A name in Calabria for flank of beef, a cut which is used for braising, stewing and boiling. It runs along the back part of the animal's belly.
A name in Calabria for mosciame, an essential ingredient of cappon magro. Strips of the meat of dolphin fish, swordfish or tuna, usually made from the ventresca, dried in the sun and salted and served as an antipasto with oil and garlic.
A name in Calabria for farfalle, pasta ‘bows’ or ‘butterflies’ in various sizes.
A name in Calabria for a beef cut taken from the middle of the shoulder alongside the copertina di sotto consisting of the supraspinatus muscle. It makes good steak or may be braised or used in stews.
A name in Calabria for a beef cut taken from just behind the shoulder consisting of the infraspinatus muscle. This joint is good for braising, pot-roasting and stewing.