Braised Artichokes and Potatoes
A rustic combination where potatoes and artichokes are cooked together until meltingly tender.
Braised Artichokes and Leeks
Sweet leeks and tender artichokes braised together. A delicate and sophisticated vegetable side dish.
Honeycomb Tripe with Beans
A variation of the classic tripe stew with the addition of creamy cranberry or cannellini beans.
Honeycomb Tripe with Parmesan Cheese
Succulent honeycomb tripe slow-cooked with white wine, tomatoes, and herbs, finished with a generous swirl of Parmesan.
Oxtail, Vaccinara Style (Coda alla Vaccinara)
The legendary Roman stew. Oxtail slow-cooked with celery, wine, and tomatoes until falling off the bone.
Poached Brains with Olive Oil and Lemon Juice
A lighter way to serve brains. Simply poached and dressed warm with high-quality olive oil and lemon juice.
Fried Calf’s Brains (Cervella Fritte)
The most popular way to eat brains in Italy. Poached, cooled, breaded, and fried to a golden crisp. Creamy inside.
Sautéed Lamb Kidneys with Onion, Garlic, and White Wine
Lamb kidneys flash-cooked with garlic and parsley, finished with a white wine glaze.
Sautéed Lamb Kidneys with Onion, Treviso Style
Lamb kidneys pre-cooked briefly to remove strong flavors, then sautéed with sweet onions and parsley.
Grilled Calf’s or Pork Liver Wrapped in Caul
Liver pieces wrapped in caul fat (natural netting) and grilled. The melting fat bastes the meat, keeping it incredibly juicy.