"Shinbones." Small shinbone-shaped, nougaty almond meringues with the look of bleached bones, eaten at the feast of All Soul's Day on 2nd November each year in Umbria and elsewhere in Italy.

A dialect name for the black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.

Long, thin, hand-rolled grissini from Piedmont, up to a metre (3 ft) in length.

"Little boots." Pasta shaped like little boots.

Stockfish. This is dried cod which is not salted before it is dried, unlike baccala.

A dish from Liguria of dried cod, stockfish stewed with anchovies, potatoes, olives and pine nuts.

A Ligurian dish of dried cod stewed with tomatoes, mushrooms and anchovies.

"Stockfish shaken until tired." A Ligurian dish made with stoccafisso (dried cod rather than salt cod) cooked with potatoes, garlic and olive oil. The dish is then shaken to incorporate all the ingredients. The name comes from a dialect expression from San Remo.