Vinaigrette

Zabaione sauce. A warm, creamy sauce, known to the French as sabayon, made with beaten egg yolks, sugar and Marsala, other sweet wine or Barolo. It can be either sweet or savoury and served as a sauce in addition to the better known dessert.

Salsify

A light sauce such as a salad dressing.

Sausage. Usually pork, from the shoulder, often spiced, fresh sausages which may be grilled or casseroled and served with vegetables or pulses.

A sausage flavoured with fennel from Agrigento in southern Sicily.

Sausage fried and then braised in a tomato sauce flavoured with sage.

So called because this is a sausage sold by the metre, this is a name for luganega, a long, curled, mildy spiced sausage found in Basilicata, Lombardy and the Veneto. It may be grilled and served as an antipasto or used in pasta sauces or braised in white wine. The best, though this is hotly contested, are said to come from Manzo in Lombardy.

A type of veal sausage from Piedmont flavoured with spices. It may be eaten raw or cooked.

A type of mutton sausage, very difficult to find, from the region of Valcamonica in Lombardy.