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 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.
A name in Sicily for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A name in Sicily for the hen of the woods or maitake mushroom. A frilled fungus with many caps that grows on trees and which is edible when it is very young.
A name in Sicily for silverside (US: round cut) from the rump or thigh of beef at the back of the hind limb.
A name in Palermo in Sicily for the whole shoulder. A joint that is good for slow roasting, pot roasting and braising.
A name in Sicily for juvenile anchovy, often served dipped in flour and fried.
A name in Sicily 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.
