A piece of pork rind or skin.

Piece of pork rind or skin.

A dish from Arezzo of white beans stewed until tender with pork rinds or pork belly.

A traditional Ligurian sausage made with pork, eggs and cheese.

Pork chops dipped in egg and breadcrumbs and baked with anchovies and truffles.

Cutlet. Chop of pork or lamb. May be escalope of veal, breast of chicken or even frogs' legs. Essentially, it is a 'small' cut.

"Chop in the style of Bologna." Chop fried in butter with prosciutto and topped with cheese.

"Veal cutlet in the style of Palermo." Veal cutlet beaten until flat, dipped in egg and grated Parmesan cheese before being grilled over charcoal.