A name in Liguria for the saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette. Sanguine is more commonly a variety of blood orange.
A name in Liguria for walnut sauce. A sauce made with crushed walnuts with basil and sage or parsley, sometimes with breadcrumbs, olive oil and garlic with ricotta added. It has rather the appearance of pesto.
A name in Liguria for silverside (US: round cut) from the rump or thigh of beef at the back of the hind limb.
A name in Liguria for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A name in Liguria for a cut of beef along the shoulder consisting of the triceps brachii, behind the junction of the humerus and the scapula.
A name in Liguria for a beef cut taken from just behind the shoulder consisting of the infraspinatus muscle. This joint is good for braising, pot-roasting and stewing.
