This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness."
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
These two delicious sauces can be used at home to dress up leftover meats.
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.
Lasagna is the most famous and savory of all Italian baked dishes.
This recipe, from Harry's Bar in Venice, is the definitive version of fegato alla veneziana, the traditional dish of calf's liver and onions.
This earthy, intensely savory recipe came to us from Natale Rusconi, a longtime rival of Harry's Bar heir Arrigo Cipriani.
For this recipe, it is best to cook the meat and tomatoes seperately so that the fat from the meat does not get into the sauce.
This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta.
The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother.
The inclusion of pancetta is proof of this recipe's Italian roots.