Meats
Below are our 8 articles in the 'meats' category:
Butchering calves for the pleasure of diners is never going to be easy to stomach for some people. Such sensibilities should always be taken into account when preparing a menu. However, veal ...
Nothing encapsulates the quality of Italian beef cattle like the Fiorentina. Taking its name from the city of Florence, this cut is the English or American equivalent of a T-bone and such is its ...
Chicken is such a bland meat that it is ideal for allowing additional ingredients to sing in the casserole or skillet. This approach is mirrored in the many and varied approaches taken to cooking ...
The art of 'salting', 'smoking' or 'air drying' meat in order to preserve it for months was the practical reason behind the birth of one of Italy's most recognisable culinary symbols, salami. The ...
The Lazio region of southern Italy, which boasts the capital of Rome at its heart, likes to portray itself as the spiritual home of the country's expertise with lamb. As a result the osterias ...
The Florentines like tripe. The evidence is there for anyone who cares to take a stroll through the city's central market where sheets of the stuff hang off the stalls of vendors enjoying a brisk ...
The humble pig is responsible for many of Italy's most famous exports. Take, for example, the many salamis hanging from the ceilings of delicatessens the world over, or the sweet tasting pancetta ...
Boar have been roaming the forests of Europe for thousands of years, and have provided a ready source of meat for princes and paupers alike. They may not be the prettiest creatures to encounter ...
