Ingredienti - Tipi di carne e frattaglie

meat that is from a cow

manzo

meat from a pig, eaten as food

maiale

meat of chickens, turkeys, and ducks

pollame

meat of a young cow

veal

the small intestines of a pig, typically cleaned and cooked as a delicacy in various culinary traditions

panzanella

the edible lining of the stomach of various animals, typically used in cooking

trippa

beef that has been cured in a brine solution, typically seasoned with spices and salt

carne di manzo in salamoia

canned or preserved meat, typically beef, often used in military rations

carne in scatola

a type of meat that has been minced or finely chopped

carne macinata

a type of meat cut from a pig's thigh, usually smoked or salted

prosciutto

the flesh of a chicken that we use as food

pollo

meat of a duck, eaten as food

anatra

meat of a goose, eaten as food

oca

meat of a turkey, eaten as food, especially during holidays like Thanksgiving and Christmas

tacchino

the meat of young domestic pigeons that are slaughtered before they are able to fly

piccione

the flesh of the small game bird, known for its lean and flavorful meat

quaglia

meat of a grouse, eaten as food

gallo cedrone

meat of a pheasant, eaten as food

fagiano (carne)

the liver of an animal that can be cooked and eaten

fegato

the meat such as beef and lamb that turn brown when cooked

carne rossa

the meat such as chicken, rabbit, etc., that is pale in color

carne bianca

‌a mixture of meat, bread, etc. cut into small pieces and put into a long tube of skin, typically sold raw to be cooked before eating

salsiccia

related to a preservation method where food is treated or preserved with salt

conservato sotto sale

cooked meat that is sliced before sale and eaten cold

affettati

meat of African wild animals eaten as food

carne di selvaggina

animal brains that are used as edible meat

cervello di maiale

the edible muscle in the mouth of animals, typically known for its unique texture and flavor

lingua

an organ in an animal's body that takes waste matter from its blood by sending it out of their body and can often be cooked and eaten

rene

a type of meat that refers to the thymus or pancreas of a young animal

pancreas

(of food) prepared according to Islamic law

halal

(of food) prepared according to Jewish law

kosher

meat of the legs of a bird that has turned dark after being cooked, eaten as food

carne scura

flesh from a fish that we use as food

pesce

meat of an adult sheep

carne di pecora

meat of a deer, eaten as food

carne di cervo

young goat meat known for its tender texture, delicate flavor, and lean profile, used in various cuisines worldwide

chevone

meat that is from a young sheep

agnello

meat from a rabbit, eaten as food

coniglio

a tough part of meat that is hard to eat

cartilagine

the culinary term for squid, commonly prepared and served as a dish

calamari

a type of fish known for its firm texture and mild flavor

mahi-mahi

meat that is finely chopped or ground, typically beef

carne macinata

the meat of a lobster as food

aragosta

any meat that is cut into small pieces, pressed into a container such as cans and then served cold

carne da colazione

the eggs of a female fish or the sperm of a male fish, eaten as food

uova di pesce

the flesh of a young cod

merluzzo giovane

any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish

frutti di mare

the internal organs of an animal such as the liver and kidneys, used as food

frattaglie

thin slices of cooked meat that are eaten cold

affettati

salted meat, especially a duck, that is cooked at a low temperature stored in its own fat

confitto

the meat of a crab that can be eaten

carne di granchio

meat of a young duck, eaten as food

anatra giovane

meat of a bird, eaten as food

pollame

meat of a guinea fowl, eaten as food

faraona

a type of fish called herring which is salted and then smoked

aringa affumicata

the edible meat obtained from horses

carne di cavallo

the meat of the medium-sized game bird, known for its tender texture and rich, gamey flavor

pernice

the tender meat of young bird, typically chickens, that are suitable for frying or cooking

pollo da friggere

having been cleaned, gutted, and prepared for cooking or sale, specifically referring to fish, poultry, or other meat

pulito

the meat of a large fish named tuna that lives in warm waters

tonno

the edible meat of the bivalve mollusk, known for its delicate texture and distinctive oceanic taste

vongola

the edible internal organs of poultry, typically including the liver, heart, gizzard, and neck

frattaglie

the fatty tail end of a roast chicken or turkey

naso del parroco

a chicken or game bird that has been split and flattened for cooking

pollo aperto

a gastropod of warm seas that is edible and contains mother-of-pearl

abalone

a type of shellfish that can be eaten both raw and cooked, some of which contain pearls inside

ostrica