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.

Ribbons of pasta from Genoa similar to tagliatelle. May have Swiss chard mixed in with the dough.

Piquant. Indicating that something has a sharp, spicy flavour, the sort of flavour you get from strong cheese or dishes spiced with chillis.

A fiery dish from Calabria of pasta mixed with an anchovy paste with red chilli flakes and garlic.

Small escalope

Escalopes of veal. Thin slices of meat cut from the fillet or loin and beaten out until they are thin and tenderised before frying. They are often fried in butter and served with lemon juice and parsley.

"Escalope with lemon." Veal escalope fried in butter and served with lemon juice and parsley.

"Escalope with Marsala." Veal escalope fried and then simmered in a Marsala sauce.

"Slap." A dish from Rome of beef boiled with onions and tomatoes.