A dish that has different ingredients in different parts of the country. That from Calabria is likely to contain peppers, potatoes, aubergines (US: eggplants), tomatoes and garlic that are first fried and then stewed. The dish is often eaten cold. In Puglia it will contain fish and be served with pasta.
"Little white (fish)." The freshly hatched fry of whitebait, herring, gobies, atherines, sardines or anchovies. They are usually boiled or fried and served with olive oil and lemon juice, though they are also served in fritters or omelettes.
"White and black." A dish from Liguria of offal (US: organ meat), including liver, brains and sweetbreads, sliced and coated in breadcrumbs and fried.
A paste or spread, especially from Turin, made with chocolate and hazelnuts. It may be served as a dessert or made into sweets.
A ratatouille-like stew from Calabria with courgettes (US: zucchini) and aubergines (US: eggplants), squash and peppers, flavoured with herbs.
A "little garden". Whether the "garden" simply means that it is made from vegetables that can be grown in a garden or that the dish resembles a garden is not clear. In Sicily it might be a dish of layers of ice cream with lemon, strawberry and pistachio flavours and decorated with candied fruit.
