A dish from the Valle d’Aosta and Novara in Piedmont of rice cooked with sausage, cabbage, beans and pork fat with red wine and served in the winter. Its like a slightly loose risotto.
A sort of thin crêpe or pancake of chickpea (US: garbanzo bean) flour fried in olive oil called farinata, almost like polenta, with onions, served in crisp slabs and ending up as a sort of onion tart.
Not a bread dish, as one might think, but a risotto from Piedmont made with salame della duja, borlotti beans (US: cranberry beans), pork crackling and Barbera wine.
A type of unleavened cornmeal bread from Lombardy which is sweetened with sugar, shaped into rounds and served with double cream (US: heavy cream).
A kind of sandwich consisting of bread split and sprinkled with olive oil, filled with fillings such as tomatoes, onions and garlic or anchovies, olives, lettuce and green peppers. It is often then pressed a little. It may also consist of softened bread mixed with ingredients.
