Cuore di Vitello al Cannonau con Patate Arrosto e Bietola (Italian Sardinian Braised Veal Heart with Cannonau, Roasted Potatoes and Swiss Chard) Cuore di Vitello al Cannonau con Patate Arrosto e Bietola Story of the Dish Sardinian cuisine has always been deeply connected to pastoral life, livestock, wine, wild herbs, and the principle of using the animal with respect and intelligence. Cuore di Vitello al Cannonau belongs naturally to this tradition. Veal heart is very differe

Gnudi di Ricotta di Pecora e Bietola in Burro e Salvia Gnudi di Ricotta di Pecora e Bietola in Burro e Salvia Story of the Dish Gnudi are one of Tuscany’s most beautiful examples of cucina povera: the filling of a raviolo served without the pasta surrounding it. Their name comes from the Tuscan pronunciation of nudi—“naked”—because essentially they are ravioli stripped of their pasta dough. The best-known versions are prepared with ricotta and spinach. For this interpretation