These savory custards come in many different forms – or come out of many different forms, as the word “sformato” literally means “unmolded.” They are most often smooth custards based on vegetables and béchamel; but they can also be made with a custard or ricotta base, or even, occasionally with a gelatin. Some versions include ground meat or leftover meat sauce. They can range from rustic home-style cooking using up left-over cooked vegetables to elegant silky-smooth fine dining custards. Typical versions include asparagus in spring or spinach or cardoons in winter. In the north they are often serve with a reach cheese “fonduta” sauce.