A name in the Veneto and in Liguria for the dentex, a large and versatile type of sea bream with good flavour.
A name in the Veneto for the muscle of the inner thigh, cut from the upper part of the shank and part of the silverside, taken from the hind leg including the biceps femoris. This cut is good for braising and boiling.
A name in the Veneto for silverside (US: round cut) from the rump or thigh of beef at the back of the hind limb.
A name in the Veneto for a baby octopus which is boiled and served whole, perhaps with oil and vinegar. It may have more curled tentacles than the ones in the picture.
