A beef sirloin beaten until it is thin, covered with a slice of ham and béchamel sauce, wrapped in pastry and baked.
The name for tellin or wedge shell in Genoa, Tuscany and Sardinia. It is about the size of a mussel, as which it will sometimes be translated. Generally eaten raw.
A dish from Abruzzo of onions, garlic and chilli, white wine, tomato purée and clam juice, with poached, shelled clams. It is served with toasted garlic bread slices.
