Lemon; limonata lemonade; limetta or limone bergamotto lime, limoncello lemon liqueur.
Cured meat from Arnad. Lardo is the layer of fat directly under a pig’s skin.
Cured pork tenderloin.
A dripping pan specifically used under a roast on a spit.
Tongue, such as lingua di bue, beef tongue, always boiled, sometimes as part of a bollito misto.
A layered pasta dish baked, with fresh mozzarella, usually with a besciamella or tomato sauce. There are many varieties of this dish throughout Italy that reflect regional preferences and traditions.
Very popular pork sausage originally created in Basilicata.
Large silver-gray fish, best grilled or baked.
“Cat’s tongues,” thin butter cookies.
Wide strips of egg pasta, used to make layers for lasagna.