Meat Recipes

Small, round, warm flatbreads from Modena, traditionally split open and filled with 'cunza' (a spread of lardo, rosemary, and garlic) or cured meats.

A rustic savory pie from Reggio Emilia. A thin, lard-enriched crust encasing a rich filling of Swiss chard or spinach, pancetta, scallions, and Parmigiano-Reggiano.

A masterpiece of the Marche region. Giant green Ascolana olives, carefully pitted, stuffed with a rich three-meat filling, breaded, and deep-fried.

The essential Tuscan starter. A robust, deeply savory, and slightly sweet chicken liver paté spread thickly over unsalted Tuscan bread.

Rome's answer to Arancini. Oblong croquettes of tomato and meat risotto, stuffed with mozzarella that strings out like a telephone cord when pulled apart.

Iconic Sicilian street food. Saffron-infused risotto shaped into balls, stuffed with ragù and mozzarella, breaded, and deep-fried until golden and crispy.

The traditional Roman Easter centerpiece. Young spring lamb, deeply marinated in garlic, rosemary, and white wine, slow-roasted with potatoes.

The pride of Venice. Incredibly tender calf's liver sliced thinly and quickly sautéed with a massive amount of sweet, slow-cooked white onions.

Simple, elegant lamb rib chops marinated in garlic and rosemary, quickly pan-seared or grilled until a crust forms while remaining pink and juicy inside.

A magical Northern Italian dish where a pork loin is slowly simmered in milk. The milk curdles into a savory, nutty, golden-brown caramel sauce that is incredibly delicious.

A grand Northern Italian feast. Various cuts of beef, veal, and sausage slowly simmered in an aromatic broth, served with punchy, vibrant sauces like salsa verde.

A beloved Roman offal dish. Honeycomb tripe slow-cooked until meltingly tender in a rich tomato sauce, heavily flavored with wild mint (mentuccia) and Pecorino Romano cheese.