meatlover

The legendary Roman stew. Oxtail slow-cooked with celery, wine, and tomatoes until falling off the bone.

Pan-Broiled Steaks with Marsala and Chili Pepper

Sirloin steaks pan-broiled and served with a spicy, savory sauce of Marsala wine, garlic, fennel seeds, and chili pepper.

Veal chops topped with a savory, pungent sauce of melted anchovies, garlic, and parsley. A robust dish for flavor lovers.

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

A whole veal shank braised slowly until the meat falls off the bone. Served like a ‘giant lollipop’. A spectacular centerpiece dish from Trieste.