Category: I

To adjust the taste of the dish, remove the vanilla extract and add 1 tablespoon of either brandy or curacao to the mixture.  

A terrestrial shelled reptile; a particular kind also referred to in certain regions of the South as a gopher.  

A rich, creamy sauce that is colored ivory by blending in a pale meat glaze. It is typically served alongside poultry and is also referred to as Albufera sauce.  

A petite, purple-black plum that is juicy and features a thin, resilient skin. The yellow pulp has a faint aroma and is delicious when consumed either raw or cooked.  

Several food items produced using semolina, such as macaroni, spaghetti, and others, excluding noodles or any other comparable product that incorporates eggs.  

A sizable and gentle onion variety, featuring a skin that is purple or reddish-purple in color. It is commonly employed in salads due to the attractive and decorative appearance of its purple rings.  

A type of ham that is cured through salting and drying, and can be consumed without additional cooking. Its production is strictly regulated. Delicate slices of this ham are frequently served as an antipasto. In Italy, it is known as Prosciutto.  

The broad or fava bean, commonly prepared in Italy with a small amount of garlic and oil.  

Kitchen tools crafted using cast iron. While their natural color is black, they are frequently coated with a colored glaze.  

A bread that is leavened with soda, sometimes infused with caraway seeds and raisins, formed into a round loaf, and cooked on a griddle, in which instance it is referred to as a soda farl, or baked in an oven. It is usually sliced into triangles before being served.