A type of grouper, similar to mérou but with a reddish, patchy skin. It cooks well, being firm and relatively bone-free, making it good for poaching or grilling. Good cold.
Wreckfish or stone bass, a type of grouper cooked like wrasse and used in soups or cut into steaks or filleted. It may grow as large as 2 m (6 ft) in length and it is found in both the Mediterranean and throughout the Atlantic. Wreckfish are inclined to follow bits of flotsam and jetsam floating on the surface of the sea.
Dogtooth grouper. The largest of the Mediterranean groupers, this is a bulky grouper with a dark grey body found around the north African coast.
A spiced cake made with dried fruits including raisins with lemon peel, pine nuts, sherry and apricot jam (US: jelly), flavoured with cinnamon and eaten at Christmas time in some parts of Italy.
A spicy pork sausage flavoured with saffron, nutmeg and Parmesan cheese, sometimes with bone marrow, from Milan. They used to contain pig's brains but are now generally made with pork sirloin. Also known as cervellada. In Milan it may be known as chervellàa, pronounced chehr-veh-luh.
A pork sausage from Puglia, sometimes made with added veal, with wine and fennel seeds. Usually grilled.
