| SALTIMBOCCA | Italian dish of veal lined or topped with prosciutto and sage |
| ETHIC | Be dense or, topped and tailed, get principled belief (5) |
| OSSOBUCO | Italian dish of veal knuckles braised with wine and vegetables (4,4) |
| OSSOBUCCO | Italian dish of veal braised in wine (4,5) |
| MOUSSAKA | Greek dish of veal and aubergines or, as they're also known, eggplants |
| SCHNITZEL | Traditional Austrian dish of veal coated with egg and breadcrumbs |
| OSSO | Classic Lombard dish of veal shanks braised in wine with vegetables; Italian, 'marrowbone' (4) |
| BUCO | Classic Lombard dish of veal shanks braised in wine with vegetables; Italian, 'marrowbone' (4) |
| BOMBE | Dessert of ice cream lined or filled with custard and cake crumbs (5) |
| PARMA | Italian city with culinary specialities including prosciutto and a variety of hard cheese (5) |
| LASAGNE | Italian dish of pasta sheets of the same name baked in layers with ragu or vegetables with passata and bechamel (7) |
| ITALIANSUB | Hero with prosciutto, mortadella, provolone and more (7,3) |
| SYLVAN | From "wood", a spirit or inhabitant of said forest, thus a poetic adjective meaning arcadian, bucolic, pastoral, rural, rustic, tree-lined or wooded (6) |
| PELISSE | What long, sleeveless cloak is lined or trimmed with fur? (7) |
| HAMITUP | Really overact with Prosciutto, say? (3,2,2) |
| GREEN | Communal grassy area at the centre of a village; a closely-mown plot for bowls; or, a colour with shades including mint and sage (5) |
| CALZONE | Italian dish of pizza dough folded over a filling of cheese and tomatoes, herbs and ham (7) |
| RISOTTO | Italian dish of rice cooked in stock with vegetables or meat (7) |
| BRUSCHETTA | Italian dish of grilled bread rubbed with garlic, served with various toppings (10) |
| CARPACCIO | Italian dish of very thin slices of raw or very rare beef (9) |
