Usually pasta, cooked, cooled and dressed with a sort of salad of cooked, diced beetroot, carrots and celery bound with mayonnaise.
A type of red wine grape used in the production of dark sweet, Muscat-like dessert wines mainly in the south of Italy, mostly Puglia.
A dish from Molise of involtini of lamb intestines or caul fat stuffed with sweetbreads, chopped liver and lights and hard boiled eggs and then roasted. Likely to be seasoned with garlic, parsley and diavolicchio. In slightly different shapes and sizes torcinelli may be called alenoto, marro, gnumerieddi, mazzacorde, and others. Sounds so much more attractive than 'haggis' somehow.
A small town of the Salentina Peninsular in Puglia known for DOC red and rosé wines based on Negroamaro and Malvasia grapes.
