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Italian

CSCA - Apulia, Basilicata, Calabria

TermDefinition
ORECCHIETTE “little ears”, Small round pasta shapes, signature dish of Puglia.
CALDARIELLO Lamb stew from the hinterland of Puglia, which takes its name from the rounded pot used to cook it in.
DOP MEATS FROM CALABRIA CAPOCOLLA – Neck roll PANCETTA – Pork belly SALSICCIA – Sausage SOPPRESSATA – A kind of salame
ZUPPA DI PESCE ALLA GALLIPOLINA Fish chowder consisting of many varieties of fish from the waters of Puglia.
TIELLA Vegetable and rice casserole reminiscent of paella that includes mussels.
FRISEDDI Whole wheat buns soaked in cold water, then soaked in olive oil, sometimes spread with chopped onion and fresh salt and peppered tomatoes.
TARALLO Hard biscuit dunked in wine. Can be plain, flavored with fennel or black pepper, or sweet.
CASTEL DEL MONTE (DOC) Covers several red, white and rosé wines from Le Murge in the province of Bari.
PRIMITIVO DI MANDURIA (DOC) A luscious red wine made with Primitivo grapes, which are related to Zinfandel.
AGLIANICO DEL VULTURE (DOC) Full bodied red wine from Basilicata.
Created by: CSCAStudy