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the art and science of italian cooking®
l'arte e la scienza della cucina italiana
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You are here: Home / Archives for Meat

Filetto

Tenderloin, filet mignon.

Filed Under: Uncategorized Tagged With: Cuts, F, Meat, Terminology

Pancetta

The section taken from the fat belly or cheek of a pig, consisting of alternating layers of fat and lean tissue. It can be rolled, aged, salted or smoked.

Filed Under: Uncategorized Tagged With: Cuts, Meat, P, Terminology

Bue

Beef.

Filed Under: Uncategorized Tagged With: B, Meat, Terminology

Lardo

Lard.

Filed Under: Uncategorized Tagged With: Ingredients, L, Meat, Preservation, Recipes, Techiques, Typical

Controfiletto

Sirloin steak.

Filed Under: Uncategorized Tagged With: C, Cuts, Meat, Terminology

Masaro alla Valesana

Venetian dish of wild duck marinated in vinegar, thyme and tarragon, barded with bacon, baked, cut into pieces and sautéed with butter, wine, anchovies, onions and capers.

Filed Under: Uncategorized Tagged With: Animals, M, Meat, Recipes, Regional, Typical, Veneto, Wild

Asino, Asina

Donkey; jackass.

Filed Under: Uncategorized Tagged With: A, Meat, Specialties, Specialty

Fracosta di bue

Rib of beef.

Filed Under: Uncategorized Tagged With: F, Meat, Terminology

Piccata

Slices of boneless veal, sautéed in butter with parsley and lemon.

Filed Under: Uncategorized Tagged With: Meat, P, Recipes, Terminology, Typical

Cansonsei

Sausage ravioli, typical of the North, usually dressed with butter and Parmigiano Reggiano.

Filed Under: Uncategorized Tagged With: C, Delicatessen, Meat, Salumi

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Pasta on Sunday is a tradition enjoyed by Italians around the world. In order to preserve this unifying and magical tradition, The Garrubbo Guide® is proud to publish our weekly feature Sunday Pasta®. In addition to the authentic pasta recipe, we provide historical background and our accompanying wine recommendation. Buon Appetito!
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