A classic Roman-style veal stew in which tender veal, white wine and sweet peas are held together by a light natural jus. The peas are added only near the end so they remain bright, sweet and intact rather than disappearing into the braise.

A refined Italian veal stew combining delicate veal shoulder, mushrooms and dry Marsala. The sauce is built from browned veal, fortified wine, stock, porcini liquid and natural gelatin rather than cream or starch. Fresh mushrooms are sautéed separately so they retain roasted flavor and texture.

A Sardinian lamb stew pairing tender shoulder with artichokes, white wine, garlic and parsley. The lamb and artichokes are cooked separately for most of the preparation so the meat becomes tender while the artichokes retain their shape, flavor and slight bitterness.