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]
Chop; cutlet; rib.
“Medallion,” as in a thick cut of meat or fish.
“Silk stockings,” a Piedmontese dish of pig’s feet in batter, fried in butter.
Larded cuts of veal braised in Marsala wine.
Istrian pork and sauerkraut dish.
Pork turf or rind.
“Mexicans,” a Milanese dish of veal bundles filled with sausage and eggs, sautéed in butter and flavored with Marsala.
Woodcock, a small game bird, usually roasted or grilled.