Recipes made in Italy by Italians in Italian. Translated for You with Love


The tail is the rear end of an animal's body made up of bones, muscles, and skin lining. In slaughtered animals the tail belongs, together with offal, to the so-called "fifth quarter". The tails used in gastronomy are that of beef (the famous 'coda alla vaccinara', a typical Lazio preparation) and veal.

The term tail also defines the pulp contained in the shellfish carapaces; this part, in fact, corresponds to the abdomen and, along with the pulp found in the claws, represents the edible part.

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Prosecco risotto

Prosecco risotto