Albacore tuna, which is cooked in the same way as tuna (tonno), often canned either in olive oil or water. Mostly found in Sicilian waters.
Small ravioli, commonly served in broth.
A dish from Molise of baked involtini of lamb intestines filled with sweetbreads, hard-boiled eggs and liver.
The name means little oranges, but these are actually deep-fried Rice balls from Sicily. Arancini are popular around central and southern Italy, especially Naples and Rome.
Square shaped egg pasta stuffed with meat or other fillings.
Tiny pasta specks cooked in broth.