Small dumplings or gnocchi, often gnocchi verdi, cooked in a broth. Usually served with grated Parmesan cheese.
A dumpling made with a piece of dough made with strutto, often topped with ham or cheese, and deep fried.
Fritters from Emilia-Romagna made with small semolina dumplings or gnocchi fried in olive oil. They may be savoury, and served with ham or cheese, or sweet.
Gnocchi, or dumplings, made with semolina and poached in water or broth, sometimes served with cheese or meat sauce.
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.
"Nudes." Dumplings or gnocchi from Florence made with Ricotta cheese, thought to resemble ravioli that lacks the pasta envelope, so just the inside.
A dish from Puglia of lamb or goats innards flavoured with pecorino, lard, lemon and parsley, diavolicchio, 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, including alenoto, marro, torcinelli, mazzacorde, and others.
A dish from Puglia of lamb or goats innards flavoured with pecorino, lard, lemon and parsley, diavolicchio, 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, including alenoto, marro, torcinelli, mazzacorde, and others.
