Flat, ribbon noodles made from egg pasta. There is also a green version. A speciality of Bologna and often confused with fettuccine.
Home made ribbon pasta, rather like tagliatelle, from Piedmont, usually served either with a sauce made with chicken livers, or with butter, truffle and Parmesan cheese.
A soft creamy cheese from Lombardy with a slightly pink rind. It is moderately tasty and is useful as either a table cheese or melted into dishes. (PDO).
Tamarind. A sour-sweet fruit, sometimes known as the Indian date, used as a souring agent. It comes in long, dry brown pods which look almost like dried broad bean pods. Inside is a long, segmented fruit, like a long brown caterpillar. Each segment contains a hard, shiny black seed. As the pods dry the fruit becomes sweeter. A visitor from Mauritius suggested shaking the tamarind and, if you could hear that the fruit had detached and was rattling a little inside the pod, you would find that the fruit was sweet. All you need to do is to remove the pod and then chew the fruit, discarding the seeds. It is also available mashed and formed into a pulpy block or as a juice. In this form it is used like lemon juice.
