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Mirandola developed its own specialty enveloped in a hollowed out pig's trotter, named the Zampone. By the 18th century it had become more popular than the yellowish sausage that had been around at the time, and in the 19th century entered mass production in and around the area. — “Cotechino Modena - Wikipedia, the free encyclopedia”, en.wikipedia.org
In Emilia-Romagna), common ingredients include ham (Parma ham), sausage (Zampone), different sorts of salami, truffles, grana, parmigiano reggiano, and tomatoes (Bolognese sauce or ragu) mortadella and salame rosa, Modena's zampone, cotechino and capello di prete and. — “Italian cuisine - Wikipedia, the free encyclopedia”, en.wikipedia.org
It is made up usually of meats and fishes, including turkey, sausage, pork, steak, stew, beef, zampone, cod (baccala), salmon, lobster, lamb, chicken, or a roast.  Contorno. With the secondo is served the contorno, which are the side plates. — “Meal structure in Italy - Wikipedia, the free encyclopedia”, en.wikipedia.org