Story of the Dish Busecca is one of Milan’s most deeply rooted working class dishes, so closely associated with the city that Milanese people were historically nicknamed busecconi, or tripe eaters. It belongs to the cold weather cooking of Lombardy: inexpensive cuts transformed through patient simmering, vegetables, beans, and careful seasoning into something sustaining and complex. The dish is not a heavy stew simply because it uses tripe. Properly prepared busecca should be

Capunet Piemontesi, Piedmontese Savoy Cabbage Rolls Story of the Dish Region: Piemonte, Italy Course: Antipasto Serves: 4, approximately 12 Capunet Capunet are a traditional Piedmontese preparation built around Savoy cabbage leaves wrapped around a rich meat filling. Their origins belong to the practical rural cooking of Piemonte, where cooked meats, vegetables, bread, and cheese were transformed into a new dish rather than wasted. Recipes naturally vary from family to family