A name in parts of Sicily for the muscle between the rump and the loin of beef, around the waist of the animal.
A dish from Abruzzo made with broccoletti di rape, Scamorza cheese and sausages, the sauce thickened with fava bean flour.
Persimmon. Date plum. Kaki. A soft, sweet winter fruit similar to a large tomato, originating in China and unknown in Europe until shown in Paris in 1873. It has green skin which ripens to a glossy orange red. It is eaten as a dessert in fruit salads or used in jam (US: jelly).
A light, fresh DOC red wine produced in large quantities in Alto-Adige. It is predominantly made from Schiava Grossa grapes with some Gentile and Grigia.
Gnocchi or noodles (a corruption of knödl in Trentino-Alto Adige in northern Italy), similar to small dumplings. Among the tastiest are those with calf’s liver served in thick broth. They may be made with breadcrumbs flavoured with speck (smoked ham) and sausage.
Sweet ravioli from Istria filled with a mixture of raisins and rum, sweetened with sugar, mixed with Fontina cheese and flavoured with orange and lemon zest. These are traditionally served at great occasions, particularly weddings. Neither raisins nor rum are found in Istria and it is thought that they were wrapped in ravioli and given as special tokens to the most important guests.
