Uova

Eggs are very versatile in the kitchen as they can be boiled, baked, scrambled, fried and poached, made into omelettes (see Frittata di Carciofi) as well as being used in cakes, pasta, custards, ice-cream and mayonnaise, scrambled in soups or even used to thicken sauces. Perhaps the most remarkable dish they are used for is zabaglione, where the yolks are beaten in a bain-marie with sugar and marsala, sherry or Moscato to make one of the most desirable desserts. Italians use eggs a lot but, curiously, seldom at breakfast. At Easter-time, eggs feature prominently as symbols of new life.