“Mixed boil.” A dish of boiled meats and vegetables in broth, often served with a salsa verde of basil, olive oil, garlic and walnuts. Although a homestyle dish, this can… [Read More]
Guanciale
Salt pork from the cheek or jowl, used as a flavoring in soups, stews, pastas and other dishes.
Cervellata
Milanese pork sausage.
Luganega
Slender pork sausage, a specialty of Lombardy.
Arista
Boneless pork roast, traditionally roasted on a spit with rosemary, thyme, and garlic.
Fesa
Cut of meat from the thigh or rump.
Ossobuco
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]
Bombixeddas
Sardinian meatballs, usually made with lamb.
Gulasch di manzo
Alto Adige goulash of stewed meat and peppers.
Cima
Breast of meat, when stuffed it is called cima ripiena.
