A name in Sicily for the girello, a muscle of the back thigh, and part of the side. This cut is good for braising, roasting and provides steak.

A name in Sicily for milk.

A name in Sicily for tiny anchovies, fry, often served whole with spaghetti.

A name in Sicily for tiny anchovies, fry, often served whole with spaghetti.

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.

A name in Sicily for the spleen, usually of calf or beef. This is traditionally stuffed into soft rolls or buns called guasteddi in Palermo.