Brisket of beef, thinly sliced and rubbed with salt and spices, including garlic, chilli powder, cinnamon, cloves and coriander (US: cilantro) seeds, dry cured and smoked, and finally cooked. It is a famous filling for sandwiches made with rye bread in the United States, in those diners where they shout at you if you are not absolutely certain what you want.

A polenta pie from Teramo in Abruzzo e Molise, made with yeast, with egg and with pancetta, raisins and crumbled sausage meat.

Not mixed pasta, as you might think, but something stuffed into something else. So it could be a pig stuffed with a smaller animal and roasted, or a turkey stuffed with a duck, a chicken, perhaps a partridge and some even smaller bird to fill up any space, cooked in a pit lined with myrtle.

Egg pasta in lozenge shapes from Istria.

Roast potatoes

Potatoes boiled and served with butter and lemon.