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

Porridge made from rye flour.

A thick soup from Tuscany made with tomatoes, garlic and basil and thickened with stale bread. It may be eaten hot or cold.

Oatmeal

Small squares of pasta, cut across strips of pappardelle.

Rice pudding. Rice porridge.

Semolina pudding

Wide ribbons made from egg pasta, a little wider than fettuccine or taglietelle at about 2.5 cm (1") by around 15 cm (6") long, sometimes with wavy or crimped edges, often served with game sauce or rich meat sauces in Tuscany or Umbria.

"Pappardelle in the style of Siena" in Tuscany. Pappardelle, broad noodles, with a sauce of pigeon or squab cooked in red wine, usually Chianti, with sage.

Yellow and green pappardelle with red peppers and sausage.