A name in Calabria and Sicily for thick flank. A cut of the rump of beef in front of the hip, this cut is best used for scaloppine, roasting and sautéeing.
A name in Calabria for breast or brisket, a beef and veal cut which is a good cut for boiling and roasting.
A name in Calabria for the coral fungus, so called because it looks for all the world like something you would find on the Great Barrier Reef. Found from summer to autumn.
A name in Calabria for lampasciuoli. Wild tassel hyacinth. Muscari. A wild bitter-tasting bulb found in mountainous regions, similar to an onion. It must be soaked to remove the bitterness and may be boiled or included in stews. When really young the bulbs may be used in salads.
