Pork turf or rind.
“Mexicans,” a Milanese dish of veal bundles filled with sausage and eggs, sautéed in butter and flavored with Marsala.
Woodcock, a small game bird, usually roasted or grilled.
Kid, a young goat 1 1/2 to 4 months old, usually roasted.
Tongue, such as lingua di bue, beef tongue, always boiled, sometimes as part of a bollito misto.
Cutlet (veal unless otherwise specified) usually breaded and fried, though geographic attributions indicate a variety of preparations. See also COSTOLETTA.
Beef marrow, used to enrich stews and gravies, and commonly consumed from the bone of osso buco.
Snipe, a small game bird, which requires barding with fat to make flavorful before grilling.
A platter of piping hot assorted cuts of meat.