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]
Beef stew cooked in red wine.
Guinea fowl or hen, usually roasted or stewed with herbs.
Spleen of cattle, often served as a purée on toasted bread.
Fresh blood sausage.
Very lavish Piedmontese bollito misto.
Horsemeat, also carne equina. Sold exclusively by designated butchers in Italy, the meat is most often stewed or braised.
Cured pork tenderloin.