Sweetbread with mushroom sauce wrapped in Prosciutto San Daniele

Ingredients for four people

4 slices of Prosciutto San Daniele
400 g sweetbread
30 g dried mushrooms
Four large champignons
1/2 dry glass Marsala
100 g butter
Two ladles chicken broth olive oil
salt and pepper

How to make the Sweetbread with mushroom sauce wrapped in Prosciutto San Daniele

Saute the sweetbread in the frying pan, add salt and pepper to taste, and set aside. Slice the champignons, saute lightly in oil and butter, adding salt and pepper to taste. Remove them from the frying pan, leaving however the juice which has formed. Add to the frying pan the dried mushrooms which have previously been soaked and sliced, and saute, adding the Marsala and allowing it to evaporate. At this point, add the two ladles of chicken broth and allow to simmer. In the meantime, prepare a very light roux of melted butter and flour on low heat, stirring continuously and not allowing it to come to a boil. Add the mushrooms and broth and allow to thicken. After placing the sweetbread and the champignons on the slices, lay out the Prosciutto San Daniele and roll up the prosciutto. Pour the sauce onto a large serving dish and lay the filled prosciutto rolls on the sauce. Garnish the plate with a sprinkling of finely chopped parsley.

Regional recipe from Veneto

Tasca di carne bianca al Prosciutto San Daniele – Pocket of white meat with Prosciutto San Daniele


white meat, possibly swivel, weighing about 100 grams

How to make Tasca di carne bianca al Prosciutto San Daniele – Pocket of white meat with Prosciutto San Daniele

Prepare some white meat, possibly swivel, weighing about 100 grams. Cut it into pockets and dip it in flour, then in egg, and finally in breadcrumbs. At this point, fry in a pan with a bit of oil. When cooked, open the pocket and stuff it with Prosciutto San Daniele, arranged in a fan shape. Serve with salsa primavera (fresh tomato finely chopped and seasoned with extra virgin olive oil, pepper, salt, and basil).



Carne bianca, possibilmente girello, del peso di un etto circa.

Come preparare la Tasca di carne bianca al Prosciutto San Daniele

Preparate della carne bianca, possibilmente girello, del peso di un etto circa. Tagliatela a tasca e passatela quindi nella farina, poi nell’uovo e, infine, nel pane grattugiato. A questo punto friggete in padella con poco olio. A cottura finita, aprite la tasca e farcitela con il Prosciutto San Daniele disposto a ventaglio. Servite con salsa primavera (pomodoro fresco battuto fine e condito con olio naturalmente extravergine d’oliva, pepe, sale e basilico).

Regional recipe from Veneto

Rump steak with Prosciutto San Daniele and red wine sauce


600 g boneless rump
8 slices Prosciutto San Daniele

For the sauce
1/2 l red wine
1 shallot
2 laurel leaves
200 ml beef stock
whole peppercorns

How to make Rump steak with Prosciutto San Daniele and red wine sauce

Cook the wine, together with the shallot, the laurel, and the peppercorns, until the wine sugar, begins to caramelize. Add the beef stock, bring it gently to a boil, and filter the liquid. Melt the butter in a casserole dish and brown the rump on both sides, completing the cooking in the oven. Place the rump on plates on which the sauce has already been poured. Finish by covering the silverside with the slices of Prosciutto San Daniele.

Regional recipe from Veneto

Bresaola in the USA – Be careful!

Bresaola is a great product of the mountains of Lombardia, of the province of Sondrio. Here you find a description.

Original Bresaola della Valtellina is NOT available in the USA. Outdated regulations still prevent its importation from the province of Sondrio, Italy, where it is made and perfected.

Even in this case, you can find very good bresaola, made in Uruguay, or with meat from Uruguay, usually by mountain pastors that emigrated from Valtellina to South America several decades ago searching for better pastures to breed cows and settled in Uruguay and Brazil.

They are now providing beef meat to the Italian manufacturers of bresaola in Sondrio and manufacture their bresaola.

Where and how to buy bresaola in the USA

Bresaola is available in specialty Italian stores, and they slice it for you when you buy it. Be careful: it’s not a product in high demand and could be sitting for months on the shelves, making its taste bitter.

A better choice is buying a pre-packaged confection such as the one sold by Citterio and available at the store or online at Wegmans, among other chain stores. Experienced people do the slicing at a central location, and the packaging is in a nitrogen neutralized atmosphere that guarantees freshness until you open the package. One of the problems with small stores slicing the whole product for you – being bresaola, prosciutto, or salami, is that in the USA, there are few store clerks able to cut the products properly. So other companies prepare and sell bresaola in a similar way.

