Slices of boneless veal, sautéed in butter with parsley and lemon.
Cansonsei
Sausage ravioli, typical of the North, usually dressed with butter and Parmigiano Reggiano.
Lardo di Arnad
Cured meat from Arnad. Lardo is the layer of fat directly under a pig’s skin.
Costata
Rib steak of beef or veal, also called tagliata.
Mazzafegati
Umbrian pork sausage with orange rind, pine nuts and raisins.
Babbaluci
Small snails, cooked in garlic or tomato sauce.
Fratteglie
Offal, innards like liver, kidneys, sweetbreads, and heart.
Cappone
Rooster, castrated to heighten flavor of meat, whose age determines that it be boiled or braised or stewed, though it is sometimes cooked on a spit.
Lattonzolo
Suckling pig or unweaned calf, best spit-roasted and basted with garlic and rosemary.
Costoletta
Chop; cutlet; rib.
