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]
Fresh blood sausage.
Air-dried filet of beef from Valtellina (Lombardy). As an appetizer it is sliced very thin and served with lemon and olive oil.
Sausage ravioli, typical of the North, usually dressed with butter and Parmigiano Reggiano.
Milanese pork sausage.