Edited sentence: Crepes are used as a base in Abruzzo, and other regions use ravioli or gnocchi.Mushroom sauce or fonduta, a rich Piedmontese cheese soup and sauce, are sometimes used, and Anna del Contes says that béchamel is the most consistently used ingredient in timballos.Rice is more common in Emilia-Romagna where the dish is referred to as a bomba and baked with a filling of pigeon or other game bird, peas and local cheese with a base of dried pasta