Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.
Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream.
This tripe salad uses the purest of ingredients–fresh tomatoes, onions, basil and a good quality olive oil.
These two delicious sauces can be used at home to dress up leftover meats.
Cima means summit—perhaps a reference to this Genoese classic's monolithic form, or maybe because it's considered a gastronomic peak.
With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.