Tenderloin, filet mignon.
The section taken from the fat belly or cheek of a pig, consisting of alternating layers of fat and lean tissue. It can be rolled, aged, salted or smoked.
Venetian dish of wild duck marinated in vinegar, thyme and tarragon, barded with bacon, baked, cut into pieces and sautéed with butter, wine, anchovies, onions and capers.
Rib of beef.
Slices of boneless veal, sautéed in butter with parsley and lemon.
Sausage ravioli, typical of the North, usually dressed with butter and Parmigiano Reggiano.