Fava beans, usually shelled and boiled or dried and reconstituted in water.
Tenderloin, filet mignon.
A mound of flour with a well in it so that it absorbs liquids and eggs.
Offal, innards like liver, kidneys, sweetbreads, and heart.
Sicilian hollow loaf of bread resembling pita.
Green (or yellow) beans in their pods, notably string beans, usually boiled and served cold or stewed with tomato, garlic and herbs.
“Handkerchiefs,” Ligurian pasta sheets folded and sauced.
Very fine short strands of pasta used for soups.
Soft unpasteurized cow’s milk cheese, from Valle d’Aosta.