A name in Piedmont for the large white field mushroom, with a cap anything from 5 (2") to 15 cm (6") in diameter.
A name in Piedmont for the large white field mushroom, with a cap anything from 5 (2") to 15 cm (6") in diameter.
A name in Piedmont for entrecôte steak from foreribs (US: rib). As well as steaks, the ribs provide a joint of beef ideal for roasting taken from between the shoulders and the loin of the animal.
A name in Piedmont for for the back of an animal or rump of meat, mainly rump steak (US: sirloin). The gluteus muscles between the rump and the loin of beef, just below the waist of the animal.
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 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 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 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.
