Meats
Italian meat cookery covering beef, lamb, pork, and specialty preparations. Articles include regional dishes, cured meats, offal recipes, and game cooking.
How Italians Cook with Offal
Italians have been cooking tripe and other offal for centuries, turning tough cuts into tender, flavourful dishes that pair perfectly with wine.
Italian Beef Dishes
The Fiorentina is a massive T-bone steak from Tuscany that'll shock you with its size, and here's how to cook it properly at home.
Italian Chicken Dishes
How Italian regions use simple ingredients like mushrooms, lemons and wine to transform chicken into memorable dishes.
Italian Cured Meats and Sausages
Italian cured meats range from silky prosciutto to spiced salami, each shaped by regional herbs, smoking techniques and centuries of preservation tradition.
Lamb in Italian Cooking
How young lamb becomes the star of Roman cooking, from spring markets to traditional abbacchio recipes.
Pork in Italian Cuisine
How Italian cooks turn pork into some of the world's most celebrated dishes, from whole roasted pigs to braised loin.
Veal and Its Use in Italian Cooking
Veal is central to Italian cooking, especially breaded cutlets from Milan that are pounded thin, breaded and fried until golden.
Wild Boar and Other Meats Used in Italian Cuisine
Wild boar, oxtail, and goat are traditional Italian meats that work best braised in wine with vegetables for authentic countryside cooking.