A rough, rustic pasta dish containing pork, lamb and turkey cooked in red with rigatoni and served on special occasions.

Stirred or scrambled, particularly applied to eggs.

Refreshment. Snack.

A blended Sardinian goat, cow and sheep milk cheese.

A soft sheep or goat's milk cheese.

Mallow. Mild tasting young mallow leaves make a very good substitute for lettuce, whereas older leaves are better cooked as a leafy green vegetable. The flowers can be used in salads.

"Revision." In the Veneto this is a practice of adding amarone pomace to another wine during fermentation to provide body and complexity.

Black rice with cuttlefish. A dish from Sicily said to resemble Mount Etna as the ingredients are heaped up and then coated with tomato sauce and Ricotta cheese.

A small fritter made from batter stuffed with a savoury filling and fried.

Stuffed. Traditional fillings for pasta are ragù, or ricotta and spinach. However, as, elsewhere, the stuffing can be anything that comes to hand, and the stuffed can be pasta, or lamb or fish or aubergines (US: eggplants) or peppers (US: bell peppers) or whatever is available.