| BORLOTTI | ___ beans, staple ones in Italian cuisine that are pink when dried and brown when cooked (8) |
| JALAPENO | Hot green chilli pepper of the species Capsicum annuum known as a chipotle when dried and smoked (8) |
| FLOUR | Baking staple, one very lacking in taste (5) |
| OBOE | With a double reed fastened with a staple, one of the "hautboys" forming part of the instrumentation of an orchestra's woodwind section with bassoons, clarinets and flutes (4) |
| CADILLACS | Mary Kay's are pink |
| SOYA | Bean staple |
| LOOFAH | A dishcloth gourd; or, said fruit's fibrous interior, when dried and used as a natural bath sponge, kitchen scourer or washing-up pad (6) |
| LAVENDER | Sea -; coastal flower in the family that includes thrift or sea pink that retains its purple colour when dried (8) |
| ELEPHANT | Might this appear pink when pickled in alcohol? (8) |
| CASCABEL | Deep-red variety of gourmet chilli that makes a rattling sound when dried (8) |
| MARINARA | In Italian cuisine a seasoned tomato sauce; elsewhere a seafood sauce usually served with spaghetti (8) |
| ARANCINI | Stuffed and deep-fried rice balls, in Italian cuisine |
| PANCETTA | Cured belly of pork in Italian cuisine (8) |
| CALAMARI | Fried squid rings in Italian cuisine (8) |
| DAINTIER | America's brief: one in Italian outfit would be more fastidious |
| CUCUMBER | Salad ingredient is copper brown when bit of celery added |
| REDMEAT | Meat, such as beef or lamb, that is dark brown when cooked (3,4) |
| SIENNA | Ferruginous earth used as a pigment in oil and watercolour painting, normally yellowish-brown (raw) but reddish-brown when roasted (burnt) (6) |
| SHRIMPS | Small crustaceans that turn pink when cooked (7) |
| HUNTING | Is in the pink when looking high and low perhaps (7) |
