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Like pane squarato in Marsala (a deliciously chewy bread that is boiled before baking, like bagels, and then flavored with fennel seeds); or animelle in Rome (toothsome sweetbreads, served with artichokes); or cappellacci di zucca in Ferrara (pasta envelopes with a pumpkin filling that teeters at the edge of sweetness where a pinch of nutmeg can play to its most subtle and delicious effect).
Instead they thoroughly enjoy the mussels (cozze alla Triestina) swimming in a white wine sauce with zucchini and thyme before voting the animelle (sauteed veal sweetbreads in a lemon caper sauce with green beans) the winner.
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