A dialect name for the St George's mushroom. A small white or cream mushroom that appears in parts of Europe around St George's Day on 23rd April.
Pomelo. A citrus fruit similar in appearance to a grapefruit with one slightly pointed end. Once the thick skin is peeled, the segments need to have the tough leathery coating pulled away. Inside, the flesh can be deliciously sweet and juicy. It is better left for a few days after picking before it is eaten. There are pink and white versions. Is sometimes used in salads and savoury dishes.
A meat from Molise made by rubbing small pork chops that have been coated with garlic paste mixed with chilli flakes and roasted, with salt and vinegar.
Wild tassel hyacinth. Muscari. A wild bitter-tasting bulb found in mountainous regions, similar to an onion. It must be soaked to remove the bitterness and may be boiled or included in stews. When really young the bulbs may be used in salads.
"Pepper bread." A sweetened, ring-shaped bun which will contain pine nuts, raisins almonds and honey, but may also have grape must and, oddly, pepper. Said to have originated in the 15th century in the Corpus Domini monastery in Ferrara, and is traditionally offered at Christmas.
Break. Cake. In Italy bread is generally white with a crunchy crust while in Tuscany and Umbria itis generally made without salt, making it an especially good partner to foods like salami. In Tuscany and Puglia bread is traditionally held in the crook of the arm and cut towards the chest. Not too many bread boards out in the fields! In the south, where white wheat bread is scarce, it was traditionally kept for the dying and for women just about to give birth. Throughout Italy, but particularly in the mountainous north, all sorts of superstitions surround the preparation and cooking of bread, and particularly when best to bake.
Hogweed. Cow parsnip. The leaves and young stems are used in eastern Europe after fermentation in the production of borscht and it is used in sauerkraut.
