Type of recipe





Type of recipe:


  Nome T.C.1 Diff.2 Tipo Regione
  Baked Lamb with mushrooms "Agnello e funghi al forno" about 1 hour
1
 second courses-meat Basilicata
  Beef old Trento style ''Manzo alla vecchia Trento'' about 2 hours and 30 minutes
2
 second courses-meat Trentino South Tyrol
  Beef Fillets with Brusca Sauce ''Filetti di manzo con salsa brusca'' 15/20 minutes
1
 second courses-meat Piedmont
  Beef goulash ''Gulash di manzo'' about 4 hours
2
 second courses-meat Trentino South Tyrol
  Beef roulades "Involtini di carne" about 10 minutes
1
 second courses-meat Latium
  Beef stew with cardoons "Stufatino con i cardi" 2 hours and 30 minutes
2
 second courses-meat Latium
Beefsteak Florence style ''Bistecca alla fiorentina'' Beefsteak Florence style ''Bistecca alla fiorentina'' 6/7 minutes
1
 second courses-meat Tuscany
Braised Beef in Barolo Wine ''Brasato al Barolo'' Braised Beef in Barolo Wine ''Brasato al Barolo'' about 3 hours
2
 second courses-meat Piedmont
  Braised beef strips in wine "Carbonata" about 2 hours
2
 second courses-meat Aosta Valley
  Cacciatora Style Hare ''Lepre alla cacciatora'' about 2 hours
2
 second courses-meat Umbria
  Chick peas with pork temple "Ceci con la tempia" about 4 hours and 30 minutes
1
 second courses-meat Lombardy
  Chicken breasts with truffle "Petti di pollo trifolati" about 1 hour
1
 second courses-meat Marche
Chicken in porchetta ''Pollo in porchetta'' Chicken in porchetta ''Pollo in porchetta'' 50 minutes
1
 second courses-meat Umbria
  Chicken in potacchio Ancona style "Pollo in potacchio all'anconetana" 1 hour and 10 minutes
1
 second courses-meat Marche
  Chicken marengo style ''Pollo alla marengo'' 1 hour and 15 minutes
2
 second courses-meat Piedmont
  Chicken Roman style "Pollo alla romana" about 1 hour
2
 second courses-meat Latium
  Cibrčo about 1 hour and 10 minutes
1
 second courses-meat Tuscany
  Cold stuffed breast of veal ''Cima alla genovese'' about 3 hours
3
 second courses-meat Liguria
  Cutturiddi or lamb casserole "Cutturiddi o agnello in casseruola" about 1 hour and 20 minutes
1
 second courses-meat Basilicata
  Duck in sauce "Anatra in salsa" 1 hour and 10 minutes
2
 second courses-meat Venetia
  Fried chicken Tuscany style ''Pollo fritto alla Toscana'' 30 minutes
2
 second courses-meat Tuscany
Goulash Triestino style Goulash Triestino style "Gulash triestino" about 3 hours
2
 second courses-meat Friuli Venezia Julia
  Guinea Fowl in red wine "Faraona al vino rosso" about 1 hour and 30 minutes
2
 second courses-meat Venetia
Hare in sauce Hare in sauce "Lepre in salsa" 2 hours + 12 hours marinating
2
 second courses-meat Friuli Venezia Julia
  HareTrentina Style ''Lepre alla trentina'' 1 hour and 30 minutes
3
 second courses-meat Trentino South Tyrol
  Hunter's chicken "Pollo alla cacciatora" about 40 minutes
1
 second courses-meat Umbria
  Ischia style Rabbit "Coniglio all'ischitana" about 1 hour and 15 minutes
2
 second courses-meat Campania
  Lamb ‘scannese’ style "Agnello alla scannese" about 2 hours
1
 second courses-meat The Abruzzi
  Lamb chops Calabrian style "Costolette d'agnello alla calabrese" about 30 minutes
1
 second courses-meat Calabria
  Lamb Roman style "Abbacchio alla romana" 45 minutes
1
 second courses-meat Latium
  Lamb shepherdess’s style "Agnello alla Pecorara" about 1 hour
1
 second courses-meat Molise
  Lamb Venosino style "Agnello venosino" 1 hour
2
 second courses-meat Basilicata
  Lamb, cheese and eggs "Agnello cacio e uova" about 1 hour and 20 minutes
1
 second courses-meat Molise
  Leg of chamois with juniper berry sauce "Cosciotto di camoscio con salsa di ginepro" about 3 hours
2
 second courses-meat Trentino South Tyrol
  Liver Venetian style "Fegato alla veneziana" 15 minutes
1
 second courses-meat Venetia
  Lucanica Sausage with Sauerkraut ''Lucanica con crauti'' about 4 hours
1
 second courses-meat Trentino South Tyrol
  Meat alla Pecorara style "Carne alla Pecorara" about 1 hour
1
 second courses-meat Calabria
  Meatloaf Neapolitan style "Polpettone alla napoletana" about 2 hours and 20 minutes
2
 second courses-meat Campania
Minced meat cooked in cabbage leaves Minced meat cooked in cabbage leaves "Rambasicci" 50 minutes
1
 second courses-meat Friuli Venezia Julia
