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]
Cutlet (veal unless otherwise specified) usually breaded and fried, though geographic attributions indicate a variety of preparations. See also COSTOLETTA.
Beef marrow, used to enrich stews and gravies, and commonly consumed from the bone of osso buco.
Snipe, a small game bird, which requires barding with fat to make flavorful before grilling.
A platter of piping hot assorted cuts of meat.
Beef stew cooked in red wine.
Guinea fowl or hen, usually roasted or stewed with herbs.
Spleen of cattle, often served as a purée on toasted bread.