Diamond-shaped, flat pasta of Mantua and the Veneto region.
A fresh, soft cream cheese, close to butter; unsweetened it may be used in pasta or risotto, sweetened with fruit or desserts. It is the basis for the dessert tiramisu.
Sparkling wine made by the sealed tank method.
Mild Friulian cheese, used to make frico.
Ingredients pounded into a form of paste. Also, a general term referring to a common technique to sautée pasta in a skillet with a bit of its sauce and grana.
Apulian semolina dumplings.
Dried, salted strips of dolphin, swordfish or tuna.
Wooden trough for bread making.
Turinese soup of vegetables, potatoes, basil, onion and garlic, served over a slice of bread.