Cornflakes

"Oat flakes." Porridge. Rolled oats.

'Fish flakes'. White fish, usually cod or haddock, filleted, cooked and then flaked and usually tinned (US: canned).

Bows of pasta similar to farfalle.

A salami or cured shoulder of ham from Emilia-Romagna. Or it may be a cut of veal from the breast. Could you send details (and a picture) to queries@whatamieating.com if you know more?

Tenderloin of deer, cured and with a deep red colour.

High quality wines from Lazio.

A cow's milk cheese from Piedmont very similar to Bel Paese, with the same elastic paste.

"Flowers of the Alps." A sweet, herb-flavoured liqueur.

One of the finest Ricottas. A cow's milk whey cheese, rescued from the cheese-making processes of other cheeses, skimmed and drained. It should be a firm, soft, not solid, basin-shaped cheese. It is versatile and is used as a dessert cheese for making cheesecakes or served with sugar and fruit, or is used in ravioli or pastries. Modern ricottas are inclined to be made of semi-skimmed milk rather than whey, which changes the consistency and texture considerably.