Should you be ordering online from Wegmans, be careful to specify “no substitutes” in your order for bresaola. Once I did not, I received a lower quality anonymous product, not wrong, but not as good as the original I expected.

Other online sellers of presliced bresaola include Brooklyn Cured, Marky’s, and Gourmet Food Store. Unfortunately, I can’t testify about the quality of this bresaola because I never tasted them. Salumeria Italiana in Boston instead slices the bresaola for you at the moment when you place your order and ship it 2-day air in one-pound packages.

How to best enjoy bresaola in the USA

Bresaola is the best way to enjoy the taste of a beautiful extra virgin olive oil. Don’t spare on the quality of the oil you are using; exceptional flavors will reveal when you will eat a simple dish of bresaola with lemon and olive oil. I used Vicopisano Extra Virgin Olive Oil for the photo above; it’s available at a reasonable price in North America from Gustiamo.com.

The drying process in the cold air coming to Valtellina from Switzerland across the Alps

The drying process in mountain locations in Valtellina, generally at 1,000 meters high sites, is what makes generic bresaola “Bresaola della Valtellina.”

Bresaola produced elsewhere can be equally good, but it usually lacks the special taste.

Bresaola della Valtellina P.G.I. – The regulations governing its manufacturing

From 1996 the original Bresaola della Valtellina is a product guaranteed by the PGI community trademark, exclusively used by certified producers of Provincia di Sondrio that strictly follow the disciplinary code of production.
Consorzio di Tutela Bresaola della Valtellina guarantees the origin of this tasteful product, promotes the original trademark, and protects it from imitations and falsifications.

Production Regulations for the “Bresaola della Valtellina” Protected Geographical Indication.

Art. 3 | Raw materials
“Bresaola della Valtellina” is produced exclusively from meat obtained from cattle between 18 months and four years of age. “Bresaola della Valtellina”, in its different cuts, is obtained starting from boneless bovine thighs and, more specifically, from the following meat cuts and muscles:

  •  Topside
    which corresponds to the posteromedial portion of the thigh muscles and includes the internal rectus, the adductor, and semimembranosus muscles;
  •  Topside Without Cap
    which corresponds to the topside without the adductor muscle;
  • Silverside
    which corresponds to the posterolateral portion of the thigh, the muscle involved is the vastus longuus;
  • Eye round
    which corresponds to the posterolateral portion of the thigh muscles, the muscle involved is the semitendinosus muscle;
  • Knuckle
    which corresponds to the front of the thigh and is composed of the rectus, the vastus medialis, and vastus intermedius muscles.

Only top-quality, safe and controlled meat, chosen all around the world as an excellent product

For Bresaola della Valtellina PGI, certified producers select and use the best bovine meat, a top-quality choice that makes it a unique product in the world and one of the Italian excellence products. Credit goes to the experience acquired over a centuries-old tradition and to the safety guaranteed by the PGI Regulations.

Only top-category cuts are used for the production of Bresaola della Valtellina PGI. The selected cuts are highly valuable and tender, and they are only cut from the beef round of selected breeds of cattle – preferably free-range cattle fed with selected feeds – of 18 months to 4 years of age, as outlined in the Regulations (therefore excluding cow meat, which is dark and does not reach the required level of consistency).

It is a top-quality choice because all these factors – cattle breed and age, breeding system and feeds, choice of high-value cuts of the beef round (such as topside without cup) – contribute to ensuring better meat, both in terms of organoleptic characteristics (e.g. for consistency, tenderness, taste, color, leanness, and absence of nerves), and of nutritional properties (e.g. for a lower fat content).

Producers joining the Consortium mainly use meat from European and South American farms, where breeding systems and supervision of all phases of the supply chain guarantee a raw material that meets the high-quality standards required for the production of Bresaola della Valtellina PGI. The best bovine breeds are used to obtain lean and high-consistency cuts according to the Regulations and the centuries-old tradition. Among European breeds, we favor Charolaise, Limousine, Blonde d’Aquitaine and Garonnesi. Among Italian breeds, the Piedmontese.
Pure zebu breeds come from South America. Among them, the Zebu Nellore is outstanding for its very lean meat. As a result, it is the most common breed in large Brazilian farms. But, then, there are the Zebu Guzerat and the Brahman, accounting for a minimum of South American cattle.

