Sautéed Calf’s Liver and Onions, Venetian Style (Fegato alla Veneziana)
The world-famous ‘Fegato alla Veneziana’. Tender calf’s liver and thin onions cooked so quickly the meat stays creamy.
Sautéed Calf’s Liver with Lemon, Piccata Style
Thin slices of tender calf’s liver sautéed quickly and finished with a bright lemon and parsley sauce.
Cotechino Boiled Large Sausage with Lentils
The traditional New Year’s dish of Emilia-Romagna. Creamy, rich Cotechino sausage served over tender lentils.
Spareribs Pan-Roasted with Sage and White Wine, Treviso Style
Luscious pork spareribs slow-cooked in a pan with white wine and fresh sage. A rustic, deeply gratifying dish from the Veneto.
Pork Sausages with Red Wine and Porcini Mushrooms
Rich sausages simmered in red wine and dried porcini mushrooms. An incredibly distinct and intense flavor profile.
Pork Sausages with Black-Eyed Peas and Tomatoes
Sausages stewed with black-eyed peas, aromatics, and tomatoes. A hearty, wholesome one-pot meal.
Pork Sausages with Smothered Onions and Tomatoes
Sausages simmered in a sweet, dense sauce of smothered onions, tomatoes, and bell peppers.
Pork Sausages with Red Cabbage
Mild pork sausages cooked alongside shredded red cabbage. The cabbage and sausages exchange flavors for a perfect winter dish.
Grilled Marinated Spareribs
Pork ribs marinated in olive oil, garlic, and rosemary, then grilled to juicy perfection. Simple and incredibly flavorful.
Spareribs with Tomatoes and Vegetables for Polenta
Spareribs braised with onions, carrots, celery, and tomatoes. The resulting rich sauce is perfect for spooning over soft polenta.