Only a pro sucks out and learns block as his first skill. But prosciutto derives from Latin pro (before) + exsuctus (past participle of exsugere "to suck out") so Pizza al P shows promise.

Questionable Italian heritage, but if pineapples make you go fast the Food Tour are happy to order an Hawaiian pizza.

Heck, have extra pineapples if it let's you score

Creamy, ivory-white or brownish-white in colour.

Bruzzu's origins are the municipalities of Triora, Molini di Triora and Cosio di Arroscia in the province of Imperia.

Long ago identified by the Jacini enquiry as a product made from soured and fermented ricotta. Until 20 or so years ago, Bruzzu was very popular and produced in large quantities. At that point, output fell dramatically but today there is something of a revival.

Obtained from ewe’s milk whey heated to 70-90°C, as is the case with all ricottas. Unlike other cheeses of this type, the solids are put into moulds to drain after being collected, and thereafter into small wooden vats, where they ferment. Salt is added when fermentation takes place but an unsalted version can also be found. The wooden vats are then transferred to the cellar for about a week, during which time the cheeses are turned over every day.

Slightly ribbed tube pasta. Don't mistake Elicoidali with Rigatoni, Elicoidali's ribs are corked.

Among the more notable wheat pastas from the region of Umbria, Stringozzi's name is drawn from his resemblance to shoelaces, as stringhe is Italian for strings. The long, rectangular cross-section noodles are made by hand and generally goes well with local black truffles, a meat ragù or a tomato-based sauce.

Large reeds to his english friends, Canneloni is a cylindrical type of pasta. He's generally baked and stuffed with cheese, spinach and various kinds of meat, as well as covered in sauce (tomato or béchamel).

Flies through the air well, as the game against Small... or just far away showed.

Short and wide macaroni. But he blocks.

Agile and mysterious, not much is known about this cheese.

The production of Fontina is only the first step in the processing of milk for food. If you add vinegar or agro "Bone" (hot, wild sorrel, nettle root and lemon juice) in the serum and it becomes warm, the fat, together with small amounts of protein, rises to the surface. You can get the "Brossa" cream, from which you can get a good butter, which is less fat than cream. The "Brossa" was once very popular among the pastures of the shepherds and they would eat it with polenta.