Mussels stuffed, usually with breadcrumbs mixed with herbs and flavourings, bound with egg and then baked.
A name in Tuscany for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
Boneless leg of chamois air dried and salted in Valle d'Aosta and served thinly as an antipasto and similar to Bresaola. In fact, these days it is more likely to be domestic goat or beef.
