Perciatelli. Long hollow pasta, thicker than spaghetti at around 2.5 mm (1/10th"), from Campanian and Calabria. Known as bucatini in the north of Italy.
Forlì is a province and town of Emilia-Romagna, a region stretching from San Marino and Ravenna in the east to Piacenza in the west.
A light, saffron-coloured cow's milk cheese with a little added goat's milk, with the surface rubbed with dry salt.
A small white disc of cheese from Piedmont, sometimes made with sheep's milk but usually made with a mixture of cow and sheep's milk.
