Lard. Salt cured bacon or pork or may be white fat from the rump of the pig. Different regions will season their lardo in different ways, from layering with peppercorns, cloves and cinnamon or with sage and rosemary. It may then be preserved in brine for as much as year. In Piedmont and Valle d'Aosta it is used as a spread or may be sliced paper thin and served on toast.
The cured back fat of pig, more delicate and less fatty than the more famous lardo di colonnato, and also served raw, thinly sliced on toasted focaccia.
The back fat of Colonnato pigs cured for six months in a marble crock pot with brine made with sea salt, herbs and spices. It is served raw in paper-thin slices sprinkled with fennel seeds on focaccia which has been toasted and cooled. This is a Milanese speciality.
Delicately flavoured, pearly cured back fat of pig from the town of Santa Arnad in Valle d'Aosta. Eaten with brown bread and honey.
A name for pappardelle. Wide ribbons made from egg pasta, a little wider than fettuccine or taglietelle at about 2.5 cm (1") by around 15 cm (6") long, sometimes with wavy or crimped edges, often served with game sauce or rich meat sauces in Tuscany or Umbria.
