Sicilian ewes’ milk cheese, often made with black peppercorns, and pressed into basket molds.
Ingredients pounded into a form of paste. Also, a general term referring to a common technique to sautée pasta in a skillet with a bit of its sauce and grana.
Scalloped stuffed pasta rounds, a specialty of Cremona.
Meringue made from whipped, sweetened egg whites baked at a very low temperature.
Apulian semolina dumplings.
Dried, salted strips of dolphin, swordfish or tuna.