A name in Lombardy for flat ribs, a mid-rib cut medial to the shoulder. Good for boiled meats.

A name in Lombardy for chuck or blade, a cut from the shoulder lying along the back of the animal as it stands, this is rolled ribs from the middle and chuck rib end are left on the bone in South American countries, while it is more usually boned and roasted or braised in the UK.

A name in Lombardy for chuck or blade, a cut from the shoulder lying along the back of the animal as it stands, this is rolled ribs from the middle and chuck rib end are left on the bone in South American countries, while it is more usually boned and roasted or braised in the UK.

A name in Lombardy for chuck or blade, a cut from the shoulder lying along the back of the animal as it stands, this is rolled ribs from the middle and chuck rib end are left on the bone in South American countries, while it is more usually boned and roasted or braised in the UK.

A name in Lombardy for the coral fungus, so called because it looks for all the world like something you would find on the Great Barrier Reef. Found from summer to autumn.