"Easter tart". There are many such tarts, but those from Lazio are likely to be a sort of cheesecake with honey.
An Easter tart from Rieti in Lazio consisting of a multitude of ingredients, usually including Swiss chard, artichokes and ricotta, spread through 33 layers! May also be sweetened.
"Pizza in the style of Perugia". A pizza or flatbread spread with tomato sauce with ham and cheese, folded to make a pie.
"Four seasons pizza." Pizza made with ingredients in four parts, each part representing a different season; one quarter being with olives, another with prosciutto, one with artichokes and finally one with mushrooms.
"Stuffed pizza". Calzone. Pizza dough cut into circles stuffed, and folded over so that they become half moon shaped. Popular in Campania, Puglia and Basilicata. The filling might be ham and cheese, or salami, or onions, olives, anchovies, capers and cheese. In Puglia calzoni are smaller and may be either baked or fried. Efforts are being made to secure DOC status for this type of pizza, protecting and standardising the ingredients.
"Pizza in the style of Rome". A pizza or flatbread with no tomato sauce, but with anchovy fillets and mozzarella with basil, or with onions.
"Rustic pizza." More of a pie, with a top and bottom short crust pastry crust, which may be sweetened, with "rustic" fillings such as local cheeses, ham and salami, peppers (US: bell peppers), eggs or spinach.
