Rib steaks, chops, cutlets, escalopes, including the rib roast. The former may be of beef, mutton, lamb or pork and all are good for grilling. This actually means 'shoulder chop'. Braciola often describes a dish similar to beef olives. It can also mean a veal escalope with Madeira sauce.
Beef cut. Entrecôte steak from foreribs (US: rib). As well as steaks, the ribs provide a joint of beef ideal for roasting taken from between the shoulders and the loin of the animal.
"Stalk." Spinach beet or mangel wurzel (US: Mangold), similar to Swiss chard. The leaves can be prepared in the same way as spinach, the stems like cardoon.
"Beef cut in the style of the pizza maker." Fried rump or sirloin steak in a tomato and oregano sauce, sometimes with red peppers.
Beef cut. A thick T-bone steak (from chianina steer) charred on the outside, preferably over charcoal, pink on the inside, served with beans and oil, lemon juice and parsley. It is also known, simply, as fiorentina.
