Stinco di Maiale alla Friulana (Traditional Italian Friulian Braised Pork Shank) Story of the Dish In Friuli Venezia Giulia, pork shank belongs to the cold-weather table: generous, aromatic and built around slow cooking rather than speed. The cut is rich in connective tissue, so its character appears only after patient braising transforms collagen into gelatin. White wine, juniper, sage and rosemary connect the dish to the alpine and Central European influences that shape Fri

Crostini Toscani ai Fegatini (Traditional Italian Tuscan Chicken Liver Crostini) Story of the Dish Crostini Toscani ai Fegatini are one of the essential antipasti of Tuscany. They transform chicken livers, onion, anchovies, capers, wine and butter into a deeply savory spread served warm over toasted country bread. Their character is rustic rather than perfectly smooth. The liver should remain recognizable, the anchovy should disappear into the seasoning, and the capers should

Cervello di Vitello Fritto alla Milanese is a traditional Lombard preparation with delicately poached veal brain, fine breading and crisp clarified butter frying.