Fricandó: Different Things in Different Places

In introducing Tuscany's cacciucco Artusi notes that a very similar fish stew is called Brodetto on the Adriatic coast, and then observes that the word Brodetto is used to describe an egg-based Easter soup in Florence: He concludes with the hope that Italians will with time unify their culinary terminology.

This hasn't happened in the century since he published his book, and the stewed meat he calls Fricandó differs considerably from what you will find in Piemonte or the Valle D'Aosta.

• Artusi's Fricandó: A piece of boneless veal rump roast, lardoned with prosciutto and simmered in broth.
• Fricandó Alla Valdostana: Made with cubed beef rump, simmered with wine and herbs.
• Fricandó Alla Piemontese: A stew made with a variety of beef cuts, herbs, and also potaotes and onions