Coarse, thick, home-made pasta cooked with olive oil, dried chilli and anchovies and then topped with toasted breadcrumbs.
Long hollow pasta, thicker than spaghetti at around 2.5 mm (1/10th"), from Campanian and Calabria. Known as bucatini in the north of Italy.
Long hollow pasta, thicker than spaghetti at around 3.0 mm, from Campanian and Calabria. Traditionally eaten either "alla napoletana" or a with a ragù alla genovese, usually with grated parmesan or pecorino cheese.
A name in Emilia-Romagna ffor the large white field mushroom, with a cap anything from 5 (2") to 15 cm (6") in diameter.
"Pears caramelised in the oven." Pears baked in the oven and served with the sticky caramelised goo from the bottom of the pan.
"Dove's foot." A variety of red wine grape from Campania producing dark red results in the DOC regions of Capri and Vesuvio.
