"Napoleon oysters." Oysters served cold on crushed ice with a dressing of brandy and lemon juice with parsley.

"Oysters in the style of Parma." Oysters shucked, stuffed with breadcrumbs mixed with grated Parmesan cheese and baked.

A dish from Taranto in Puglia of oysters baked with oil, parsley and breadcrumbs.

A dish from Venice of oysters grilled with oil and herbs.

Stuffed oysters, baked

Oysters poached, stuffed and baked au gratin.

"Oyster velouté." Oysters poached, shucked and served in a velouté sauce made with the stock, red wine and cream.

A DOC zone producing white wines from Impigno and Francavilla grapes in Puglia. There is also a red wine called Ottavianello.

A white wine from Colli Piacentini, a DOC zone of Emilia-Romagna.

Bustard. A large game bird, usually roasted.