"Cordon bleu (dish) A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. ""Veal"" or ""pork cordon bleu"" is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. For ""chicken cordon bleu"" chicken breast is used instead of veal. ""Ham cordon bleu"" is ham stuffed with mushrooms and cheese. The French term ""cordon bleu"" is translated as ""blue ribbon"". According to Larousse Gastronomique cordon bleu ""was originally a"
"Ossobuco Ossobuco or osso buco (; ) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with ""gremolata"" and traditionally served with either ""risotto alla milanese"" or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish. There are two types of ""ossobuco"": a modern version that has tomatoes and the original version which does not. The older version, ""ossobuco in bianco"", is flavoured with cinnamon, bay leaf and ""gremolata"". The modern and more"
"also eaten with polenta or mashed potatoes. South of the Po River, it is sometimes served with pasta. Ossobuco Ossobuco or osso buco (; ) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with ""gremolata"" and traditionally served with either ""risotto alla milanese"" or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish. There are two types of ""ossobuco"": a modern version that has tomatoes and the original version which does not."
"from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal. The shank is then cross-cut into sections about 3 cm thick. Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard. The braising liquid is usually a combination of white wine and meat broth flavored with vegetables. ""Risotto alla milanese"" is the traditional accompaniment to ""ossobuco in bianco"", making for a one-dish meal. ""Ossobuco"" (especially the tomato-based version, prepared south of the Po River) is"
"include spicy salami, a variety of locally produced cheeses, dishes using lamb or goat, pasta dishes with hearty sauces, and vegetables that grow in the region. In addition to bruschetta, a typical antipasto will consist of any of several meat dishes, such as the sausages capocollo, the fennel-seasoned salsiccie al finocchio, soppressata, ventricina, frascateglie or sanguinaccio. In addition to these sausages, a variety of ham is available, such as smoked prosciutto. Frequently, the sausages are enjoyed with polenta. Main dishes of the region include: Common second dishes (often meat and vegetable dishes) are: Typical vegetable dishes may include: Fish dishes"
"Louisiana. Braciolone Braciolone is an Italian roulade meat dish consisting of braised beef, veal or pork that is filled with cheese, salami, hard-boiled eggs and breadcrumbs and then rolled. It is typically served topped with a tomato-based sauce. Various additional ingredients can be used, such as garlic, parsley, walnuts and pork lard, among others. The hard-boiled eggs are sometimes placed in the center of the roll, which provides a ""bull's-eye"" appearance when the dish is sliced. It has been described as a large-sized braciola-style dish. Braciolone is also a dish in Sicilian cuisine and the cuisine of the U.S. state"
"Braciolone Braciolone is an Italian roulade meat dish consisting of braised beef, veal or pork that is filled with cheese, salami, hard-boiled eggs and breadcrumbs and then rolled. It is typically served topped with a tomato-based sauce. Various additional ingredients can be used, such as garlic, parsley, walnuts and pork lard, among others. The hard-boiled eggs are sometimes placed in the center of the roll, which provides a ""bull's-eye"" appearance when the dish is sliced. It has been described as a large-sized braciola-style dish. Braciolone is also a dish in Sicilian cuisine and the cuisine of the U.S. state of"
"Carpaccio Carpaccio ( or ; ) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper. The dish, based on"
"Orecchiette Orecchiette (; singular ; ) are a pasta that is popular in Southern Italy. They are typically served with a meat such as pork, capers and a crisp white wine. They are a variety of pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. In the vernacular of Taranto they called , or . A slightly flatter version is called ""cencioni"", while in the vernacular of Bari (""dragged"") are more similar to ""cavatelli"", without the typical round and concave shape. The traditional dish from Apulia is ""orecchiette alle"
