A version of pagnotta, a round loaf, made in Naples with potato and wheat flour, the dough broken in half and each half shaped into a disc, sandwiched together with anchovies, tomatoes and herbs, then rolled and baked.
A mounded, soft round loaf of quite coarse bread from Rome made with dried fruits and candied peel at Easter time.
Sea bream (US: porgy, scup). A large family of fish which includes black sea bream, bogue, Couch’s sea bream (known as red porgy in North America), dentex, gilt-headed bream . They are usually sold weighing up to 1 kg (2 lb). All have a deep, narrow body, small mouth, big eyes, quite large, tough scales, a single, spiny dorsal fin and a black spot on the shoulder. They are good to eat cooked whole, stuffed and baked or braised.
A large, two-handled copper kettle similar to the old English clanger, which could be hung by its handle over a fire. Traditionally used in the north of Italy for making polenta.
"Entrails." An extraordinary dish from Lazio of the intestines of an unweaned, milk-fed calf, filled with milk of the mother, cooked in a spiced tomato sauce and generally served with rigatoni.
An extraordinary dish from Lazio of the intestines of an unweaned, milk-fed calf, filled with milk of the mother, cooked in a spiced tomato sauce and generally served with rigatoni.
