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| lagane |
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Pasta strips, usually served with chickpeas. |
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| lagrumuse |
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Calabrian pork sausage. |
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| lampascioni |
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Bulbs of wild tassel hyacinth. |
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| lampone |
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Raspberry, preferred fresh as a dessert (as gelato or sorbetto), but sometimes marinated in sugar syrup. |
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| lampreda |
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Lamprey eel, usually stewed. |
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| lanzado |
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Cub mackerel, a strong fish best grilled with herbs. |
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| lardo |
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Fat cut of pork from the lower back, salt cured, sometimes smoked, and consumed sliced raw or as larding for cooked meats; lard is called strutto (see). |
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| lasagna |
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A layered pasta dish baked, with fresh mozzarella, usually with a besciamella or tomato sauce. There are many varieties of this dish throughout Italy that reflect regional preferences and traditions. |
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| lasagne |
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Wide strips of egg pasta, used to make layers for lasagna. |
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| lasca |
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Freshwater fish of Lake Trasimeno, rarely seen at market. |
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