A name for gnocchetti sardi or malloreddus. Very small ridged balls, dumplings or gnocchi from Sardinia made with corn meal or semolina, with a slit down the middle. They may contain saffron. They are often served with meat or tomato sauce and pecorino, usually with quite spicy sausage, and generally, saffron.
"Macaroni in the style of Verona." Small potato dumplings from Verona served plain with grated Parmesan cheese and butter.
"Abundance" A thick soup of puréed broad beans (US: fava beans) cooked with borage and a little fennel, a bit of chilli and thickened with pasta. When cold it is cut into strips and fried. Traditionally served on the Feast of San Giuseppe on 19th March.
A mountain pasture cheese which is made under Monte Rosa in the province of Vercelli from the milk of animals who feed on the platns which grow in the valleys of Biella.
Ono or wahoo. It is a mackerel-like fish growing up to 100 lbs in weight, but more generally caught at anything between 10 and 40 lbs. It is a very fast fish, reaching speeds of up to 50 mph, feeding on flying fish, scad and small tuna. Ono generally do not travel in schools but may gather at food sources. They are found in tropical and warm temperate waters. They have a lean, light flaky texture. The best are line-caught between May and October in Pacific waters off South and Central America or Hawaii. Because it is a lean fish it should only be very lightly cooked and poaching benefits its texture.
A large, state-owned estate near Rome carrying out commercial farming and wine-making, the most know of which is the red Castel San Giorgio Riserva.
