A dish from Puglia of lamb or goats innards flavoured with pecorino, lard, lemon and parsley, cheese and herbs, rolled into sausages, threaded onto a skewer and fried or grilled over coals. This is a dish which comes under many similar names in neighbouring regions of Italy.

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A dish from Puglia of lamb or goats innards flavoured with pecorino, lard, lemon and parsley, cheese and herbs, rolled into sausages, threaded onto a skewer and fried or grilled over coals. This is a dish which comes under many similar names in neighbouring regions of Italy.

A chicken soup from Lombardy with small cubes of polenta.

Tiny dumplings, usually made from potato, spinach or semolina or small, slightly curved pasta tubes. Often used in soups.

Very small dumplings from Abruzzo made with cheese and bacon and beaten egg.

Very small dumplings or gnocchi made with semolina, coated with a sauce of artichoke hearts and chicken stewed in olive oil with onions, garlic, sage and rosemary.

Very small dumplings made with cheese and egg, sometimes with added shreds of pancetta.

Very small dumplings made from liver.

Very small dumplings made from potato.