Cevapcici Triestini (Italian Trieste Grilled Meat Rolls) Cevapcici Triestini are small skinless rolls of ground beef and pork, salted, rested and grilled hard until the outside is dark and the inside stays wet. In Trieste they are tucked into warm flatbread with raw chopped onion and ajvar, and eaten fast, standing up. There is no egg and no breadcrumb in the mixture. What holds it together is cold, and the recipe is mostly about keeping it that way. Yield: 6 servings, about

Bistecca di Cavallo alla Griglia con Rosmarino e Aglio (Italian Grilled Horse Steak with Rosemary and Garlic) A horse steak is the fastest piece of red meat you will ever put on a grill, and almost every failure with it comes from treating it like beef. Horse muscle carries one to three percent fat and no intramuscular marbling at all, so there is no melting fat to buy you time. What a ribeye forgives, a bistecca di cavallo punishes within thirty seconds. The recipe is built