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.
Sweetbreads, from the thymus glands of a calf, usually sautéed or grilled, often chopped up and used in pastas as a filling.
Sicilian braised beef or veal rolls filled with hard-boiled eggs, salami and cheese.
Mutton, grown to a year-and-a-half in age. Because of its somewhat chewy texture, it is usually stewed or roasted.
Beef steak (though the term also applies to veal or pork chop), the best known version being bistecca alla fiorentina, a very thick, well-aged T-bone (lombata) rubbed with olive oil… [Read More]
Ground beef, egg and bread shaped as a cutlet and fried.
Young eel, usually grilled.