Food eaten between meals

"Pièce de resistance." The climax of the meal. The best and most impressive part. The gilt on the gingebread. The icing on the cake.

A huge feast of multiple different dishes from Trentino-Alto Adige.

The base plate. A dish for soup and spaghetti.

"Strong plate." The second, or main course.

"First plate." The pasta course.

A dish typical of the region.

A DOC zone of Veneto prodcuing a number of wines named according to the grape variety, including Merlot, Raboso, Tocai and Verduzzo.

A name in Sardinia for a peperoncino, a small red hot chilli from the south of Italy and used much in its cuisine. It is grown in huge quantities in Basilicata, the Marche and Calabria.