Dried broad beans (US: fava beans), stewed, peeled and mashed to a purée with chicory (US: Belgian endive) or wild greens, red peppers, onion, tomato and lots of olive oil from Puglia.
"Tap tap." A strong tasting stew of pig's innards, ribs, trotters and head, every part of the pig, with the local chillis known as diavolicchio, rosemary and vinegar. A speciality of Teramo.
Salame della duja. A mild pork salami from Piedmont, much softer than more familiar ones, preserved in fat in a special pot called a duja. The various names of this sausage are said to derive from French "andouille". As ''ndugghia" and " 'nduglie", " 'nduja" and " 'nnuglia", it describes a very spicy sausage of Calabria, made with finely minced (US: ground) pork, lights and liver and diavolicchio chillis and where it is served with vegetable soup.
Salame della duja. A mild pork salami from Piedmont, much softer than more familiar ones, preserved in fat in a special pot called a duja. The various names of this sausage are said to derive from French "andouille". As ''ndugghia" and " 'nduglie", " 'nduja" and " 'nnuglia", it describes a very spicy sausage of Calabria, made with finely minced (US: ground) pork, lights and liver and diavolicchio chillis and where it is served with vegetable soup.
