"Fillet in the style of Sardinia." Beef fillet marinated in red wine and then cooked with mushrooms, a little chilli, anchovies and lemon and served on thick slices of bread.

"Fillet with lemon." Better known as carpaccio alla toscana, this is paper-thin slices of raw fillet of beef dressed with olive oil, lemon juice and Parmesan cheese and parsley.

Fillet steak fried with bacon and onions, deglazed with Marsala wine.

"Kissed fillet." Cured pork fillet with a soft salami coating.

Fillet of lamb

Fillet of herring

Fillet of cod, confusingly fresh rather than dried, coated in batter and fried, often served in Roman pizzerias.

"Pork tenderloin with honey." Porl tenderloin roasted and served with glazed apples and a syrupy sauce made with honey.