A tiny gastropod mollusc or sea snail similar to a winkle, periwinkle. They are usually poached and eaten cold.
Only recently recognized as a DOC wine, Lizzano, which is made with any of Rosso, Rosato, Negroamaro Rosso and Negroamaro Rosato versions, consists of at least 90% Negroamaro grapes around the town of Lizzano in Puglia.
Loazzolo is a tiny DOC area, gaining its appellation in 1990 making straw-coloured, sweet, white passito wines from late harvest Moscato grapes. The vines face Liguria and the Riviera from hills in Asti in Piedmont. This has contributed to the quality of the wine which has been made here for centuries. After the harvest, the grapes are arranged on racks, where they are left to dry. This concentrates the sugars and intensifies the flavour. The partially dried grapes are pressed using traditional methods and the must is then left to ferment for over a year in cellars. The wine is bottled and sold two years after the vintage, but benefits from another year in the bottle. Goes well with strong cheeses, as some sweet whites do, as well as with desserts.
A wine produced in the communes of Locorotondo, from which it takes its name, Cisternino and Fasano in the province of Brindisi. Straw yellow or greenish in colour, this is a delicately fruity, well-regarded DOC wine made mainly with Verdeca and Bianco d'Alessano grapes.
A piquant, hard, grana-style cow's milk cheese often eaten at the end of meal around Lodi in Lombardy. It has a slightly greenish shade and sweats when it is cut.
A dialect word of uncertain place of origin for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
