A name in Calabria for stockfish, dried cod, not salted before it is dried, unlike baccala.
A name in Calabria for a beef cut taken from the topside containing the gastrocnemius muscle, the muscle at the back of the thigh of the beast. This joint is good for stewing.
A name in Calabria for the saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.
A name in Calabria for the saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.
