Sea perch

A Sardinian stew made with lights and lungs, heart and intestines.

Very soft sponge soaked in cream and rum.

Short ribbons of pasta 4.5 - 5 cm (1¾ to 2 ") long with ruffled or serrated edges.

A name for lasagne in Calabria and Molise, and the dish cooked with them of pasta sheets lauered with meat sauce, cheese sauce, tomatoes and vegetables.

Sagne is a name for lasagne in Abruzzo and this refers to pieces of lasagne. These are pasta shapes formed by placing two diamonds or lozenges of pasta, one on top of the other. These are then boiled. This pasta is best served with a sauce made with chopped fresh tomatoes, basil, garlic and extra virgin olive oil, flavoured with grated Pecorino cheese. It is also served with legumes, generally beans, chickpeas or fresh fava beans with cheek bacon.

Sagne chiena is a dish from Campania of lasagne baked with as many ingredients between the layers as possible, usually pork formed into meatballs, peas, egg and mozzarella, scamorza or pecorino cheese, artichokes and mushrooms.

Sagne chine is a dish from Calabria of lasagne baked with as many ingredients between the layers as possible, usually pork formed into meatballs, peas, egg and cheese, artichokes and mushrooms. Cooked for occasions in Calabria.