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.
A dialect name for the black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.
Hard round almond biscuits (US: cookies), very pale in colour and having holes in the dough. Maybe flavoured with lemon. They are traditionally found on All soul's Day each year.
A name in Puglia for the salema, a prime, bream-like, food fish found in warmer waters of the Atlantic, the Pacific and Indian Ocean.
An essential ingredient of cappon magro, this is strips of the meat of dolphin fish, swordfish or tuna, usually made from the ventresca, dried in the sun and salted and served as an antipasto with oil and garlic. Also spelled "musciamme"
A name in Sardinia for the big-scale atherine, a type of atherine similar to the sand smelt. A marine fish, usually deep-fried, it is a small, silvery fish similar to the argentine. When tiny it is treated in the same way as whitebait. This fish grows up to 12 cm.
"Mussels in the style of the seaman." Mussels are spread in a shallow pan so that there is a single layer, covered with olive oil and lemon juice and placed over a fire until they open.
A name in Sardinia for the big-scale atherine, a type of atherine similar to the sand smelt. A marine fish, usually deep-fried, it is a small, silvery fish similar to the argentine. When tiny it is treated in the same way as whitebait. This fish grows up to 12 cm.
