A semisoft cheese manufactured as a competitor to Bel Paese, and very similar. Creamy and mild, it is an uncooked, pressed cheese, creamy yellow in colour, with a washed crust. Can be used for cheese tarts and on toast.
Coarse, rough spaghetti served dry with a meat sauce, made with the juices of a roast shoulder or leg of lamb, and with a grated pecorino cheese topping.
"Bosse ham." There are records of the existence of locally cured hams in Saint-Rhemy-en-Bosses as early as 1397. Jambon de bosses is a salt-cured and naturally aged uncooked ham, or salumi. The ham should weigh at least 7 kilos. It is slightly flattened during curing, as happens. The meat tends to have a wine-red colour and a fibrous texture. The external casing of fat is shiny and hard and sometimes tinged with pink. It is slightly gamey but sweet.
A local dialect word in Puglia for 'arca di Noe', so-called because the shell is said to resemble Noah's Ark. It is usually eaten raw, when it is quite tough and chewy, or cooked like mussels and included in pasta dishes.
A special soup made for the last Thursday of Carnevale, in which large chunks of lard is cooked in broth with dried beans and as many different fresh vegetables as possible.
