Soft cow’s milk cheese, from Valtellina (Lombardy). When aged it is intended for grating.
Ligurian stew made with stockfish, potatoes and olive oil.
“Cat’s stockings,” an Emilia-Romagna polenta dish with tomatoes, onions, and beans
Beef stew cooked in red wine.
Florentine stew of unlaid chicken eggs, chicken livers, cockscomb and wattles.
Large Sardinian ravioli stuffed with cheese, egg, spinach, mint and saffron.
Turinese stew of sweetbreads, chicken giblets, mushrooms and truffles.
Chanterelle mushroom, sautéed with garlic and oil or sliced fresh over salads.
Multi-spouted coffee pot.
Very popular pork sausage originally created in Basilicata.