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X Italian Meat Dishes
Bocconcini (Meat pieces on skewers with bread and ham)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Coscia di Manzo al Forno #74 (Rump Steak stewed with ham, stock and white wine)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Polpettine Distese #87 (Veal slices rolled up and stuffed with breadcrumbs, pistacchio nuts)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Stufato alla Milanese (Stewed beef with wine, cinnamon and cloves)
Originated from: Milan, Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Coste di Vitello Imboracciate #88 (Ribs of Veal with eggs, breadcrumbs and Parmesan)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Zampetti #110 (Calves' Feet)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Testa di Vitello alla Pompadour #107 (Calf's Head)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Testa di Vitello alla Sorrentina #105 (Calf's Head)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Manzo con sugo di Barbabietole #78 (Fillet of beef with beetroot)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Fried Lamb Brains
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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