× google_ad_height = 15; var pRtS = (location.protocol=='https:'? It's typically sold in the US in "hot" or "sweet" varieties, but in Italy, variations extend to more precise seasoning blends—nutmeg, cinnamon, and cloves in Piacenza; little more than salt in Parma; a rub of fiery chili in Calabria; and so forth. The fillet or tenderloin is a long thin muscle, found on the inside of the … document.write("