Snipe, a small game bird, which requires barding with fat to make flavorful before grilling.
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.
“Mexicans,” a Milanese dish of veal bundles filled with sausage and eggs, sautéed in butter and flavored with Marsala.
Dove, usually roasted or grilled.
Sea snail, usually sautéed with garlic and oil.
Either the corvine fish or the croaker fish, usually fried.
Parsnips, usually boiled, fried, or added to stews and soups.