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Spezzatino is an Italian stew made from low-grade cuts of veal, beef, lamb or pork. [1] [2] There are many regional variants; for example, in Tuscany is prepared a famous variant made with beef, carrots, celery and onions, [1] in Umbria spezzatini di montone [3] and roe are traditional, [1] and in Nuoro spezzatino di cinghiale, [1] whereas in Friuli-Venezia Giulia spezzatino is served with ...
Vitello tonnato is a Piedmontese dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. [ 1 ] [ 2 ] It is served chilled or at room temperature, [ 3 ] generally in the summertime, as the main course of an Italian meal or as "an exceedingly elegant antipasto for an elaborate dinner". [ 3 ]
This is a list of veal dishes, which use or may use veal as a primary ingredient. Veal is the meat of young calves, in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves. [1] Generally, veal is more expensive than beef from older cattle.
Spaghetti alla carbonara Tiramisu is an Italian dessert. This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek and ancient Roman cuisines.
These 45 Italian-inspired pasta recipes go way beyond just spaghetti and meatballs, featuring all your favorite noodles and sauces, like gnocchi and orzo.
1. In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
Frìtoła (frittella or frittola in Italian) Pinza (or pinsa): an Epiphany cake based on cornmeal and mixed dried fruits (usually figs and raisins) and nuts; Zaeti (or zaleti): cornmeal biscotti with raisins
Veal Milanese with a side of risotto alla milanese. Veal Milanese (Italian: cotoletta alla milanese, Italian: [kotoˈletta alla milaˈneːze,-eːse]; Milanese: co(s)toletta a la milanesa, Lombard: [ku(s)tuˈlɛta a la milaˈneːza]; from French côtelette) [1] is a popular variety of cotoletta (veal cutlet preparation) from the city of Milan, Italy.