Salt pork from the cheek or jowl, used as a flavoring in soups, stews, pastas and other dishes.
Chanterelle mushroom, sautéed with garlic and oil or sliced fresh over salads.
Strong Lombardian blue-veined cow’s milk cheese, made in and around the town of Gorgonzola.
Bundles of wild herbs.
Tuscan fava bean soup.