Meat Recipes

A hearty, rustic, one-pan meal of sweet Italian sausages cooked with cannellini beans, tomatoes, and sage. Perfect for cold evenings.

Thinly sliced beef or veal rolled around a savory filling of prosciutto, cheese, and herbs, seared and simmered until tender.

The ultimate Roman 'quinto quarto' (offal) dish. Oxtail slowly stewed for hours in tomatoes, celery, and white wine until the meat melts off the bone.

The crown jewel of Piedmontese cuisine. A large cut of beef marinated and slowly braised in a whole bottle of noble Barolo wine until it falls apart.

A delicate, aromatic rabbit stew from the Italian Riviera, flavored with pine nuts, Taggiasca olives, white wine, and fresh thyme.

A deeply savory, intense Tuscan stew made from wild boar braised slowly in red wine, tomatoes, juniper berries, and herbs.

A show-stopping roast. Pork belly wrapped around pork loin, heavily seasoned with garlic, fennel, and rosemary, slow-roasted until the meat is melting and the skin is crackling like glass.

The king of Italian steaks. A massive, thick-cut, bone-in porterhouse or T-bone from Chianina beef, grilled rare over wood coals and seasoned simply.

Southern Italian comfort food: thin slices of beef stuffed with garlic, parsley, cheese, and sometimes pine nuts, rolled up and braised slowly in Sunday tomato sauce.

Thin escalopes of veal topped with prosciutto and fresh sage, pan-fried quickly in butter and white wine. Literally translates to 'jumps in the mouth'.

Tender, slow-braised veal shanks cooked with white wine, broth, and vegetables, traditionally finished with a bright, zesty gremolata.

Soft, tender Italian meatballs simmered slowly in a rich tomato sauce. Eaten as a main course with bread, NOT with spaghetti.