"Big eyes." A name in Sicily for the Spanish or chub mackerel with pinkish, oily flesh, large eyes and spotted skin. It has a lot of fat so it is best grilled, and fresh.
A name in Sicily 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 Sicily 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 Sicily 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.
