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 meats, including pork, beef, goat,... Read More »
Cutlet (veal unless otherwise specified) usually breaded and fried, though geographic attributions indicate a variety of preparations. See also... Read More »
Beef marrow, used to enrich stews and gravies, and commonly consumed from the bone of osso... Read More »
Snipe, a small game bird, which requires barding with fat to make flavorful before... Read More »
A platter of piping hot assorted cuts of... Read More »
Beef stew cooked in red... Read More »
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Beef... Read More »
Guinea fowl or hen, usually roasted or stewed with... Read More »
Spleen of cattle, often served as a purée on toasted... Read More »
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