Musso or mussu and carcagnolo (literally muzzle and heel) are calf body parts, meat taken from the muzzle, the ears and the feet of the animal. They can be served, once boiled, with olive oil and lemon or salad by adding chopped vegetables. The salad has to be eaten cold and also contains another traditional ingredient, the “masciddaru”, i.e. the jaw of the calf. It is often eaten in the street but is also served on domestic tables as side dish. As a home recipe you can add red onions, green celery, carrots, olive oil and lemon obtaining a very colourful salad.