A name in Emilia-Romagna for flat ribs, a mid-rib cut medial to the shoulder. Good for boiled meats.
Saury. Skipper. Needlefish. A striking, beaked, marine fish up to 45 cm (1ft 6) long, known as skippers, as they leap from the sea to avoid fishing nets.
Pork ribs and spare ribs braised on a bed of garlic and sage with white wine.
A name in Emilia-Romagna for chuck or blade, a cut from the shoulder lying along the back of the animal as it stands, this is rolled ribs from the middle and chuck rib end are left on the bone in South American countries, while it is more usually boned and roasted or braised in the UK.
Costata are 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.
