Costata alla campagnola is sirloin of beef, boned and rolled and then braised in white wine with garlic, onions, carrots and celery.
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.
"Beef cut in the style of the pizza maker." A dish from Campania of fried rump or sirloin steak in a tomato and oregano sauce, sometimes with red peppers and anchovies for savour.
Pork chops marinated briefly in vinegar, dried, then dipped in flour, egg and breadcrumbs and fried.
Costatelle di vitello alla ciacciatora means "veal chops in the style of the hunter." Veal chops are beaten until flat and then braised in white wine with tomatoes, carrots, celery, onions, garlic and mushrooms.
