Wooden trough for bread making.
Turinese soup of vegetables, potatoes, basil, onion and garlic, served over a slice of bread.
Sour plum, used in preserves.
Myrtle, used to make a liqueur.
Calabrian dish consisting of tripe, calf’s liver, pork liver, tomatoes, chili pepper, olive oil, red wine, bread dough, and herbs, all of which are cooked slowly in lard.
Lombardian mixture of mascarpone, egg yolks, sugar, rum, grated lemon peel and olive oil, served chilled with chocolate sauce.
Terms for sparkling wine made by the bottle fermentation method, replacing the terms champenois or champenoise, which can no longer be used in Italy.
“White mountain.” Piedmontese dessert confection of chestnut purée topped with whipped cream to look like a white mountain.