Ligurian soured milk; often used in making pesto.
Sardinian dish made with Carta da Musica bread briefly soaked in warm water and topped with crushed tomatoes, grated Pecorino, and a poached egg.
Broad, flat pasta; similar to tagliatelle but much wider.
Penne topped with tomato, garlic, and peperoncino.
Pastry dough stuffed with varied nuts, raisins, candied fruit, and cloves; typically served on Easter in Friuli-Venezia Giulia.