A dish from the Veneto of wild duck, mallard, steeped in marinade with vinegar, thyme and tarragon, barded and roasted and then jointed and stewed with anchovies and capers in wine.
A very rich, ivory-coloured fresh cream cow's milk cheese which originated in Lodi in Lombardy in the north of Italy. It can be used like double cream (US: heavy cream), in savoury and sweet dishes and has the consistency almost of butter, though with slightly less butterfat. Dishes, generally pasta, prepared with Mascarpone will be called 'col mascarpone' or 'al mascarpone'.
The flatter heads of fennel are female and are more tender than the rounder, male version, called maschi in Italy.
Imperial prawn or caramote prawn. A large prawn of Mediterranean waters which can grow up to 23 cm (9") long.
