Abruzzese dish of lamb’s intestines flavored with garlic, rosemary and pancetta.
Salad of wild greens like arugula, endive and watercress mixed with other fresh ingredients.
Ligurian term for mussels.
Slicing utensil for vegetables, usually with several blades.
Lombardian bread pudding made with apples, raisins, pears and rosemary.
Sardinian stuffed snails.
Soup made with fava beans, chili peppers, onions, tomatoes, and spaghetti.