Tag Archives: Meat

Salumi (Italian Cured Meats)

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 »

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Cotoletta

Cutlet (veal unless otherwise specified) usually breaded and fried, though geographic attributions indicate a variety of preparations. See also... Read More »

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Midollo

Beef marrow, used to enrich stews and gravies, and commonly consumed from the bone of osso... Read More »

Beccaccino

Snipe, a small game bird, which requires barding with fat to make flavorful before... Read More »

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Gran bollito misto piemontese

A platter of piping hot assorted cuts of... Read More »

Carbonade

Beef stew cooked in red... Read More »

Lombata

... Read More »

Bamborino

Beef... Read More »

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Faraona

Guinea fowl or hen, usually roasted or stewed with... Read More »

Milza

Spleen of cattle, often served as a purée on toasted... Read More »