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.
A name in Calabria and Messina in Sicily for the back of an animal or rump of meat, mainly rump steak (US: sirloin), the gluteus muscles between the rump and the loin of beef, just below the waist of the animal.
A name in Calabria for the large white field mushroom, with a cap anything from 5 (2") to 15 cm (6") in diameter.
A name in Calabria for entrecôte steak from foreribs (US: rib). As well as steaks, the ribs provide a joint of beef ideal for roasting taken from between the shoulders and the loin of the animal.
"Cock's crest." A name in Calabria for the chanterelle mushroom, usually sautéed in butter with chopped onions.
A name in Calabria for the parasol mushroom. Good baked with butter and garlic, or fried.
A name in Calabria for the fianchetto, a beef cut taken from the flank just inside the hind limb and consisting of the tensor fascialata muscle.