A name in Campania for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
Murianengo is a cylinder of dry, hard blue artisan cheese made with cow's milk. It has an ivory to yellow paste and a wrinkled, hard, reddish-grey rind. It is produced in Piedmont, along the border with France in the alpine pastures of the Moncenisio Pass. On the other side of the border the same cheese is called 'Bleu du Mont Cenis'. Murianengo is made with raw, either skimmed or whole milk and contains 50% (30%) fat. It may be found in the following dimensions: 25 or 35 cm (10" or 14") diameter x 10 or 20 cm (4" or 8") deep, weighing 8 or 10 kg (1 lb 1½ oz or 1lb 6 oz). The cheese is also available dusted with ash. Affinage is 3-7 months.
Murex. A knobbly sea snail or whelk. This mollusc was the source of the rare and expensive imperial purple dye.
A dish from Calabria based on veal or pork tripe and offal (US: organ meat), flavoured with chillis and stewed in red wine and tomatoes, generally eaten around a flatbread or pitta, and maybe served as a warming breakfast.
