A Book of Mediterranean Food

(ff) #1

  • These are found in great plenty at Ancona and
    other parts of the Adriatic, where they go by the
    name of Bollani, as we are informed by Keysler.
    † Since I wrote the above letter, I have eaten
    several times of this fish, which is as white as
    the finest veal, and extremely delicate. The
    emperor associates with the tunny fish and is
    always taken in their company.

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