Gratinéed Cauliflower with Butter and Parmesan
Blanched cauliflower florets baked with plentiful butter and Parmesan until golden. Pure comfort.
Green Beans Pasticcio
Green beans baked in a light soufflé-like mixture of béchamel, eggs, and Parmesan.
Asparagus with Fried Eggs (Asparagi alla Milanese)
The classic ‘Asparag alla Milanese’. Gratinéed asparagus topped with a sunny-side-up egg fried in butter.
Braised Artichokes and Potatoes
A rustic combination where potatoes and artichokes are cooked together until meltingly tender.
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.
Breaded Calf’s Liver (Fegato Impanato)
Thin slices of calf’s liver coated in toasted breadcrumbs and fried. The crisp coating protects the meat’s delicate moisture.
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 Smothered Onions and Tomatoes
Sausages simmered in a sweet, dense sauce of smothered onions, tomatoes, and bell peppers.
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.