In Sicily and Tuscany this is a, double crusted pizza, rather like focaccia - a sort of flattened bread. However, in Bergamo it seems to be more of a crispbread. The waiter at the charming La Brughiera in Villa D'Almè explained to us that the dough was made and then passed repeatedly through a pasta machine to flatten it.
Large ravioli filled with minced meat and vegetables and coated with a tomato sauce, grated cheese and then baked.
A name for bruschetta in southern Italy. Thickly sliced bread, toasted and rubbed with garlic and new green olive oil. Latterly sometimes served with cheese and tomato.
Delicately flavoured spinal bone marrow (moelle) of ox or veal. It is usually poached in court-bouillon made with vinegar. What the French call "amourettes".
A flatbread made with raisins and bits of pork. It is also a sweet tart from Lombardy flavoured with lemons.
A dish from Sicily of fish of small size and squid and appropriate shellfish, dipped in batter and fried.
A thick wheat pasta from Campania similar to pici, strangozzi and other local, slightly crude versions of spaghetti, usually extremely tasty and good with strong ragù and game dishes.
