A dish from Valtellina in Lombardy of hare spit-roasted with cream and then coated with crushed amaretti sbriciolati biscuits (US: cookies).

Hare cooked in a sweet and sour sauce with sultanas, wine vinegar and sometimes chocolate.

A very rich version of jugged hare, marinated in red wine and vinegar with herbs and sometimes spices and stewed.

Stewed hare, for which there are almost as many recipes as there are hares.

A hearty soup-cum-stew from Sardinia made with meat and vegetables.

To boil

Boiled. Boiled meat.

"Boil of Valle d'Aosta." A dish of meat and local sausage boiled in a sealed pot.

A DOC region of the Lessini hills in the Veneto producing particularly dry white wines, mostly Spumante, from Durello grapes.

Boiled (meat), especially in the north in regions such as Trentino, Lombardy and Piedmont.