Another Campanian dish is the so-called Russian salad, also known as Olivier salad, which is based on similar dishes from France. It is made of potatoes in mayonnaise garnished with shrimp and vegetables in vinegar. Another French-derived dish is "gattò" or "gâteau di patate" (an oven-baked pie made of boiled potatoes). As with the Russian salad, Campania is home to popular seafood-based dishes, such as "insalata di mare" (seafood salad), "zuppa di polpo" (octopus soup), and "zuppa di cozze" (mussel soup). Other regional seafood dishes include "frittelle di mare" (fritters with seaweed), made with edible poseidonia algae, "triglie al cartoccio" (red mullet in the bag), and "alici marinate" (fresh anchovies in olive oil). The island of Ischia is known for its fish dishes, as well as for cooked rabbit. Campania is also home to the lemons of Sorrento. Rapini (or Broccoli rabe), known locally as friarielli, are often used in regional cooking. Campania also produces many nuts, especially in the area of Avellino, Salerno and Benevento. Hazelnut production is especially relevant in the province of Avellino – in Spanish, in Portuguese and in Occitan the hazelnut is respectively called avellana, avelã and avelano, after the city of Avella. That is also the case of ancient Italian avellana, which is however not in use anymore.
