Espresso topped with foamed, steamed milk, usually consumed at breakfast.
Offal of lamb.
A more complex Piedmontese version of cotognata. The recipe includes additions of grape must, walnuts and fruit.
A large-grained couscous.
“Jewish style.” Dishes prepared referring to the traditional cooking of the Italian Jews that lived in the ghettos of 19th century Rome.
Hops, used to make beer.