In its native Apulia, this vegetable dish goes by the name 'ncapriata. It is essentially a simple presentation of fava beans and bitter chicory. A purée is prepared from boiled dried fava beans and served on the same platter as sautéed bitter chicory; the two are then doused with fruity olive oil and eaten together. In Apulia they have a saying, Di tutti i legumi la fava è regina, cotta la sera, scaldata la mattina: "Of all legumes, the fava is queen, cooked in the evening and reheated in the morning," an indication that Apulians really love their fava beans.

Sometimes called 'ndugghia or nnuglia, indugghia is a typical Calabrese sausage made with a combination of the meat, lard, liver, and lungs of pork. It is a close relative of the famous andouille sausage of France, which became fashionable in that country much later. Indugghia is often served as part of an antipasto or with a selection of other meats and sausages.

The Italian version of roulade, involtino (singular) is a thin slice of meat, fish, or vegetable rolled with a filling to create sprial. Involtini are often sauteed and then braised. (3 recipes)