Rana

Italians living in the regions of Piedmont, Lombardy, Veneto and Emilia-Romagna are well acquainted with this animal, which is difficult to categorize as either game, meat or fish. Frogs live in any area where water is abundant and in Italy the rice fields of the Po Valley are the perfect place for them. Only the muscular back legs are eaten and these coscette di rane are sold pre-cleaned and ready for cooking.

Frogs’ legs have a very delicate flavour and so they are not well suited for cooking with a lot of herbs and spices. They are wonderful simply dipped in beaten egg and breadcrumbs and then deep-fried or ‘in umido’, casseroled in olive oil, with a little garlic, parsley and tomatoes. In the rice region, they also make wonderful risottos.