“Hot sauce.” Piedmontese dipping sauce made with anchovies and garlic, usually served warm. When almost finished the leftover oil is used to cook eggs.
Tuscan anise-flavored wafers.
A DOP cheese produced in Urbino. It is made from sheep’s milk and aged for one 20 to 30 days.
A Turinese rum-soaked chocolate cake with biscuits and almonds.
Sicilian fried rice cakes with saffron.
Sicilian ewes’ milk cheese, often made with black peppercorns, and pressed into basket molds.
“Fat monk.” Caprese casserole made with layers of eggplant, veal, prosciutto, Fontina and tomato.
Homemade soup noodles made from a mixture of eggs and bread crumbs.
Pastry puff or fritter, often filled with sweet creams, sometimes with cheese.
Pasta pellets cooked in broth typical of Piedmont.