Meat

Cotoletta alla Bolognese | Italian Veal Cutlet Recipe
Cotoletta alla Bolognese | Italian Veal Cutlet Recipe
This fried cutlet dish was likely the ancestor of the classic chicken parm. If veal isn’t your thing, you can easily substitute with beef, pork or chicken! Read more...
Sardinian Stuffed Chicken Recipe
Sardinian Stuffed Chicken Recipe
Watch the Pasta Grammar Video Sardinian Stuffed Chicken Recipe For this recipe, you will need: 1 white onion 2 tablespoons olive oil 3 ½ ounces (100 grams) chicken giblets Salt... Read more...
Involtini di Mortadella | Italian Stuffed Mortadella Recipe
Involtini di Mortadella | Italian Stuffed Mortadella Recipe
Watch the Pasta Grammar Video Involtini di Mortadella Recipe For this recipe, you will need: 1 ½ ounces (40 grams) fresh breadcrumbs ⅛ cup (30 milliliters) whole milk 2 tablespoons... Read more...
Olive all’Ascolana | Italian Stuffed Olive Recipe
Olive all’Ascolana | Italian Stuffed Olive Recipe
Watch the Pasta Grammar Video Olive all’Ascolana Recipe For this recipe, you will need: 3 tablespoons extra virgin olive oil ⅓ large carrot, diced ½ stalk celery, diced ¼ white... Read more...
Risu D’Azata | Italian Stuffed Rice Casserole Recipe
Risu D’Azata | Italian Stuffed Rice Casserole Recipe
Watch the Pasta Grammar Video Risu d’Azata Recipe For this recipe, you will need: 5 tablespoons extra virgin olive oil ⅓ large carrot, diced ½ stalk celery, diced ¼ white... Read more...
Braciola | Authentic Italian Braciole Recipe
Braciola | Authentic Italian Braciole Recipe
Braciole are thin cuts of meat—usually pork, veal or beef—wrapped around bread, raisins, pine nuts and cheese before being cooked in tomato sauce. Read more...
Arancini Recipe | How to Make Authentic Sicilian Arancini
Arancini Recipe | How to Make Authentic Sicilian Arancini
Arancini come in many varieties. This recipe is for the most classic preparation, with a hearty ragù surrounded by a fried ball of saffron-flavored rice. Read more...
Crostino Toscano | Authentic Italian Liver Bruschetta Recipe
Crostino Toscano | Authentic Italian Liver Bruschetta Recipe
This pâté pairs a strong-flavored chicken liver with an equally strong sauce to balance the flavor. Read more...
Fettuccine con le Rigaglie di Pollo | Authentic Italian Chicken Giblet Pasta Recipe
Fettuccine con le Rigaglie di Pollo | Authentic Italian Chicken Giblet Pasta Recipe
This Italian recipe developed out of necessity: good meat wasn’t always readily available, so peasants invented this ragù made from “unwanted” chicken giblets. Read more...
Tripe & Tomato Sauce | Authentic Italian “Trippa” Recipe
Tripe & Tomato Sauce | Authentic Italian “Trippa” Recipe
This Calabrian recipe cooks tripe in a spicy, flavorful tomato sauce. The tripe soaks up flavor like no other meat can and makes it perfect for a stew. Read more...
Scaloppina, Panna e Funghi | Cream and Mushroom Scaloppina Recipe
Scaloppina, Panna e Funghi | Cream and Mushroom Scaloppina Recipe
These thin, beef steaks are breaded and braised in a mushroom and wine sauce. Add a dollop of panna da cucina if you like it creamy! Read more...
Gnocchi, Fried Raviolo & Mortadella | Three Medieval Italian Recipes Fit for a King
Gnocchi, Fried Raviolo & Mortadella | Three Medieval Italian Recipes Fit for a King
In order to learn more about Italy’s culinary history, we turned to food historian Luca Cesari for the following recipes. And trust us, they are worth trying. Read more...