"in recent years. The most famous dish of Molise is ""cavatelli"", a long shaped, handmade ""maccheroni""-type pasta made of flour, semolina, and water, often served with meat sauce, broccoli, or mushrooms. Pizzelle cookies are a common dessert, especially around Christmas. The cuisine of Basilicata is mostly based on inexpensive ingredients and deeply anchored in rural traditions. Pork is an integral part of the regional cuisine, often made into sausages or roasted on a spit. Famous dry sausages from the region are lucanica and soppressata. Wild boar, mutton, and lamb are also popular. Pasta sauces are generally based on meats or"
"Arrosticini Arrosticini are a class of traditional Abruzzese cuisine from the Italian region of Abruzzo. Arrosticini (""rustelle"" or ""arrustelle"" in the local dialects; also known as spiedini or ""spidducci"") are typically made from castrated sheep's meat (mutton), or lamb, cut in chunks and pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called ""canala"" as it resembles a gutter. There are two main kinds of arrosticini: those made industrially, consisting of cubical chunks of meat with a side of 1 cm (1/2.5 inches) on skewers with a maximum length of 10 cm (4 inches);"
"Oxtail Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of a steer. An oxtail typically weighs 2 to 4 lbs. (1–1.8 kg) and is skinned and cut into short lengths for sale. Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker. Oxtail is the main ingredient of the Italian dish ""coda alla vaccinara"" (a classic"
"from the city, historically called Saccisica. Specialties based on horse meat constitute the main courses and best attractions of several typical restaurants in the zone. They are also served among other regional delicacies at the food stands of many local festivals, related to civil and religious anniversaries. Most notable is the ""Festa del Cavallo"", held annually in the small town of Legnaro and totally dedicated to horses, included their consumption for food. Some traditional dishes are: In southern Italy, horse meat is commonly eaten everywhere - especially in the region of Apulia, where it is considered a delicacy. It is"
"the Pistoians use calf's blood, and cheese. Biroldo Biroldo is a very dark, brownish-red, soft-textured Tuscan blood sausage about 4 inches (10 cm) wide, with lighter-coloured chunks of meat and fat in it. It was traditionally made from parts of the pig, offal such as heart, lungs and tongue, that wouldn't be used for other sausages. Because offal was used, the sausage would start being made right away as soon as the pig was slaughtered so that the taste of the offal would be at its freshest. The offal is boiled for a few hours, then chopped up, seasoned and"
"or fish), and two of each of an appetizer (e.g., frittata), a dessert, a soup, or salad. The meat dish is usually made using a pan-grilled method: grilling the meat on both sides in a little olive oil, then adding the sauce composed of chopped vegetables (such as mushrooms, potatoes, zucchini, onions, garlic, parsley, and celery, which are steam sauteed in a separate pan), then adding either 35% cream or tomato paste. The sauce was always added to the meat pan, so in the process deglazing it. The pasta/rice dish was made with a similar sauce, but the pasta/rice added"
"the Vesuvio Restaurant, which operated at 15 E. Wacker Drive, Chicago, in the 1930s. Chicken Vesuvio Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. The dish is often garnished with a few green peas for color, although some more modern variations may omit some of these. In Chicago, one also often finds the technique applied to other foods, like ""steak Vesuvio"", ""pork chops Vesuvio"", or even just ""Vesuvio potatoes"". The origins"
"thin slices and eaten raw as part of antipasti or simply as a component of a sandwich; the ""stesa"" is often used chopped as an ingredient in many recipes, or cut in thick strips, that are usually eaten grilled. There is also a version of ""arrotolata"", to which capicola is added in the center of the roll (""pancetta coppata""). The rolled type is typical of northern Italy, while the flattened type is typical of central and southern Italy. Pancetta Pancetta () is an Italian bacon made of pork belly meat, that is salt cured and spiced with black pepper, and"
