Monkfish (US: angler fish). A fish with a sweet flavour and succulent firm flesh but with the ugliest appearance imaginable. It is found in the Mediterranean and Atlantic, in coastal waters of north western Europe. It can be recognised by its large head and fan-shaped fins. The fins and the operculum are spiny. It can be eaten fried or in soup. The larger fish often have better flavour. It has a hideous head, which is why it is usually displayed without it, and a muddy colour. It is known as the anglerfish as it bears on its head a 'rod' and 'lure' which attract its prey. The meat of the tail is sweet and succulent - almost like lobster meat, entirely compensating for is appearance. The flavour may well be assisted by its own diet which is high in shellfish. The best monkfish are Lophius piscatorius and the similar Lophius budegassa, the favourite of the Spanish. American monkfish or goosefish (Lophius americanus) is considered inferior, while New Zealand monkfish (Kathetostoma giganteum) is related to the stargazer and is only fit for soup.
An enormous variety of chestnut, particularly grown in the castanetum of Monte Amiata. It is said that there may be as few as 35 of these colossal chestnuts to the kilo, each nut containing a divided kernel in two parts. There is an internal membrane which is tough to remove, which is why other nuts are more valuable.
An variety of grape from Liguria used in making Dolceacqua wines. These are rarely found outside Liguria.
A less expensive red wine from Tuscany, a lighter, fresher relative of Brunello di Montalcino, better drunk young.
