Hollow balls of choux pastry filled with cream or custard, usually with melted chocolate poured over the top.
A dialect name for the St George's mushroom. A small white or cream mushroom that appears in parts of Europe around St George's Day on 23rd April.
Cured ham, usually salted and air-dried and eaten raw rather than cooked. Hams from the hind thighs are used to make prosciutto and should be hung for at least 8 months. One of the most highly regarded hams comes from San Daniele in Friuli-Venezia Giulia.