"to be prepared with a boneless cutlet and lemon juice often replaces butter as a final garnish. One popular variation called the ""oreggia d'elefant"", ""orecchio d'elefante"" (""the elephant ear"") uses a thinner but larger cut of boneless meat. In Milan, the dish dates to at least 1134, where it is mentioned at a banquet for the canon of Milan's St. Ambrogio Cathedral. Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which were breaded and fried. The dish resembles the Austrian dish, Wiener Schnitzel, which originated in Austria around the"
"is also eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping. Saltimbocca is an Italian veal dish, where escalopes of veal are topped with a sage leaf before being wrapped in prosciutto and then pan-fried. Prosciutto is often served in sandwiches and panini, sometimes in a variation on the Caprese"
"use of fresh vegetables such as eggplant, peppers, and tomatoes, and fish such as tuna, sea bream, sea bass, cuttlefish, and swordfish. In Trapani in the extreme western corner of the island, North African influences are clear in the use of couscous. The starters (called ""antipasti"") are an important aspect of Sicilian cuisine. Common Sicilian starters include caponata and gatò di patate (a kind of potato and cheese pie). Maccu is a Sicilian soup and foodstuff prepared with fava beans as a primary ingredient. It is a peasant food and staple food that dates back to ancient history. ""Maccu di"
"meat and cheese filled ravioli served in chicken broth. It is often followed by ""salama da sugo"", a very big, cured sausage made from a selection of pork meats and spices kneaded with red wine. Seafood is also an important part of the local tradition, that boast rich fisheries in the Po delta lagoons and Adriatic sea. Pasta with clams and grilled or stewed eel dishes are especially well-known. Popular food items include also ""zia"" garlic salami and the traditional ""coppia"" bread, protected by the IGP (Protected Geographical Status) label. Not unusual is the typical kosher salami made of goose"
"shapes, a tomato sauce, small beef and pork meatballs and halved hard-boiled eggs. The pasta is then topped with ""mozzarella"" or similar cheese and then baked in the oven to make the dish have its trademark crispy texture. Fresh fish and seafood are often eaten raw. Octopus, sea urchins and mussels feature heavily. Perhaps Bari's most famous dish is the oven-baked ""patate, riso e cozze"" (potatoes with rice and mussels). Bari and the whole Apulian region have a range of wines, including Primitivo, Castel del Monte, and Muscat, notably Moscato di Trani. The dialect of Bari belongs to the upper-southern"
"sweet, lightly sparkling, Moscato d'Asti. The region is also famous for its Vermouth and Ratafia production. Castelmagno is a prized cheese of the region. Piedmont is also famous for the quality of its Carrù beef (particularly ""bue grasso"", ""fat ox""), hence the tradition of eating raw meat seasoned with garlic oil, lemon, and salt; carpaccio; Brasato al vino, wine stew made from marinated beef; and boiled beef served with various sauces. The food most typical of the Piedmont tradition are the traditional ""agnolotti"" (pasta folded over with roast beef and vegetable stuffing), ""panissa"" (a typical dish of Vercelli, a kind"
"Chicken Vesuvio Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. The dish is often garnished with a few green peas for color, although some more modern variations may omit some of these. In Chicago, one also often finds the technique applied to other foods, like ""steak Vesuvio"", ""pork chops Vesuvio"", or even just ""Vesuvio potatoes"". The origins of the dish are unknown, but some suggest it might have been popularized by"
"Pancetta Pancetta () is an Italian bacon made of pork belly meat, that is salt cured and spiced with black pepper, and sometimes other spices. Pancetta in Italy is typically cooked to add depth to soups and pastas. For cooking, it is often cut into cubes (""cubetti di pancetta""). In Italy, pancetta is commonly served as a cold cut, sliced thin and eaten raw. It can also be used in carbonara pasta (although guanciale is generally regarded as more traditional). The two basic types of pancetta are the ""arrotolata"" (rolled) and ""stesa"" (flat). The ""arrotolata"", salted, is mainly cut in"
