Bite-size turnovers from Central Italy with a filling of sweetened ricotta and sometimes raisins.

Many Sicilian tomato sauces containing chillis and grated cheese are given this name.

A dish from Emilia-Romagna of horsemeat stewed with tomatoes.

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 and usually still warm when it is eaten.

Foot. Trotter, of a calf, pig or sheep.

Foot. Trotter, of a calf, pig or sheep.

Calf's foot