A name in Puglia for flank of beef, a cut which is used for braising, stewing and boiling. It runs along the back part of the animal's belly.

A name in Puglia for flank of beef, a cut which is used for braising, stewing and boiling. It runs along the back part of the animal's belly.

A name in Puglia for thick flank. A cut of the rump of beef in front of the hip, this cut is best used for scaloppine, roasting and sautéeing.

A name in Puglia for the black poplar mushroom. Good in risotti or sauces.

A name in Puglia for a beef cut taken from the topside containing the gastrocnemius muscle, the muscle at the back of the thigh of the beast. This joint is good for stewing.

A name in Puglia for large orecchiette.

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