"Capocollo Capocollo (), coppa (), or capicola is a traditional Italian and Corsican pork cold cut (""salume"") made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes. However, it is not brined as ham typically is. This cut is typically called ""capocollo"" or ""coppa"" in much of Italy and Corsica. This name is a compound"
"Bucatini Bucatini , also known as perciatelli , is a thick spaghetti-like pasta with a hole running through the center. The name comes from , meaning ""hole"", while ""bucato"" or its Neapolitan variant ""perciato"" means ""pierced"". Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines. One of the most"
"Tête de veau Tête de veau (French 'calf's head') or testina di vitello (Italian) is a dish consisting of a calf's head, commonly found in French, Belgian, German, Swiss, and Italian cuisine. In Italy, it is a traditional Christmas food. Tête de veau may be served whole or boned. When boned, it is rolled and held together with string. It is usually poached, but it may also be roasted. It may be served hot or cold, often with a vinaigrette or ravigote sauce. Cold, it may be served in slices. A well-known dish in Belgium is ""tête de veau en"
"common sauces to serve with bucatini is the classic Amatriciana sauce. It is traditionally made with guanciale, a type of cured meat taken from the pork jowl. Similarly, ziti are long hollow rods which are also smooth in texture and have square-cut edges; ""cut ziti"" are ziti cut into shorter tubes. There is also zitoni , which is a wider version of ziti. Standard pasta machines will roll out sheets of flat pasta which are then cut into ribbons to make flat, ribbon-style pasta like fettuccine, tagliatelle, or pappardelle. Bucatini, on the other hand, has to be extruded rather than"
"""Bistecca alla fiorentina"", or 'beefsteak Florentine style', consists of a T-bone traditionally sourced from either the Chianina or Maremmana breeds of cattle. A favorite of Tuscan cuisine, the steak is grilled over a wood or charcoal fire, seasoned with salt, sometimes with black pepper, and olive oil, applied immediately after the meat is retired from the heat. Thickly cut and very large, ""Bistecca"" are often shared between two or more persons, and traditionally served very rare, sometimes garnished with lemon wedges, if not accompanied by red wine, and accompanied by Tuscan beans as a side dish. The same cut of"
"not popular (3.2% of Iceland’s meat production in 2015), although this has more to do with culinary tradition and the popularity of equestrianism than any religious vestiges. Horse meat is especially popular in Lombardia, Veneto, Friuli-Venezia Giulia, Trentino-Alto Adige/Südtirol, Parma, Apulia, and the islands of Sardinia and Sicily. Horse meat is used in a variety of recipes: as a stew called ""pastissada"" (typical of Verona), served as steaks, as ""carpaccio"", or made into ""bresaola"". Thin strips of horse meat called ""sfilacci"" are popular. Horse fat is used in recipes such as """". Horse meat sausages and salamis are traditional in"
"cuts with bones, skirt steak, ossobucco, bacon, cabbage, sweet corn, rape, onions, celery, carrot, sweet potato, squash and potatoes. All these ingredients cut in big pieces are cooked and served, with the broth are made different soups containing small noodles, rice or any cereal of predilection. It is usual that each commensal make their puree on his dish with all the cooked vegetables that have been served, aligning it with oil if desired, and also to take off the caracu (bone marrow) from the ossobucco bone and spread it over pieced bread. Moustards of the brand Savora and also La"
"include red mullet soup, and spaghetti with cuttlefish. Trout from the Biferno river is notable for its flavor, and is cooked with a simple but tasty sauce of aromatic herbs. Zuppa di pesce, a fish stew, is a specialty of Termoli. The cheeses produced in Molise are not very different from those produced in Abruzzo. The more common ones are Burrino and Manteca, soft, buttery cow's-milk cheeses; Pecorino, sheep's-milk cheese, served young and soft or aged and hard, called also ""Maciuocco"" in Molise; Scamorza, bland cow's-milk cheese, often served grilled; and Caciocavallo, sheep's-milk cheese. Sweets and desserts have an ancient"