Cured meats have long been a staple in La Cucina Italiana. Historically, there was a need to develop methods of preserving the meat of freshly slaughtered animals. First and foremost, all… [Read More]
Venetian dish of wild duck marinated in vinegar, thyme and tarragon, barded with bacon, baked, cut into pieces and sautéed with butter, wine, anchovies, onions and capers.
Rib of beef.
Slices of boneless veal, sautéed in butter with parsley and lemon.
Sausage ravioli, typical of the North, usually dressed with butter and Parmigiano Reggiano.
Cured meat from Arnad. Lardo is the layer of fat directly under a pig’s skin.
Rib steak of beef or veal, also called tagliata.
Umbrian pork sausage with orange rind, pine nuts and raisins.