A sort of nougat from Sardinia made with honey and candied (US: crystallized) citrus and orange peel, nuts and spices.
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.
Hazelnut. Those from the area of Giffoni in Campania are particularly renowned. Here they ripen from August to September and piles are heaped in the sun to dry. Hazelnuts from this area area slightly flattened. Hazelnuts are eaten fresh, ground and used in sauces or in confectionary, added to stuffings, and may be used in either sweet or savoury dishes.
A name in Campania for hazelnuts which have been toasted in the oven and then threaded onto a thin string like a necklace.
