Second Course of Meat

ROMAN-STYLE MEAT ROLLS

Easy to make and suitable even for the most demanding guests, these rolls are common – with minor variations – […]

SAUSAGE STEW

A very widespread dish with many variations all over the world. Ours is an original recipe of central Italy, where […]

VEAL CHASSEUR

The term “chasseur or cacciatora” refers to a traditional garlic-based seasoning, with rosemary and vinegar. The cacciatora dishes are spread […]