PGI is the guarantee of a product that is controlled and verified throughout its processing. During the processing of Bresaola della Valtellina PGI, numerous checks are performed on the various steps of the supply chain to guarantee consumers a safe and top-quality product. Furthermore, a third-party inspection body verifies compliance with the Production Regulations (CSQA Certificazioni), authorized by the Ministry of Agricultural, Food, and Forestry Policies. Therefore, when we taste Bresaola della Valtellina PGI, we know that it is the result of the best choice of raw materials, guaranteed by full traceability of the production chain and a processing protocol approved by the supervisory authority. Furthermore, its implementation is verified by a third-party certification body.


Carbonade – Blue moon in her eyes CC BY 2.0

Salt-cured beef cooked with onions and red wine in a creamy stew. Minestra di castagne e riso: thick soup of rice cooked in milk with chestnuts.

From Wikipedia, the free encyclopedia.

Carbonada (in French: carbonade) is a typical dish of Valle d’Aosta, originating from Belgium and spread in Belgium, in the Western Alps and in the south-east of France.

Carbonade is a dish based on beef.

In its Valle d’Aosta variant, it is a dish with a strong flavor and is usually served with polenta.

Originally it was made with meat preserved in brine (a method of preservation widely used before the current techniques of preservation), resulting in delicious meat, cooking it with a lot of onion was sweetened, the recipe in fact provides that the quantities of meat and onion are equal in weight, stewing them over low heat covered by a good strong red wine and topped with parsley.

In Veneto they make a similar dish, the “pastisada di caval” putting equal weight of meat and onion and cook for a long time until the onions melt.

Regional Recipe from Aosta Valley


Da Wikipedia, l’enciclopedia libera.

La carbonada (in francese: carbonade) è un piatto tipico della Valle d’Aosta, originario del Belgio e diffuso in Belgio, nelle Alpi occidentali e nel sud-est della Francia.

La Carbonade è un piatto a base di carne di manzo.

Nella sua variante valdostana, è un piatto dal sapore deciso e viene solitamente servita assieme alla polenta.

Originariamente veniva fatta con carne conservata in salamoia (metodo di conservazione molto usato prima delle tecniche attuali di conservazione) risultando così la carne molto saporita, cucinandola con molta cipolla veniva addolcita, la ricetta infatti prevede che le quantità di carne e cipolla siano uguali in peso, stufandole a fuoco lento coperte da un buon vino rosso robusto ed acccompagnato da prezzemolo.

In Veneto si fa un piatto simile,la “pastisada di caval” mettendo pari peso di carne e di cipolla e si cuoce a lungo fino a sciogliere le cipolle

Ricetta regionale della Valle d’Aosta


Pljeskavica – Biso CC BY 3.0


  • lamb,
  • beef,
  • pork,
  • veal
  • kaymak,
  • ajvar,
  • urnebes

How to make Pljeskavica

From Wikipedia, the free encyclopedia.
Pljeskavica (pronounced: plièscaviza; in Serbian, Пљескавица) is a trendy dish of the Balkan Peninsula, originating in Leskovac (Serbia). It is mainly eaten in the Western Balkan states (Serbia, Slovenia, Croatia, Bosnia and Herzegovina, Montenegro, Macedonia). It can also be found in Romania and Bulgaria or, more rarely, in some Balkan fast-food restaurants in Germany and Austria.
It is made with a mixture of meats (two or more lamb, beef, pork, and veal) grilled with onions. It is made from the same dough as ćevapčići. It can be served alone or with side dishes (as is often the case in Serbia) or even in a pita. It is usually topped with kaymak, ajvar, or urnebes.
The most famous one is leskovačka pljeskavica (Leskovac’s pljeskavica): usually made of beef or pork, it is served very spiced and with a side dish of onions. There are two other widespread versions: šarska pljeskavica (pljeskavica of Šar Mountains), made of beef stuffed with kashkaval (a cheese similar to caciocavallo), and hajdučka pljeskavica (pljeskavica of hajduk Mountains), made of meat mixed with smoked pork.

Regional Recipe from Friuli (Gorizia)

Crauti, capuzi, sacrao, salcrauti, sarcrauti, verdòle

Crauti – Bratwurst – Kobako CC BY-SA 2.5

From Wikipedia, the free encyclopedia.

