A sort of broth or consommé found in Lombardy, thickened with breadcrumbs and egg and grated Parmesan cheese. In Lomabrdy is likely to be thickened with egg.

"Cooked bread." A type of rustic soup found in the south in Lazio, Calabria and Puglia, made with vegetables and herbs, thickened with bread and served with grated cheese.

A name in Lazio for a soup made with tomatoes, garlic and basil and thickened with stale bread. It may be eaten hot or cold.

A hard sweetened biscuit (US: cookie) from Venezia Giulia.

A bready bun made with cornmeal from Venezia Giulia, interspersed with pork scratchings.

A sweetened yeast bun from Lombardy made with cornmeal, usually round.

A sweetened yeast bun from Lombardy made with cornmeal, usually round.

An almond cake from Genoa in Liguria.

"Millet bread" rather like brioche, with a spongy texture.

"Bread of the dead." A cake from Lombardy which appears around the Day of the Dead and All Souls' Day in late October. It is made with nuts and fruits, similar to panettone but flavoured with chocolate.