A name in Emilia-Romagna for flank of beef, a cut which is used for braising, stewing and boiling. It runs along the back part of the animal's belly.
Escalopes. Thin slices of meat cut from the fillet or loin and beaten out until they are thin and tenderised before frying.
The scamone is the back of an animal or rump of meat, mainly rump steak (US: sirloin), consisting of the gluteus muscles between the rump and the loin of beef, just below the waist of the animal. These steaks are good fried or grilled.
A ripened cow's milk cheese from Calabria and Umbria. It has a thin, smooth, cream-coloured rind. May be smoked.
Dublin Bay prawns. Norway lobsters. These are like small, elongated lobsters, pale pink when cooked, with long, narrow claws and a delicious flavour.
Dublin Bay prawns. Norway lobsters. These are like small, elongated lobsters, pale pink when cooked, with long, narrow claws and a delicious flavour. To be called scampi, these particular Dublin Bay prawns should be caught in the Bay of Naples.
Dublin Bay prawns. Norway lobsters. These are like small, elongated lobsters, pale pink when cooked, with long, narrow claws and a delicious flavour.
