Capers
The berries of a Mediterranean bush or small tree. A tart but fresh flavour offsets garlic or aromatic herbs. Squeeze out vinegar or rinse off salt with running water before using. Nice deep-fried to look like little flowers.

Carpaccio
Raw fillet of beef sandwiched between baking paper and bashed or rolled flat. Once tenderised, it is dressed with lemon, parmesan shavings, and maybe the odd swirl of olive or truffle oil. Tuna, swordfish and other flesh and vegetables can be meted out the same punishment.

Carta da Musica
Unleavened bread, made from water, semolina and normal wheat flour. Leave to rest after mixing, then roll out fine and cook rapidly in a hot oven or a char-grill and watch bubble up like popadom. Serve with dips, or sauces.

Cassata
A rich ricotta and marsala soaked sponge cake from Sicily. Our ice cream version is with pistachio nuts and fruits suspended in meringue and cream, which passed the test with Sicilians.

Ciabatta
Flat, floured loaf. Reputedly a 1980’s invention to suit new Italian market for rustic bread.

Frittata
An omelette, with a base of slowly-fried onions, garlic, chilli or whatever with yesterday’s spaghetti and herbs added at home.

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