Story of the Dish Coniglio alla cacciatora is a dish built around patient browning, aromatic vegetables, wine and herbs rather than heavy sauce. The word cacciatora refers to the hunter’s style of cooking, a practical method in which modest cuts are browned well and then simmered with pantry ingredients until they become tender and deeply flavored. Rabbit is particularly suited to this treatment because its meat is lean, delicate and capable of absorbing the character of wine

Story of the Dish Herb-roasted veal is a classic expression of Italian Sunday cooking: a well-shaped roast, aromatic herbs, white wine and pan juices, with technique doing more work than elaborate seasoning. The ideal result is pale pink, tender meat surrounded by a deeply savory crust and a light jus made from the roasting pan. Veal is leaner and more delicate than beef, so it punishes overcooking quickly. The cook must build flavor on the exterior while protecting moisture

Maialino da Latte Arrosto — Roasted Suckling Pig Story of the Dish Maialino da Latte Arrosto — Roasted Suckling Pig Oven-Roasted or Charcoal-Roasted Suckling Pig with Rosemary, Garlic, Fennel and Natural Jus Cuisine: Italian Tradition: Central and Southern Italian roasting traditions Primary Technique: Dry brining, slow roasting, rendering and high-heat crisping Methods: Oven or charcoal grill Serves: 8–12, depending on size Preparation: 45 minutes Dry Brine: 12–24 hours Cook