The back of an animal or rump of meat, mainly rump steak (US: sirloin), consisting of the gluteus muscles between the rump and the loin of beef, just below the waist of the animal.
The highly prized, rare and expensive, most tender part of the prosciutto from the rump of the pig in the Po flatlands. With a spicy flavour it is produced from rump (top round) of pork, cured in its bladder, and aged for as much as 18 months and then steeped in white wine. It is only produced between October and February each year. It is frequently served with a fried bread called torta fritta.
Ham from Parma in Emilia-Romagna. It is similar to prosciutto, but spicier and is produced from rump of pork. It is only produced between October and February each year.
A ham produced from prized rump of pork rubbed with wine and black pepper and then air dried for up to a year. It is only produced between October and February each year.
A name in Emilia-Romagna for the muscle of the inner thigh, cut from the upper part of the shank and part of the silverside, taken from the hind leg including the biceps femoris. This cut is good for braising and boiling.
Stuffed pasta from Sardinia. Squares of pasta dough or potato potato dough like large ravioli, stuffed with cheese, sometimes with mint, spinach or saffron, perhaps with potatoes and mint or aubergines (US: eggplants).
Stuffed pasta from Sardinia. Squares of pasta dough or potato dough like large ravioli, stuffed with cheese, sometimes with mint, spinach or saffron, perhaps with potatoes and mint or aubergines (US: eggplants).
Stuffed pasta from Sardinia. Squares of pasta dough or potato dough like large ravioli, stuffed with ricotta, sometimes with mint, spinach or saffron, perhaps with potatoes and mint or aubergines (US: eggplants).
Stuffed pasta from Sardinia. Squares of pasta dough or potato dough like large ravioli, stuffed with cheese, sometimes with mint, spinach or saffron, perhaps with potatoes and mint or aubergines (US: eggplants).
