Lombardian potato-lemon cake.
Banana, a fruit only imported into Italy since the end of World War II.
Yeast doughnuts, often filled with cream or chocolate.
Wild greens, used in salads or as a sautéed vegetable.
Small Mantuan bread roll or a cheese-and-ham stuffed ravioli from Friuli.
Gray mullet, whose dried roe sac is used to make bottarga.
“Hot sauce.” Piedmontese dipping sauce made with anchovies and garlic, usually served warm. When almost finished the leftover oil is used to cook eggs.