Alpine or mountain lovage. A herb which grows wild in mountain pastures and Piedmont, lending a distinctive colour and flavour to Bettelmat cheese.

"Brick" A heavy, earthenware lid which is used to press and flatten an item such as a chicken or, say, artichokes, while they are being grilled or roasted. "Al mattone" refers to foods which have been treated in this way and also may refer to a brick of bread.

Aged. Mature. Refined, Developed. This can mean ripe, aged or seasoned in reference to cheese, wine or meats. It means mature when used in a complimentary way but be cautious as it can also mean stale.

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 dish from Molise of involtini of lamb intestines or caul fat stuffed with sweetbreads, chopped liver and lights and hard boiled eggs and then roasted. Likely to be seasoned with garlic, parsley and diavolicchio. In slightly different shapes and sizes torcinelli may be called alenoto, marro, gnumerieddi, mazzacorde, and others.

Spiced pork liver sausages with candied peel, pine nuts and raisins, served in the Marche and Umbria around Christmas and at Carnevale and usually spit-roasted.

Carasau, a bread from Sardinia, which is sprinkled with olive oil and then warmed up.