Traditional Italian meat-based recipes including osso buco, saltimbocca, and other savory specialties.
Tender lamb roasted with herbs, garlic, and white wine until succulent and aromatic.
Thinly sliced beef rolled with herbs, cheese, and breadcrumbs, slowly braised in tomato sauce.
Thick-cut T-bone steak seasoned simply with salt and olive oil, grilled over high heat to rare perfection.
Tender beef chuck slow-braised in prestigious Barolo wine with aromatic vegetables and herbs.
Tender bone-in veal cutlet, breaded and fried in butter until golden, served with lemon wedges.
Tender, savory meatballs of ground meat, breadcrumbs, herbs, and cheese, simmered in tomato sauce.
Layers of pasta, rich meat ragù, béchamel sauce, and Parmigiano-Reggiano cheese.
Braised veal shanks with white wine, broth, and aromatic vegetables topped with gremolata.
Wide ribbon pasta served with a rich, slow-cooked wild boar ragù, infused with herbs and red wine.
Tender chicken cutlets in a rich, silky sauce of Marsala wine and mushrooms.
Rustic braised chicken with tomatoes, herbs, and wine in the traditional hunter's style.
Tender chicken cutlets sautéed and served with a bright lemon-caper sauce and butter.
Boneless pork roast stuffed with herbs, garlic, and spices, rolled and slow-roasted until crispy.
Tender veal cutlets layered with prosciutto and sage, sautéed in white wine and butter.
Thinly sliced cold veal topped with a creamy tuna-flavored sauce, served as an elegant antipasto.