Sauerkraut (German: Sauerkraut, literally “sour grass” or “sour vegetable”) is a side dish typical of German cuisine, made from cabbage, finely chopped, and subjected to lactic fermentation.

They are also called salcrauti or sarcrauti (as an adaptation of the German origin), sour cabbage, or even, in Venezia Giulia, sour cabbage; in Trieste, they are called capuzi.
Sauerkraut is one of the most frequent products in the Germanic diet, to the point of forming abroad, together with potatoes and sausages, the nutritional cliché generally attributed to Germans.

How to make Crauti, capuzi, sacrao, salcrauti, sarcrauti, verdòle

The preparation is based on cabbage, whose leaves are cut in small strips and subjected to a controlled natural lactic fermentation, for about two months, with cooking salt, pepper, and aroma. The process, mainly used as a preservation method, changes the organoleptic profile of the vegetable and gives sauerkraut its typical strong and slightly sour taste.
The result is a food rich in vitamins and mineral salts. Sauerkraut promotes digestion because it strengthens the intestinal flora, therefore keeping away pathogenic bacteria and viruses. This result can only be obtained if they are eaten raw. In fact, in the cooking process, all the live ferments and thermolabile vitamins are crucial for our intestinal flora and are compromised.

Sauerkraut belongs to the gastronomic tradition not only of German-speaking areas such as Austria, Germany, some Swiss cantons, and South Tyrol but also of countries such as Slovenia (“kislo zelje”), Hungary, Croatia, Poland (kapusta kiszona), Russia (Квашеная капуста, kvašenaja kapusta), Ukraine, Belarus, Czech Republic (kysané zelí), Bosnia and Herzegovina and Serbia (kiseli kupus). Sauerkraut is also used in traditional dishes in Romania, called varză murată in the Romanian language. In Italy, they are common in ex-Habsburg territories such as Lombardy-Veneto (in some variants of cassoeula) and Friuli-Venezia Giulia (with the name of “capuzi”), as well as in western Emilia (with the name of “sacrao”). In Trentino, and in particular in the area of Tesino, and in the part of Veneto which borders Tesino, besides sauerkraut, it is possible to find Verde (or verdòle), an almost identical preparation, except for the cut of the leaves (cut in small squares) and for the duration of fermentation (40-50 days).

Regional Recipe from Region Trentino-South Tyrol, Lombardy, Veneto, Friuli-Venezia Giulia, Emilia



From Wikipedia, the free encyclopedia.
Goulash (German adaptation of Hungarian gulyás; Serbo-Croatian and Slovenian: gulaš; Romanian: gulaş; Polish: gulasz; Czech and Slovak: guláš) is an adjective derived from gulya “herd of cattle” and in Hungarian gastronomy indicates a preparation used primarily for beef, but also adaptable for chicken, sheep and even fish, which later spread throughout Central and Eastern Europe (hence the spelling goulash used in German-speaking countries).
Although outside Hungary, it defines goulash as a completed preparation, gulyás in Hungarian is an adjective, which you could translate as “beefsteak,” and permanently joined to a noun: for example, gulyás-leves (beefsteak soup) or gulyás-hus (beefsteak meat).
It is a primarily semi-liquid preparation (soup), which the herdsmen cooked in a large pot over a wood fire in the open air when, for example, they were transporting prized grey podolica cattle (a breed of cattle with long horns) from the Puszta plain to the markets in Moravia, Vienna, and Nuremberg.
This hearty dish of meat, lard, sautéed onions and carrots, potatoes, and paprika[2] was ideal for warming up the robust cattlemen who were descendants of a race horsemen who had descended to Europe towards the end of the 9th century from the Caucasus steppes.
It was only towards the end of the eighteenth century that goulash from the prairie came to be known by the bourgeoisie and then appeared on the table of the people together with other meat stews, such as paprikás seasoned with flour, paprika, and tejföl (sour cream), or pörkölt, also called the “pusta’s stew.” After that, however, it was the only goulash that crossed national borders and entered many countries’ menus.
Whereas in its original form, it is essentially a soup made of meat, in many variants; elsewhere, especially outside Hungary and Slovakia, it is cooked for a long time until, by drying, it becomes a sort of stew. The red color is because of the abundance of paprika, which, contrary to what can be believed outside Hungary, is not very hot (the word paprika in Hungarian means bell pepper).
Therefore it is correct to say that in reality, in the best-known variant, especially in Italy, goulash is more similar to pörkölt than to gulyás-leves.