  Mondeghili about 15/20 minutes
1
 second courses-meat Lombardy
  Norcina Style Lamb's leg ''Cosciotto d'agnello alla norcina'' about 1 hour
2
 second courses-meat Umbria
  Ox tail alla vaccinara style "Coda alla vaccinara" about 4 hours and 50 minutes
2
 second courses-meat Latium
  Pan-cooked slices of beef "Bistecchine in teglia" about 25 minutes
1
 second courses-meat Umbria
  Peposo Impruneta style ''Peposo all'Imprunetana'' about 2 hours
2
 second courses-meat Tuscany
  Piedmont style Tongue ''Lingua alla Piemontese'' about 2 hours and 45 minutes
2
 second courses-meat Piedmont
  Pigeons roasted on the spit "Piccioni allo spiedo" 20/25 minutes
2
 second courses-meat Umbria
  Pork cooked in milk "Maiale al latte" 1 hour and 50 minutes
1
 second courses-meat Venetia
  Pork hocks-knuckles ''Garretto di maiale'' 1 hour and 45 minutes
1
 second courses-meat Trentino South Tyrol
  Pork roulades "Involtini di maiale" about 1 hour and 45 minutes
1
 second courses-meat Campania
  Pork with sweet peppers "Maiale ai peperoni" about 20 minutes
1
 second courses-meat Molise
  Rabbit alla ciociara style "Coniglio alla ciociara" 1 hour ande 20 minutes
2
 second courses-meat Latium
  Rabbit and Sweet Peppers ''Coniglio e peperoni'' 1 hour and 30 minutes
2
 second courses-meat Piedmont
  Rabbit in porchetta "Coniglio in porchetta" about 1 hour and 30 minutes
2
 second courses-meat Marche
  Rabbit on skewers "Spiedini di coniglio" about 20 minutes
1
 second courses-meat Molise
  Rabbit with olives ''Coniglio con le olive'' 1 hour and 20 minutes
1
 second courses-meat Tuscany
  Ribs of Beef with Onions ''Costata di manzo con cipolle'' 15 minutes
1
 second courses-meat Trentino South Tyrol
  Roast rabbit '' Coniglio arrosto alla ligure'' 1 hour and 20 minutes
2
 second courses-meat Liguria
  Roman style ‘saltimbocca’ (‘jump in the mouth’) "Saltimbocca alla romana" about 10 minutes
1
 second courses-meat Latium
  Rosticciata 30 minutes
1
 second courses-meat Lombardy
  Roulades canavesana syle ''Involtini alla canavesana'' 25/30 minutes
2
 second courses-meat Piedmont
  Salmi of hare Piedmont style ''Lepre in salmė'' about 2 hours and 20 minutes
2
 second courses-meat Piedmont
Sausages in vinegar Sausages in vinegar "Salsicce all'aceto" 15 minutes
1
 second courses-meat Venetia
  Sausages with broccoli "Salsicce con broccoletti" 20/25 minutes
1
 second courses-meat Latium
  Sirloin steak pizzaiola style "Costata alla pizzaiola" about 40 minutes
1
 second courses-meat Campania
  Stew Marches style "Umido alla marchigiana" 2 hours and 30 minutes
2
 second courses-meat Marche
  Stewed leg of lamb "Intingolo di castrato" 2 hours and 15 minutes
1
 second courses-meat The Abruzzi
  Stewed or Braised Beef "Pastissada de manzo" about 2 hours and 30 minutes
1
 second courses-meat Venetia
  Stuffed Belly of Veal Piedmont Style ''Cima alla Piemontese'' about 2 hours and 20 minutes
2
 second courses-meat Piedmont
  Stuffed chicken "Pollo imbottito" 1 hour
1
 second courses-meat Venetia
  Stuffed Duck ''Anatra farcita'' about 2 hours and 45 minutes
1
 second courses-meat Piedmont
  Stuffed veal belly ''Vitello farcito'' 1 hour and 30 minutes
2
 second courses-meat Piedmont
  Tomaxelle 1 hour
2
 second courses-meat Liguria
  Tripe Fiorentina Style ''Trippa alla fiorentina'' about 1 hour
1
 second courses-meat Tuscany
  Tripe Milanese Style ''Trippa alla Milanese'' about 3 hours and 15 minutes
2
 second courses-meat Lombardy
Val d'Aosta Style Veal Chops Val d'Aosta Style Veal Chops "Costolette alla valdostana" 15 minutes
1
 second courses-meat Aosta Valley
  Valtellina style beef "Manzo alla valtellinese" about 4 hours
2
 second courses-meat Lombardy
  Veal chops Milanese style "Costolette alla Milanese" 8/10 minutes
1
 second courses-meat Lombardy
  Veal escalopes "Scaloppine cont l'erborinn" about 10 minutes
1
 second courses-meat Lombardy
  Veal Roasted in Milk ''Arrosto di vitello al latte'' 1 hour and 30 minutes
2
 second courses-meat Lombardy
  Wild boar Aspromonte style "Cinghiale all'aspromonte" as required
2
 second courses-meat Calabria
  Wild pig in salmė ''Cinghiale in salmė'' about 2 hours
3
 second courses-meat Tuscany

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