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.
Lamb Chops Pan-Roasted in White Wine with Egg and Lemon Sauce
Lamb chops browned with pancetta and onion, simmered in white wine, and finished with a silky egg yolk and lemon sauce (Marches style).
Veal Stew with Mushrooms
Veal stewed with white wine, tomatoes, and herbs, then finished with sautéed mushrooms. A rich, earthy dish.
Sautéed Veal Chops with Sage and White Wine
Veal loin chops are sautéed with fresh sage leaves and finished with a white wine reduction. A simple yet elegant preparation.
Veal Roll with Spinach and Prosciutto Stuffing
A large veal slice rolled with a savory filling of spinach, prosciutto, and onion, then braised in white wine. Slices reveal a beautiful green spiral.
Veal Scaloppine in Parchment with Asparagus
Veal, asparagus, and Fontina cheese are sealed in parchment paper and baked. Opening the packet at the table releases a cloud of delicious aroma.
Veal Scaloppine with Ham, Anchovies, and Grappa
A sophisticated dish featuring a sauce of anchovies, ham, capers, and Grappa. The grappa adds a pungent, aromatic note.
Classic Veal Scaloppine with Marsala
The quintessential Italian veal dish. Thin veal scaloppine are browned quickly and finished in a rich, savory Marsala wine sauce.
Rolled-Up Breast of Veal with Pancetta
Breast of veal is boned, layered with pancetta, garlic, and rosemary, then rolled and braised. A juicy, inexpensive cut transformed into a feast.
Pan-Roasted Whole Boned Chicken with Beef Stuffing
A whole boned chicken is stuffed with a savory mixture of beef, parmesan, and bread crumbs, then pan-roasted to creating a spectacular roast.