An aniseed and liquorice-flavoured drink, clear and colourless until water is added, similar to absinthe and ouzo.
Dill. European dill is anethum graveolens. Indian dill is anethum sowa. Dill is an herbaceous plant, about 1 meter (3 ft) in height, with wispy leaves, bearing clusters of small yellow flowers and oval, pod-like fruits. In Europe the leaves are often used to flavour fish dishes. The fruits are also left to ripen on the plant until they have dried. The fragrant seeds are then extracted, threshed and dried. It has an aroma slightly reminiscent of caraway, warm, aromatic and tingly.
A dialect name for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
Stuffed pasta from Sardinia. Agnolotti or squares of pasta dough or potato dough, like large ravioli, stuffed with cheese, sometimes with mint or saffron, perhaps with potatoes and mint or aubergines (US: eggplants).
A name in the Veneto for the big-scale atherine, a type of atherine similar to the sand smelt. A marine fish, usually deep-fried, it is a small, silvery fish similar to the argentine. When tiny it is treated in the same way as whitebait. This fish grows up to 12 cm.
A name in the Marche for the big-scale atherine, a type of atherine similar to the sand smelt. A marine fish, usually deep-fried, it is a small, silvery fish similar to the argentine. When tiny it is treated in the same way as whitebait. This fish grows up to 12 cm.
