A small, old Italian variety of eating apple from Campania. It is yellow streaked with red. This late-season variety is harvested from late October in Campania, is stored and is at its best from November to January.
Small oval or round pasta envelopes similar to ravioli, folded into a half moon shape and with a frilled edge. In Emilia-Romagna they usually have a rich meat stuffing, often made from a stew, well reduced and sieved. In Lombardy they are made with chicken, breadcrumbs, eggs, spices and grated cheese and served in chicken broth. In Piacenza the same pasta is called anvein.
Small, 2 cm (1") or so across, oval or round pasta envelopes similar to ravioli, folded into a half moon shape and with a frilled edge. In Emilia-Romagna they usually have a rich meat stuffing, often made from a stew, well reduced and sieved. In Lombardy they are made with chicken, breadcrumbs, eggs, spices and grated cheese and served in chicken broth. In Piacenza the same pasta is called anvein.
A grape used in Tuscany for making dry white wines with an amber hue. This grape is known as Inzolia in Tuscany.
A name in Tuscany 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.