Homemade goulash – Ingredients for 8 people:

Beef goulash – 1 kg
Potatoes – 800 gr
Flour – 40 gr
Meat broth – 1 kg
Laurel – 1 leaf
Rosemary – 1 sprig
Red onion – 80 gr
Celery – 40 gr
Carrots – 100 gr
Salt – to taste
Pepper – to taste
Paprika – 4 gr
Curry – 1 gr
Extra virgin olive oil – 80 gr

How to make Gulasch

To start, cut the beef walnut into cubes about 2 inches on each side. Then salt and pepper the meat generously in a bowl.
In a large, high-sided frying pan, brown the beef in extra virgin olive oil for at least ten minutes.
In the meantime, make a mixture of coarsely chopped carrots, onions, and celery.
Remove the morsels of meat from the pan and keep them aside.
Wilt the chopped vegetables for five minutes over high heat.
At this point, mix the flour with the meat stock: do this with a kitchen whisk to avoid lumps forming.
Stir the broth together with the vegetables, add the meat, bay leaf, and chopped fresh rosemary.
Incorporate the spices, salt and cook for at least 40 minutes.
Add the chopped potatoes and cook for one hour, correcting with stock if the goulash is too dry.
Let stand for 15 minutes and serve your homemade goulash.

Regional Recipe from Friuli (Trieste)

Aspic with prosciutto and eggs

Aspic with prosciutto and eggs – marco dodero Public Domain

From Wikipedia, the free encyclopedia.
Aspic is a dish based on the incorporation of various ingredients into gelatin.
It can be a savory dish, as in the case of aspic made with meat broth, or a spoonful of dessert.

Savory Aspic.

It is a culinary preparation to be typically consumed in late spring or summer. The ingredients can be the most varied (pieces of meat, fruits, vegetables, giardiniera, cold cuts, fish, dairy products). The essential component is the broth (usually beef broth, light and defatted, or stock cube, but containing an appropriate thickener).
The preparation is done by putting the desired ingredients in a suitable container to give the composition to be brought to the table a rounded truncated cone shape. Cover with the broth mixed with isinglass (or other thickeners) and place in the refrigerator until the broth has hardened and the dish has taken on a gelatinous appearance. Then turn the container upside down on a serving plate and serve at the table, possibly with a garnish of your choice. In Milan, it is called Marbré (marbled) in French.

Sweet Aspic

It is a recipe similar to Bavarian cream, but it does not include the base of custard and cream. Instead, it consists of incorporating gelatine into one or more ingredients, such as fresh fruit. To obtain a more frothy aspect, and similar to mousse, some egg whites are added to the preparation.

Regional Recipe from Lombardy

Guancialini di maiale stufati con purè di pastinaca e carote

Courtesy of Suedtirol.info

Stewed pork cheeks with mashed parsnips and carrots

A recipe from Simply good by Hannes Haselrieder

Basic information

persons: 4


    4 pork cheeks
    400 g root vegetables (onion, celery, carrots)
    300 ml beer with the South Tyrolean Seal of Quality
    1 l veal stock or water
    500 g parsnips
    300 g carrots
    200 ml cream with the South Tyrolean seal of quality
    150 g cold butter with the Marchio di Qualità Alto Adige seal of quality
    200 g sugar
    olive oil
    seed oil

How to make Stewed pork cheeks with mashed parsnips and carrots

First, salt and pepper the pork cheeks, brown them in a pan heated with seed oil and remove them from the pan. Next, cut the vegetables into large cubes. In the same pot used to cook the meat, sauté the vegetables in olive oil, then deglaze a little at a time with the beer. Finally, pour in the broth or water until everything is covered and add the pork cheeks. Please place in the oven and bake at 170 degrees, letting it stew for about 1 hour and 30 minutes. Remove the meat from the pot, drain the sauce, and reduce to the right consistency.

For the parsnip puree, peel the roots, wash them, and dice them. Cook them in boiling water until soft. Drain the water and mashed potato the parsnips with the cream and 110 g of butter to a fine purée. To finish, season the puree with salt and pepper.

Peel and wash the carrots and cut them into sticks. Then glaze them in a pan with the remaining butter and sugar, i.e. coat the carrots with the butter and sugar.

To plate, arrange the stewed pork cheeks on a plate, add the parsnip puree, glazed carrots and sprinkle a little sauce on top.

Regional recipe from Südtirol