“Nests of whitecaps.” Sicilian capellini made into the shape of nests, then fried and drizzled with honey, cinnamon and candied orange peel.
Hazelnut, by far the most widely used nut in Italian cookery for everything from pastries and chocolate candies to salads.
Bittersweet liqueur made with green walnuts in their husks.
Lombardian term for a noisette of veal cut 1 1/2 inch think.
“Neapolitan style.” Any of a variety of dishes associated with Naples, usually containing tomatoes and eggplant.
“Grandma style,” any dish prepared according to a homestyle cooking tradition.
Hake, often baked with a mixture of anchovies and breadcrumbs.
A dish made the way it is in the Umbrian town of Norcia, usually with pork.
Parsnips, usually boiled, fried, or added to stews and soups.