A name in the Veneto 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 Venice for golden grey mullet. A fish from the grey mullet (US: striped mullet) family. It has gold spots on its head and at the front of the body.
