Soft cow’s milk cheese, from Valtellina (Lombardy). When aged it is intended for grating.
A fish stew, usually made with the regional species of seafood like angler, cuttlefish and anchovies in Genoa.
A Tuscan codfish recipe. The codfish is cooked in extra-virgin olive oil with vegetables.
Anchovy or whitefish spawn, usually boiled or fried.
Broccoli, also broccoletti, usually boiled or steamed, sautéed in olive oil and garlic or served cold with olive oil and lemon.
“Little jokes,” orange-flavored Veneto cookies, traditionally dipped in red wine.
Thick spaghetti made with whole wheat or buckwheat flour.
Cabbage and vegetable soup, from Piedmont.