Small curved pasta tubes usually served with sauce based on tomatoes.

Gum tragacanth. A viscous, odourless, flavourless gum used in pharmaceuticals and foods as an emulsifier, thickener, stabilizer, and texturant additive (E-number E413).

Gum arabic, used for emulsifying, stabilising and thickening. It is extracted from the acacia.

Guar gum is made from the ground endosperm of guar beans and is used as a thickener and stabiliser in the food industry. It has the E-number E412.

A name in Emilia-Romagna for thick flank. A cut of the rump of beef in front of the hip, this cut is best used for scaloppine, roasting and sautéeing.

Small pastry turnovers filled with grated cheese and then fried.

A drum of very rich, creamy, pungent blue-veined cow's milk cheese. It has a white paste with blue veining and a brined rind. It is made in Gorgonzola, near Milan.The drums weigh in at around 10 kg (20 lbs). The cheese ripens in 40-50 days and is then aged for different periods of time. Gorgonzola Dolce is younger and sweeter at around 3 months, while the stronger versions, Gorgonzola Piccante, Gorgonzola di Monte, Gorgonzola Naturale. Gorgonzola Stagionata are likely to be around 6 months. This is a versatile cheese, useful on the cheese board and in cooking, and has a strong mellow flavour, if that is possible. (PDO). When pasta is cooked 'al Gorgonzola' it is mixed with butter and crumbled Gorgonzola.

"White Gorgonzola." A version of Gorgonzola made without the famous blue veining. Rarely seen.

A mild, young version of Gorgonzola.

"Sharp Gorgonzola." This is really just straightforward Gorgonzola cheese, feisty and tasty.