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]
Young eel, usually grilled.
Very popular pork sausage originally created in Basilicata.
A lavish dish of Sardinia in which a whole sheep is stuffed with a suckling pig and roasted over a pit of hot stones.
Lombardian term for a noisette of veal cut 1 1/2 inch think.
“Mixed boil.” A dish of boiled meats and vegetables in broth, often served with a salsa verde of basil, olive oil, garlic and walnuts. Although a homestyle dish, this can… [Read More]
Salt pork from the cheek or jowl, used as a flavoring in soups, stews, pastas and other dishes.
Milanese pork sausage.
Slender pork sausage, a specialty of Lombardy.