A "big smelly" cheese from Trentino made with cow's milk.

Flat ribbon pasta made with a special wooden frame strung with wires, resembling a musical instrument. A speciality of the Abruzzo region.

Very tiny cubes or squares of pasta used in soups and made by cutting across tagliatelle; smaller than quadrucci.

Rack of lamb

Tiny cubes or squares of pasta used in soups and made by cutting across tagliatelle.

Square rice fritters served with ragù with grated cheese, and sometimes a shaving of truffle.

Tiny squares of pasta in broth.

Tiny cubes or squares of pasta used in soups and made by cutting across tagliatelle.

A Pugliese sausage made from the offal (US: organ meats) of sheep, including tripe, and grated cheese, usually scarmoza , put into a casing, often of caul fat or stomach lining, and baked.