Sampling needle. Tasting needle. This usually refers to a sharpened bone which is inserted into prosciutto. Experts are able to detect from the smell when it is withdrawn what is the quality of the ham.
A name in the Veneto for the big-scale atherine, a type of atherine similar to the sand smelt. A marine fish, usually deep-fried, it is a small, silvery fish similar to the argentine. When tiny it is treated in the same way as whitebait. This fish grows up to 12 cm.
Freshwater shad. From a family of migratory fish, the shad is a bony, tasty, oily fish similar to herring, which travels up rivers in spring and is found in deep lakes. It is famously found in Lake Como in May and June each year, when it is often dried, pressed with bay leaves, grilled and then marinated in vinegar and thyme or cured, in which case it is called missoltit, or missoltini. To cook fresh it is marinated and then deep fried. Members of the family include Allis shad (Alosa alosa) and the smaller twaite shad or gizzard shad (Alosa fallax).
A name in the Marche for either the garfish or the saury. These are two very similar fish, both of which are good to eat. They are striking, beaked, marine fish up to 60 cm (2 ft) long, with a backbone which turns bright green, almost mauve, on cooking and a delicious flavour, found on most European coasts.
A name in the Veneto and in Friuli-Venezia Giulia for the crayfish, spiny or rock lobster, langouste.
