"Little breads." Fritters made from chickpea (US: garbanzo bean) flour almost like crisps (US: potato chips), deep fried and sold on street corners in Sicily. May be put inside a soft roll.

A stall, often mobile, selling panelle and cazzilli and the man who makes them..

"Little breads." Fritters made from chickpea (US: garbanzo bean) flour almost like crisps (US: potato chips), deep fried and sold on street corners in Sicily. May be put inside a soft roll.

"Married bread." Bread 'married' to an accompaniment such as tomatoes and olive oil, cheese and onions, last night's pasta sauce, whatever is to hand.

"Black bread." Rye bread, sometimes wholemeal (US: whole wheat) bread.

Pugliese bread, huge and round, made with coarse flour and known for its particularly chewy texture and hard, crunchy crust.

A coarse, springy loaf of bread from Sicily made with semolina flour, weighing 1 kg (2 lbs) a loaf and 25 cm (10") in diameter. It is dark and chewy and scattered with sesame seeds and cooked in a brick oven.

"Stuffed bread." A sandwich filled with Mozzarella cheese and prosciutto, dipped in egg and griddled.

Plain bread, with no accompaniment. This reminds me of the Greek word 'Skierto' which describes a coffee, short and electric, with no sugar. Only for the brave.

Crusty bread made only with flour, yeast and water without the addition of salt. It makes a sturdy, dense bread which is good for bruschetta or in cooking. Particularly favoured in Tuscany.