Chanterelle mushroom, sautéed with garlic and oil or sliced fresh over salads.
Mulberry “Genoa style,” usually with basil, garlic, and oil.
Borage whose flowers are used in salads.
Red and white beans, stewed or served as a side dish with olive oil and garlic.
Broccoli, also broccoletti, usually boiled or steamed, sautéed in olive oil and garlic or served cold with olive oil and lemon.
Bouquet of rosemary, parsley, bay leaf, sage and marjoram used as a garnish but mostly to flavor soups and stews.
Tuscan sautéed dish of mushrooms, garlic and potatoes.