Tenderloin, filet mignon.
Pancetta
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.
Bue
Beef.
Lardo
Lard.
Controfiletto
Sirloin steak.
Masaro alla Valesana
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.
Asino, Asina
Donkey; jackass.
Fracosta di bue
Rib of beef.
Piccata
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.
