A name in Sicily for the grisette. A slender mushroom of the amanite family with a pale grey, ribbed cap, mild scent and flavour. It must be eaten well cooked or it will cause gastro -intestinal problems.
A name in Sicily for the king trumpet mushroom. It may be eaten either fresh or dried, roasted or baked but the flavour is not highly regarded and the flesh is chewy.
A name in Sicily for the king trumpet mushroom. Typically these mushrooms grow on the roots of wild thistles (cardo in Italian), hence the name. It may be eaten either fresh or dried, roasted or baked but the flavour is not highly regarded and the flesh is chewy.
A name in Sicily for chuck or blade, a cut from the shoulder lying along the back of the animal as it stands, this is rolled ribs from the middle and chuck rib end are left on the bone in South American countries, while it is more usually boned and roasted or braised in the UK.
A name in Sicily and parts of Italy for the Imperial prawn or caramote prawn. A large prawn of Mediterranean waters which can grow up to 23 cm (9") long.
"Ice of melon." A name in Sicily for a dessert of watermelon juice mixed with jasmine water and cornflour (US: corn starch), chilled and decorated.
A name in Sicily for dogfish, also known as the rough hound (US: small cat). Slightly better eating than the nurse-hound.
