Vegetables to the Italians mean not only a contorno–a side dish–to go with the main meal but also a dish on their own, to be served as an antipasto, or even as a main course, if they have been prepared with a meat stuffing. In the past this was very common as it made a small amount of meat go further. Vegetables are stuffed, grilled, fried, baked, but rarely plain boiled. If a vegetable such as spinach or cicoria (chicory) is boiled it is then tossed in oil and garlic. Wild vegetables are very much used in the Marche as are wild salad leaves and herbs.