"Little plates of the dead." A chewy, griddled, round, sweetened flatbread from Romagnola made with raisins and nuts and available for All Souls' Day.

A chewy, griddled, round Romagnan flatbread eaten with pecorino cheese, prosciutto or salami folded over to make a sandwich. It is traditionally cooked on a round testo or on a terra cotta stone heated over a flame.

A chewy, griddled, round Romagnan flatbread eaten with pecorino cheese, prosciutto or salami folded over to make a sandwich. It is traditionally cooked on a round testo or on a terra cotta stone heated over a flame.

Meat dishes

Dish of the day

"Dish of good record." Dish of some repute.

A name in Messina in Sicily for chuck or blade, a cut from the shoulder lying along the back of the animal as it stands, this is rolled ribs from the middle and chuck rib end are left on the bone in South American countries, while it is more usually boned and roasted or braised in the UK.