"Thrush." A dish from Piedmont made with offal (US: organ meat), particularly pork liver and calf's brains, fried with eggs and flavoured with juniper. It is said to have the taste of thrushes when cooked. These traditionally fed on juniper berries, flavouring their meat.
Bread stick. Long, thin and crunchy originating in Turin. Serious grissini may be up to a meter in length but the length is traditionally dictated by the length of the arm of the baker. Because they are hand-formed, the surface will be uneven and bumpy.
"Thrush." A dish from Piedmont made with offal (US: organ meat), particularly pork liver and calf's brains, fried with eggs and flavoured with juniper. It is said to have the taste of thrushes when cooked. These traditionally fed on juniper berries, flavouring their meat.
"Thrush of Langhe." Pork ground and mixed with liver and spices, wrapped in pig's caul and then slowly cooked in oil.
Conger eel, sea eel. The crustaceans and fish which form its diet contribute to its own good flavour. It is usually sold in steaks. It has few bones and good firm flesh with excellent flavour. The neck end has a better ratio of flesh to bone so is better for cooking as steaks, whereas the tail end, which is bonier, makes a useful addition to soups and stocks.
