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Subs · Backs · page 1
Bulbous herb of southern Europe widely naturalized
Ground meat formed into a ball and fried or simmered in broth
Vegetables preserved in brine or vinegar (plural)
Any of various plants of the genus Lactuca
Egg yolks and oil and vinegar
The capital of Emilia-Romagna
Common name for an edible agaric (plural)
Any very large marine food and game fish of the genus Thunnus
Subs · Backs · page 2
Salty pink meat from a pig
Any of several cruciferous plants of the genus Brassica
Highly seasoned fatty sausage of pork and beef usually dried
A sandwich consisting of a fried cake of minced beef served on a bun, often with other ingredients
Large bird eaten at Thanksgiving
Edible bulbs with a strong smell, often used in cooking.
Sweet and hot varieties of fruits of plants of the genus Capsicum (plural)
Back and sides of a hog salted and dried or smoked
Subs · Backs · page 3
The Romance language spoken in Italy
The natives or inhabitants of Switzerland