A dish from Abruzzo of a renneted junket dessert. May also mean rennet.

"Quails in the style of the Borgias." Quails wrapped in vine leaves and roasted and served with a pea purée.

"Diluted quail." A dish from Sicily of quails stewed with vegetables with vinegar diluted with water and served with olives.

A dish from the Marche of stewed quails, usually in white wine with tomatoes.

A dish from Umbria of quails encased in bread dough and baked.

"Little quails." Stuffed rolls often of cabbage leaves wrapped around a filling. They are often very small and are generally fried.

"Little quails of veal." Stuffed rolls often of veal and ham usually threaded onto a skewer for cooking.

A dialect name for the black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.

Rennet

A Piedmontese dish of veal beaten thin and rolled around a stuffing of minced (US: ground) meat with truffles and grated cheese.