“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]
Salt pork from the cheek or jowl, used as a flavoring in soups, stews, pastas and other dishes.
Milanese pork sausage.
Slender pork sausage, a specialty of Lombardy.
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.