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]
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.
Small snails, cooked in garlic or tomato sauce.
Offal, innards like liver, kidneys, sweetbreads, and heart.
Rooster, castrated to heighten flavor of meat, whose age determines that it be boiled or braised or stewed, though it is sometimes cooked on a spit.
Suckling pig or unweaned calf, best spit-roasted and basted with garlic and rosemary.
Chop; cutlet; rib.