Sicilian braised beef or veal rolls filled with hard-boiled eggs, salami and cheese.
Pomfret fish, usually grilled.
Cheese fondue, a mixture of melted cheese (usually Fontina) and wine into which foods like bread and vegetables are dipped, typical of Northern Italy. It may also be used as a sauce for vegetables.
Mill where olives are processed for oil. Also olive press.
Neapolitan fried fish dish.
Farm or estate.
Liver; figa’ garbo e dolce, liver breaded and fried, with a touch of vinegar and sugar; figa’ col radeselo, liver cut up, wrapped in sage leaves, and fried in butter (Venice).
Veneto stew of calf offal seasoned with bay leaves, rosemary, garlic and lemon peel.
Friulian term for a restaurant located near a winery.
Fizzy or faintly fizzy (wine) or mineral water.