A name in Calabria for the muscle between the rump and the loin of beef, around the waist of the animal.
A name in Calabria for the porbeagle or mackerel shark. A member of the shark family common in the Atlantic. It grows to 4 meters (13 ft) in length. It has good flavour and texture and is grilled in the form of steaks.
A name in Calabria for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A name in Calabria for the black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.
A name in Calabria for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.