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]
Boneless pork roast, traditionally roasted on a spit with rosemary, thyme, and garlic.
Cut of meat from the thigh or rump.
Braised veal shanks. The meat is first browned, then cooked with vegetables and aromatic herbs until it is extremely tender and falls off the bones. The marrow is the most… [Read More]
Sardinian meatballs, usually made with lamb.
Alto Adige goulash of stewed meat and peppers.
Breast of meat, when stuffed it is called cima ripiena.
Pork; maialino da latte
Liver; figa’ garbo e dolce, liver breaded and fried, with a touch of vinegar and sugar; figa’ col radeselo, liver cut up, wrapped in sage leaves, and fried in butter… [Read More]