Small vegetable fritters from Liguria, sometimes made with the addition of cod or brains, and sometimes as a sweet version with apples and raisins.

Small vegetable fritters from Liguria, sometimes made with the addition of cod or brains, and sometimes as a sweet version with apples and raisins.

Hard, ring-shaped rolls from Puglia softened with water and served with tomato, oregano and olive oil.

"Thrush." A dish from Piedmont made with offal (US: organ meat), particularly pork liver and calf's brains, fried with eggs and flavoured with juniper. It is said to have the taste of thrushes when cooked. These traditionally fed on juniper berries, flavouring their meat.

"Mess." A name in Venice for a frittate made with salami and cheese.

Small shapes of pasta which are added to soups.

Fritter made with chunks of lobster tail meat (in fact, usually crayfish) fried in batter. Usually served with mayonnaise.

Apple fritters

Minced (US: ground) raw fish bound with egg and breadcrumbs, rolled in pastry, made into small, bite-size nibbles and deep-fried.

Tiny fish such as whitebait, chopped roughly and mixed with egg, olive oil and flour, with grated cheese, garlic and herbs. Mixed to a rough batter this is then cooked like pancakes.