Soft, creamy fresh cow’s milk cheese from Lombardy.
Pasta pellets cooked in broth typical of Piedmont.
Not a caper but a Ligurian layered seafood dish with several kinds of fish and seafood, vegetables, hard-boiled eggs and crackers.
An extremely thin, crisp Sardinian bread, that looks like thin “music paper.”
Small squid-like sea creature, usually grilled then served cold in a vinegar marinade.
Dried tomatoes, peaches or apricots from Piedmont.
Skipper fish, usually fried or salted.