Small cow’s milk cheese, pear-shaped and typical of the southern regions of Italy.
Chestnuts boiled and flavored with fennel or bay leaves.
Large white kidney beans.
“Mixed boil.” A dish of boiled meats and vegetables in broth, often served with a salsa verde of basil, olive oil, garlic and walnuts. Although a homestyle dish, this can… [Read More]
A general term for any fish soup or chowder.
Smyra fig or prickly pear.
Piedmontese lard bread.
Large Emilia-Romagna savory crêpes.
“Hole” or “small space,” a term is used in Tuscany to refer to a typical cellar trattoria.
Livornese soft ewe’s milk cheese. It is traditionally accompanied by fava beans.