Pike. A large, freshwater fish with multiple small bones. The flesh is inclined to dryness but is popular in France and Italy where it is often made into quenelles by poaching the fish before it is minced (US: ground). It is found in the lakes of Lombardy, Lazio and Umbria, such as Como, Garda, Maggiore and Trasimena.
Stargazer, a fish common in the Mediterranean. Useful in soups and stews and can be fried. The sharp, spiny dorsal fins must be removed before cooking. The eyes are set right on top of the head, gazing skyward, hence the English name for this fish.
A name in Tuscany 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.
Pike-perch or zander. It is a river fish with delicate flavour. They can be differentiated from the perch by the relatively large space between their dorsal fins and their elongate, fusiform body, which is never so steeply arched behind the head as it is in the perch. The flesh is firm and white with a stronger flavour than cod.
A Milanese name for wild hop shoots. They have a short season and are often used in soups and, famously, in risotto. Known in the Veneto as brucelando, bruscandoli, cime di luppoli or luppoli. Known in Rome as lupari.
A pleasant, often sparkling, DOC white wine, from the town of the same name in Garda, made predominantly with Trebbiano grapes.
Luganega sausage is a long, curled, mildy spiced sausage found in Basilicata, Lombardy and the Veneto. It may be grilled and served as an antipasto or used in pasta sauces or braised in white wine. The best, though this is hotly contested, are said to come from Manzo in Lombardy. May also contain chicken livers.
