Cervello di Vitello Fritto alla Milanese (Italian Milanese Fried Veal Brain) Cervello di Vitello Fritto alla Milanese is one of the most delicate preparations found in the traditional cuisine of Lombardy. Beneath a thin, crisp and deeply golden breadcrumb coating, the veal brain remains soft, moist and almost creamy. The contrast is the entire purpose of the dish. The exterior must be light and crisp, never thick or greasy. The center must be fully cooked but still delicate,

Tartare di Cavallo alla Menta e Capperi Siciliani (Italian Horse Meat Tartare with Mint and Sicilian Capers) A refined Italian raw preparation built around exceptionally fresh horse meat, hand cut to preserve its natural texture, then delicately seasoned with Sicilian capers, fresh mint, lemon, and high quality extra virgin olive oil. The philosophy of this dish is restraint. Every ingredient must enhance the clean, slightly sweet character of the meat without masking it. Rec

20. Burrida Cagliaritana, Sardinian Dogfish with Walnuts and Vinegar Region: Sardegna Traditional area: Cagliari and southern Sardinia Course: Antipasto Serves: 6 Burrida Cagliaritana is one of the most distinctive seafood antipasti of southern Sardinia and an important preparation in the traditional cuisine of Cagliari. The classic dish is made with gattuccio di mare, a small Mediterranean dogfish, gently cooked and then dressed with a powerful sauce based on its liver, waln