Juicy Italian beef meatballs with charred roasted peppers, Pecorino Romano, and a silky roasted pepper sauce, with professional technique and five Italian wine pairings.

Diaframma di Manzo alla Piastra (Italian Seared Beef Diaphragm) Story of the Dish Diaframma di manzo is one of the most intensely flavored and misunderstood beef cuts. It comes from the diaphragm area and has pronounced grain, loose fibers and a deep mineral character. The correct technique is fast and aggressive: a very hot surface, a dark crust and a pink center. After resting, the meat must be sliced thinly across the grain. Ingredients Serves 4 2 lb (900 g) beef diaphragm

Scamone di Manzo alla Griglia con Rosmarino e Aglio (Italian Grilled Beef Rump) Story of the Dish Scamone is one of the most versatile cuts of the Italian beef hindquarter. It sits between the loin and leg and balances tenderness, flavor and structure. Depending on fabrication, the closest American references are portions of the rump and sirloin. This preparation keeps the cut direct and clean: intense heat, rosemary, garlic and extra virgin olive oil. The objective is a dark