Crucian carp. A carp of silvery gold colour, similar to bream in appearance with a disc shaped body. It does not grow to a great size, just over 1.5 kg (3 lb). It is not used much in cuisine except for in that of China, for which it is farmed. It is a bony fish and is traditionally cooked for a long time until even the bones are soft enough to eat.
Paper-thin slices of raw fillet of beef dressed with olive oil, lemon juice and Parmesan cheese. It goes well with rocket and may be served with any of a number of cold sauces. The dish was originally served with mayonnaise, lemon juice horseradish and milk and was invented by Guiseppi Cipriani in Harry's Bar in 1950 for Amalia Nani Mocenigo, a valued customer, who had been told not to eat cooked meats. He named it after Carpaccio because of his particular dense, meaty use of reds and whites. The term is now applied to both meats or fish. Cipriani seemed to enjoy naming things after artists, as he also invented the Bellini.
"Carpaccio in Tuscan style." Paper-thin slices of raw fillet of beef dressed with olive oil, lemon juice and Parmesan cheese and parsley.
Black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.
Pickled in vinegar, wine, herbs and spices and lemon juice. Fish is often fried and then soused this way. It is served cold.
A dish from Abruzzo of soused fish which is first fried and then garnished with pickled fruits and vegetables.
