Baked pancakes of meat, béchamel sauce, cheese and vegetables. A speciality of Teramo in Abruzzo and also of Lazio. Called stracci in l’Aquila.

A type of coarse couscous, not as refined as that found in North Africa, from Sicily. Usually prepared with seafood and most often with saffron. Fregola is made from semolina rather than flour. The grains are roughly ground and then laid in a 'sa scivedda', dampened and then left to dry, after which it is grated.

A kind of crumbly cornmeal shortbread with a topping of almonds.

A crumbly tart made with almonds that is inclined to break up in your hands.

Bruschetta. Thickly sliced bread, toasted and rubbed with garlic and new green olive oil. Latterly sometimes served with cheese and tomato.

A type of coarse couscous, hand formed from semolina, often with saffron, not as refined as that found in North Africa, from Sardinia. Usually prepared with seafood or tomato sauce, though smaller versions may be added to soups.

A dish from Sardinia of dumplings made with semolina with saffron, usually cooked in a broth with cheese or in soups.

A Sardinian dish of a soup with frègula, a semolina dumpling, and clams.

A cherry red, frizzante Piedmontese wine from the vicinity of Alba, made from a grape of the same name.