Apricot jam (US: jelly).

A tall stock pot with a narrow top, which reduces evaporation. This also refers to dishes cooked in it.

Hearty vegetable soup from Turin with lots of potatoes, onions and garlic, served over slices of bread and with grated Parmesan cheese.

A paste of finely chopped raw broad beans (US: fava beans) with cheese, garlic, oil and mint.

A variety of cherry which is red and white in colour and crisp in texture.

A dish from Aquila of lamb's intestines cooked with garlic, diavolicchio and rosemary, similar to torcinelli.

Marronata is a chestnut tart

"Good." A large variety of chestnut, particularly grown in the castanetum of Monte Amiata.