Grassy spring vegetable of northern Italy.
Sicilian mixed topping of herbs, garlic and olive oil for fish.
Small wedge shell clam, usually consumed on the half shell, raw.
Sardine-like fish of the Mediterranean, usually grilled or marinated.
Wine vintage year.
Coiled cake typical of Umbria, made with almonds and lemon.
Any dish prepared “in the style of Abruzzo,” such dishes usually contain hot chili peppers called diavolicchio, which are characteristic of the region.
Lark, a game bird, not common at the table; when served, it is usually grilled and, because of its small size, eaten with the fingers.