"Pork with sage." Pork cooked with sage.

"Pork with milk." A dish from the Marches of a ham or pork braised in milk.

Pig stuffed with herbs, often great branches of fennel or rosemary picked alongside the roasting place, mixed with bacon, garlic and the liver of the animal. It is usually spit-roasted.

Pork chops braised with sage in vinegar and stock with anchovy paste.

"Drunken pork." Pork cooked in red wine.

Roast suckling pig, often stuffed with apples.

Suckling pig stuffed with herbs, often fennel or rosemary picked alongside the roasting place, mixed with bacon, garlic and the liver of the animal. It is usually spit-roasted.

Mayonnaise. In Italy mustard is rarely used in making mustard. It is simply an emulsion of eggs, lemon juice and olive oil.

Mayonnaise, low-calorie