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

Story of the Dish Pollo alla diavola is one of Italy’s great demonstrations of how technique can make a simple chicken taste dramatic. The bird is split and flattened so more surface touches the hot pan or grill, producing deeply browned skin and even cooking. In Romagna, the dish fits naturally into a culture of robust grilling, herbs, olive oil, and uncomplicated seasoning. “Alla diavola” suggests heat and intensity, but the point is not uncontrolled chili. Pepper, rosemary