An important wine growing region in Piedmont producing wines from Nebbiolo freisia, Grignolino and Chardonnay grapes.

Agnolotti. Agnolotti are ravioli-like, crescent-shaped small turnovers or envelopes of pasta or squares with ruffled edges.

Spanish or chub mackerel with pinkish, oily flesh, large eyes and spotted skin. It has a lot of fat so it is best grilled, and fresh.

Sanguin or bloody milk cap. A mushroom quite similar to the saffron milk cap but less common. It exudes a red milk sang poivré when cut.

A dessert made with sultanas soaked in acquavite.

"Little nonsense". A classic Tuscan salad made with cubes of stale bread or freselle, soaked briefly in water or oil and crumbled with tomatoes, onions, basil, parsley, oil and vinegar. There may be additional ingredients.

DOC red and white wines of Tuscany made from a number of different grapes, with some rosé as well.

A cake from Emilia-Romagna made with chestnut flour.

To lard. To lard piece of meat with lardons, or lardelli, to facilitate the flavouring and cooking.