Rendered pork fat. Rendered lard. The best is 'leaf lard', the fat which surrounds the kidneys. Alternatively back fat is good. It can be rendered by melting it down over a low heat, straining it and leaving it to cool. It stores well in the fridge for months.

Stew. In the Veneto stews are called pastizzade; in Venezia Giulia, gulasch, and in the south, ragù. In Piedmont brasato are similar but the meat stays in one whole piece.

Genoese beef stew

Braised

Wild boar stew

A beef stew from Sardinia with red wine, tomatoes and potatoes.

Stuffed anchovies may be stuffed fillets of either fresh or salted anchovies. This could be with parsley, grated Parmesan cheese and breadcrumbs, possibly with pine nuts or with cream cheese fried in oil, sometimes with eggs.

Pineapple juice

Orange juice