A name in Puglia 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 Puglia for an elongated, pale green summer squash or pumpkin renowned only for its lack of flavour.

A name in Puglia for dogfish, also known as the rough hound (US: small cat). Slightly better eating than the nurse-hound.

A name in Puglia for the muscle of the inner thigh, cut from the upper part of the shank and part of the silverside, taken from the hind leg including the biceps femoris. This cut is good for braising and boiling.

A name in Puglia for the horn shell, a brown mottled, nobbled shellfish about 7 cm long.

A name in Puglia for the horn shell, a brown mottled, nobbled shellfish about 7 cm long.

A name in Puglia 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.

A name in Puglia for milk.

A name in Puglia for the porbeagle or mackerel shark. A member of the shark family common in the Atlantic. It grows to 4 meters (13 ft) in length. It has good flavour and texture and is grilled in the form of steaks.