A sort of baked macaroni pie from Padua in the Veneto, layered with pigeon, mushrooms and truffles with béchamel sauce.
A chicken pie from Catania in Sicily made with braised chicken, placed in a hollowed out crusty loaf, the crumbs mixed with chicken stock, ground almonds and pistachios with capers, parsley, eggs and lemon juice. The lid of the loaf is placed over the top and it is then baked.
A large meat pie made with hard boiled eggs, cheese, macaroni, aubergine (US: eggplant), served cold.
A sort of spaghetti pie with ragù of minced (US: ground) beef, garlic and tomatoes, baked and turned out for serving.
"A pie of substance." A chicken pie made with braised chicken, herbs and tomatoes, layered with giblets and sausage with cinnamon and cloves, over which is laid a short crust pastry lid. It is then baked.
A sort of pie, with a crust. The crust might come from rustic bread or from pastry. It could resemble a pork pie in style, or just be a baked dish which forms a crust from the baking, such as timballo di anelletti
A dish from Sicily of blancomangiare cooled and cut into a firm circle which is sandwiched between two similar sized pieces of rolled pastry made with ricotta and flavoured with cinnamon. May be served either warm of cold.
A classic cake or puff pastry tart from Naples or Moorish origin, round, crumbly and filled with sweetened ricotta, candied fruit and spices mixed with egg yolks and softened wheat berries. I have also seen it described as containing sweetcorn kernels. In any case, it is traditionally served at Easter in Campania.
