“St. Catherine’s dolls,” Ravenna cookie shaped like dolls.
Leftover pieces of goat cheese are mixed and sealed in pots with brandy, olive oil, chili, vinegar, salt, and peppercorns to create this spicy cheese dish.
Sponge cake filled with ricotta and candied fruit typical of Sicily and eaten during Lent.
Tuscan fried dough balls.
Calabrian eggplant, pepper, zucchini and squash stew.
Umbrian dish of pasta, garlic and tomatoes.
Mild Friulian cheese, used to make frico.
Penne topped with tomato, garlic, and peperoncino.
Soft cow’s milk cheese, from Valtellina (Lombardy). When aged it is intended for grating.
“Cat’s stockings,” an Emilia-Romagna polenta dish with tomatoes, onions, and beans