Braised Marinated Beef Roast

Pasticciata alla Cagliostro, a hearty dish from the Marche region in Italy.

Marinating and braising is a traditional way of preparing meat in many parts of Europe. In Italy this age old tradition has been revived with the increasing popularity of the slow food movement.

Etruscan-style Rabbit

Coniglio all’Etrusca, tender rabbit meat in a savory sauce of herbs and spices. The original recipe from Tuscany calls for hare. Its mild flavor is similar to veal or chicken and it’s high in protein and low in fat. Slow cooking keeps the meat particularly juicy.

White Beans with Cotechino Sausage

Fagioli con Cotechino, a hearty dish from the Emilia-Romagna region in Northern Italy. Cotechino, also spelled Cotecchino, is a fresh pork sausage. It’s made from lean pork and cooked pork skins, the “cotene”, which gives it its name. It is spiced with cloves, cinnamon and garlic. You find it also in Bollito Misto, that classic Northern Italian dish of mixed boiled meats.

Pollo (Chicken) Tonnato

A Piedmontese Christmas tradition with veal, called Vitello Tonnato, is equally good with chicken. Tonnato from the Italian word ‘tonno’, means ‘made with tuna’.

Quickly prepared with the bonus of advance preparation. Great for summer parties. A crusty bread to mop up the sauce and a glass of wine is all you need.