A dish from Prato in Tuscany of pappardelle, broad noodles, with a sauce of minced lamb or mutton with aromatic vegetables and tomatoes.
A typical Tuscan dish of pappardelle, broad noodles, with a rich, hare sauce made with the animal's blood, aromatic vegetables and herbs such as celery, garlic and juniper berries with tomatoes and red wine.
Sea bream (US: porgy, scup). A large family of fish which includes black sea bream, bogue, Couch’s sea bream (known as red porgy in North America), dentex, gilt-headed bream . They are usually sold weighing up to 1 kg (2 lb). All have a deep, narrow body, small mouth, big eyes, quite large, tough scales, a single, spiny dorsal fin and a black spot on the shoulder. They are good to eat cooked whole, stuffed and baked or braised.
A name in Campania for dogfish, also known as the rough hound (US: small cat). Slightly better eating than the nurse-hound.
Small sun-shaped rolls of pastry for Easter, with a filling of ricotta cheese, lemon zest and honey.
