Quinine, used in liqueur called china and to flavor beverages described as chinotto.
Red gurnard, usually baked, roasted, grilled or fried.
Offal of lamb.
Crêpes, sometimes sweet but usually served with fillings or sauces like pasta.
Small stuffed cabbage or zucchini of Piedmont.
usually seafood, steamed “in a bag” of parchment or aluminum foil.
Clear consommé containing tiny star-shaped pasta.
Finely ground fatty pork is kneaded until soft, and seasoned with garlic, salt, and pepper. Ciauscolo is then smoked, and meant to be spread onto bread. This spread is native… [Read More]