A name in Tuscany for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
A name in Tuscany 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.
A name in Tuscany for entrecôte steak from foreribs (US: rib). As well as steaks, the ribs provide a joint of beef ideal for roasting taken from between the shoulders and the loin of the animal.
A name in the Tuscany 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.
A name in Tuscany 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.
