A nane in Tuscany for a beef cut taken from the middle of the shoulder alongside the copertina di sotto consisting of the supraspinatus muscle. It makes good steak or may be braised or used in stews.
In Basilicata and Calabria this is a large, marbled pork salami with pistachios and may contain paprika and chilli flakes, as well as wine. It may also be veal and pork brawn. In Sienna it is made with the head, ears, tongue, tail and trotters of the pig and flavoured with orange peel and spices, pressed in a linen cloth and cooked. Bears no relation to Spanish sobrasada.
Sorbet. Water ice. Ice made from juice or purée of fruit and stirred as it freezes to provide a soft snow texture.
Agnoli or sorbir d'agnoli is a dish from Mantua in Lombardy. Historically this was little 'hats' of pasta similar to tortellini with a stuffing of minced capon flavoured with spices such as cinnamon and cloves, enriched with cheese, eggs and bone marrow. Today the capon is likely to be replaced with chicken or even beef. Either way it should be served with a broth of whatever meat is used.
