(sausage)

Pork sausage. Is good cooked on a grill or in a pan and tastes good with other types of meat or vegetables. Often is the base for sauces, ragù, and various kinds of stuffed. If you are waiting for a “grigliata Mista” (mixed grill) , you will surely find some sausage

salsicce alla griglia

salsicce

Their name comes from the verb “cut” . The dough of egg noodles is stretched until have a thin sheet then rolling up on itself and then cut in  long strips.
You can taste in meat broth or better with fish sauce or with vegetable sauce.
Fast cooking pasta, it goes well with light sauces of meat , fish or meat broth, here are some specialties.
Tagliolini with Lemon – Tagliolini of Campobasso – Taglioliniwith vegetables – Tagliolini with octopus and asparagus – Tagliolini with Salmon -Tagliolini with porcini mushrooms – Taglioliniin cream of asparagus and scampi – Tagliolini ai frutti di mare – Tagliolino allo scoglio- Tajarin.

Ai “frutti di mare” and allo scoglio it meant course of fish which may include clams and shellfish.

Tagliolino ai frutti di mare

Tagliolini

(Cut manually with the knife).

Is meant a sliced that isn’t cut in the machine but in the farmer manner  with a sharp knife. Usually this way of serving cold cuts is used in rural taverns and inns that serve local own products  non-industrialized

salumi al coltello

tagliata al coltello

( Stuffed pasta )

Is a type of pasta obtained with a  eggs and flour mixed and stuffed with meat, and usually has a square shape – Two thin sheets of dough stuffed with flavoured minced meat  – The stuffed, in Piedmont is made with roast beef or roast veal , and topped with a sauce of the same  meat. The minced meat is then used to flavor our “agnolotti”.In case these kind of pasta  are filled with lean meat,  their name will change as “ravioli” –  In some areas of the Piedmont “ravioli”are filled with fontina – In areas of the sea, you can find versions of “ravioli” filled with minced fish  –  Ravioli can be served in many ways, with a  meat sauce Ragu or simply with butter and sage with a little Parmesan Padano or often with meat broth, tipical Christmas speciality

Agnolotti

Tipical Ravioli with sage

(slices of beef)

They are thin slices of beef, usually sirloin or tenderloin,  is cooked or grilled for just a few minutes on each side so that it remains cooking medium within. When the piece of meat is ready, it is sliced ​​and flavored in many ways, with arugula, balsamic vinegar and parmesan cheese, sometime flavored with rosemary or thyme and pepper

Tagliata di manzo

The cutting as Florentine, is cutted by the loin, must be with fillet and sirloin and must have a good amount of meat on both sides of the bone. Around the world is known as T bone, we can talk as steak (bistecca) when is a recuced weight.
The Fiorentina is a giant steak that often exceed the weight of 1 kg.
If the meat is only in one side of the bone, we are talking of Costata that could be also an excellent alternative. Its name comes from the Geographical origin, precisely “Fiorentina” in Tuscany

Cut  of meat  alla Fiorentina

Is meat of  lamb, not yet weaned

The lamb meat is a healthy food in low-calorie. Has Less white meat even though most delicious and nutritious. Basically it can be considered a lamb, the little sheep who has an age from 2 months and do not exceed one year of age.
“L’abbacchio alla romana” is a second dish of lamb. The meat is cooked in a pan with a tablespoon of extra virgin olive oil, garlic and rosemary halfway through cooking is added to a glass of white wine.

Abbacchio lamb meat