Gray mullet, whose dried roe sac is used to make bottarga.
Large, flat ravioli, usually stuffed with pumpkin or squash.
Apulian dish of pounded wheat berries and wild greens.
Twice baked breads that are soaked or sprayed with water for softening before eating.
Apulian semolina dumplings.
Typical Christmas cake from Siena made from flour, sugar or honey, spices, candid fruit, almonds and hazelnuts.
Small Mantuan bread roll or a cheese-and-ham stuffed ravioli from Friuli.
Friulian ring-shaped butter cookies.
Apulian or Southern pasta made with ricotta, shaped into small, ridged dumplings and sauced with besciamella or tomato.