"Bones of the dead." The charmingly named 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. They are variously known as ossa de mordere, oss de mord, ossa dei morte, ossa dei morti, ossa dei morto, ossa da morto, ossi di morte, ossi di morti.
"Bone with a hole." Richard Johnson says ' the best part of osso buco is the bone marrow which is scooped out of the bone with a utensil called a 'scavino' A Milanese dialect word for the taxman. Shin of veal from a calf not more than one year old, braised and then cooked in wine, stock and vegetables including tomatoes until very tender. Gremolata, a mixture of lemon rind, parsley and garlic is added towards the end of the cooking process. Osso buco is invariably served with risotto alla milanese.
Braised veal shank with saffron risotto, the pride of Milan.
Oyster, particularly prized from the Veneto and the waters of the Adriatic. Taranto in Puglia is also renowned for its oysters.
