VEAL CHASSEUR
The term “chasseur or cacciatora” refers to a traditional garlic-based seasoning, with rosemary and vinegar. The cacciatora dishes are spread […]
Second Course of Meat
PIZZA MAKERS BEEF SLICES
The pizza makers beef slices is a very simple second dish, enjoyed by everyone, but literally irresistible for those who […]
DUMPLING GRANDMA’S MEATBALLS
Initially meatballs were a dish for the recovery of meat leftovers from the day before. All the bits were collected, […]
ROMAN-STYLE MEAT ROLLS
Easy to make and suitable even for the most demanding guests, these rolls are common – with minor variations – […]
PEPPERS STUFFED WITH MEAT
An easy and highly effective second course, stuffed peppers are common in the culinary tradition. You can use the most […]
PORK LOIN WITH ORANGE
Good meat main course of great impact. A piece of pork that is not too lean will result in a […]
ROAST VEAL CASSEROLE WITH WHITE WINE
A second course of meat that is a classic Italian dish, widely spread in all regions. The best meat is […]
SAUSAGE STEW
A very widespread dish with many variations all over the world. Ours is an original recipe of central Italy, where […]