Delicately flavoured spinal bone marrow (moelle) of ox or veal. It is usually poached in court-bouillon made with vinegar. What the French call "amourettes".
A dish from the Piedmont, particularly Turin, designed to show off the wealth of the host. It may contain sweetbreads or chicken livers and giblets, with mushrooms, stewed in a wine or Marsala sauce, often with truffles and tomatoes. It may sometimes contain cockscombs or brains. May also be a pie of the same ingredients in a pastry shell.
King trumpet mushroom. It may be eaten either fresh or dried, roasted or baked but the flavour is not highly regarded and the flesh is chewy.
Fennel with butter and cheese, generally grated parmesan.
Fennel blanched and then sautéed in olive oil with garlic and onions. White wine added and stewed until tender.
