italianclassic

The classic Italian summer dish. Layers of fried eggplant, tomato sauce, mozzarella, basil, 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.

The world-famous ‘Fegato alla Veneziana’. Tender calf’s liver and thin onions cooked so quickly the meat stays creamy.

The traditional New Year’s dish of Emilia-Romagna. Creamy, rich Cotechino sausage served over tender lentils.

Perhaps the greatest pork dish in Italian cuisine. Pork loin braised slowly in milk, which transforms into golden, nutty clusters of delicious sauce.

A classic Italian ‘Spezzatino’. Veal cooked slowly with plum tomatoes and sweet peas. A hearty, one-pot meal.

The classic ‘Cotoletta alla Milanese’. Veal chops pounded thin, breaded, and fried in butter until golden and crisp. A national treasure.

The quintessential Italian veal dish. Thin veal scaloppine are browned quickly and finished in a rich, savory Marsala wine sauce.

The definitive recipe for Ossobuco. Veal shanks braised with white wine, tomatoes, and vegetables until meltingly tender. A Milanese masterpiece.