A thick porridge, best known for its preparation from cornmeal, though other grains (or potatoes) may be used. There are many different ways to prepare polenta, and in certain regions… [Read More]
Zuppa alla broth with bread, egg, and cheese (sometimes like French onion soup with egg instead of onion).
Type of pound cake widely sold at Christmastime, along with panettone.
Sauce from Liguria, usually served on pasta; made of fresh basil, pignoli nuts, pecorino cheese, and olive oil.
Tuscan prosciutto, seasoned with black pepper and aged for eight to ten months. It is smaller, saltier, and chewier than Prosciutto di Parma.
Mush; soup thickened with bread; babyfood.
Sheep milk cheese.
Collection of wild greens, with variances based on location and season.