A name for soured cream (US: cultured sour cream) in Sicily.

A cherry-flavoured liqueur

Ratatouille. A stew of aubergines (US: eggplants), tomatoes, onions, peppers, garlic and red peppers (US: bell peppers), all cooked in olive oil. Each component should be cooked separately to maintain the individual flavours.

"Ratatouille of sea food in the style of the Marches". A light stew made with sea food simmered with tomatoes and wine and served with rice.

A type of sauce made with grated apple and horseradish that is traditionally served with bollito misto in Trentino.

Fresh whole, soft and crumbly cheeses made with cow's, sheep's or goat's milk from Campania, Romagna, Umbria and Tuscany which is eaten after a few hours. It is flat and cylindrical. The curds are lifted from the whey as soon as they are formed and are often eaten at breakfast, when it is almost like yoghurt in consistency. May also be served as an antipasto.

A small town in Campania known for its red and rosé wines made from per'e palumno, aglianico, merlot and other grapes and whites from coda di volpe, San Nicola , Greco and others. Whilst not having a DOC, they are of high quality. They are usually exported under the label of Gran Caruso.