“Hot sauce.” Piedmontese dipping sauce made with anchovies and garlic, usually served warm. When almost finished the leftover oil is used to cook eggs.
Bergamot, a citrus fruit similar to an orange, usually made into marmalade.
“Black mouth,” dogfish.
Cow’s and goat’s milk cheese from Bergamo.
Calabrian caciocavallo cheese with a center of butter.
Apulian dish made with arugula and basil, potatoes and pasta, and tomato — symbolizing the three colors of the Italian flag (green, white, red) also knows as il tricolore.
Piedmontese beverage made with chocolate, coffee and milk.
Sardinian ewe’s milk cheese.
Diced tomatoes with garlic on toasted bread and drizzled with olive oil.
Ring-shaped yeast cake usually soaked in rum, typical of Naples.