Meats...
Below are our articles on the subject of Meats. If you can't see what you are looking for our other categories are displayed on the left under 'Our Quick Links'...
How Italians Cook With Offal
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...
Italian Beef Dishes
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...
Italian Chicken Dishes
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...
Italian Cured Meats and Sausages
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...
Lamb in Italian Cooking
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....
Pork in Italian Cuisine
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,...
Veal and Its Use in Italian Cooking
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...
Wild Boar and Other Meats Used in Italian Cuisine
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...
