A name in Messina in Sicily 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 Sicily 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 Sicily for the giant puffball. An edible mushroom which slices almost like bread. Use only the smaller ones and they should be heavy and firm. If they are light in weight than they have dried up. Always cut them open from top to bottom with a sharp knife to check the interior
A name in Sicily for breast or brisket, a beef and veal cut which is a good cut for boiling and roasting. May also be the flank.
A name in Sicily for the shaggy ink cap. A type of fungus which is edible when young. The cap overhangs so that, rather than the more common round cap, the shaggy ink cap has an elongated ovoid shape. It has shaggy scales which, when young, are white but which become darker with age. As it ages it becomes quite unpleasant to eat and eventually dissolves into a puddle of black liquid, giving it its English name.
A name in Sicily for the shaggy ink cap. A type of fungus which is edible when young. The cap overhangs so that, rather than the more common round cap, the shaggy ink cap has an elongated ovoid shape. It has shaggy scales which, when young, are white but which become darker with age. As it ages it becomes quite unpleasant to eat and eventually dissolves into a puddle of black liquid, giving it its English name.
