A name in Piedmont for the St George's mushroom. A small white or cream mushroom that appears in parts of Europe around St George's Day on 23rd April.
A name in Turin for shin of beef (US: shank). This joint is good for boiling and braising and is used in osso buco.
A name in Piedmont for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A name in Piedmont 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.
A name in Piedmont for the whole shoulder. A joint that is good for slow roasting, pot roasting and braising.
A name in Piedmont for the St George's mushroom. A small white or cream mushroom that appears in parts of Europe around St George's Day on 23rd April.
