Lombo, Lombata, Lombatina, Lonza

These are the terms used to describe loin of beef, the tender and succulent cut of meat taken from the area around the lower part of the rib cage. Pork sirloin is called lombo di maiale, while in central Italy lombatina is the name given to describe costoletta or veal sirloin. One of the best ways of cooking loin is to grill it or to bind it with string and roast it for a short time in the oven like beef (allow 30 minutes per kilo/2¼ lb). Lonza in certain parts of Southern Italy is called the capocollo or coppa.