Summer savory, an annual herb used commonly in Romanian cuisine. In Canada this is used often where sage might be used elsewhere. In France it is famously used in cooking young broad beans. It is slightly less bitter than winter savory, which is a perennial.
A name in Tuscany for the whole shoulder. A joint that is good for slow roasting, pot roasting and braising.
A Sicilian name for the freshwater shad, alose of allis shad. From a family of migratory fish, the shad is a bony, tasty, oily fish similar to herring, which travels up rivers in spring and is found in deep lakes. It is famously found in Lake Como in May and June each year, when it is often dried, pressed with bay leaves, grilled and then marinated in vinegar and thyme or cured, in which case it is called missoltit or missoltini. Members of the family include Allis shad (Alosa alosa) and the smaller twaite shad or gizzard shad (Alosa fallax).
