Long flat, narrow pasta, thinner than linguine served with red mullet with garlic, onions and tomatoes sautéed and served with basil.
Long flat, narrow pasta, thinner than linguine, with a sauce of octopus, prawns and other seafood with sautéed garlic, onions and tomatoes and red peppers.
Blenny. A small, scaleless, migratory fish about 10-15 cm (4-6 inches) long with mild, white flesh which can be cooked in the same way as whitebait or used in soups. More commonly refers to a hare. It also means runny to describe omelettes.
A name in Foggia in Puglia for thick flank. A cut of the rump of beef in front of the hip, this cut is best used for scaloppine, roasting and sautéeing.
"Little beak." Woodcock. It is a very fine, pigeon-sized, game bird which inhabits boggy woodland and which is usually cooked undrawn, with only the gizzard removed. The trail, or entrails, are considered a great delicacy. A woodcock constitutes one portion. They are often served stuffed with their own gizzards or with the gizzards mashed for the sauce. The giblets are popularly used in pâtés.
