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.
"Cardoons in the style of Perugia." Cardoons deep fried and served with a sauce of minced (US: ground) meat cooked slowly with tomatoes and herbs.
A dialect name for the black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.
Sweet with a liquid centre which may be liqueur.They may come in any of the following flavours: pink, which is rose; yellow, which is peach; green which is Chartreuse; blue, which is anise; orange which is curaçao; white which is cherry.
