Skip to Content

Category Archives: Meat

You say Prosciutto and I say Jamon

In springtime, it was traditional to see some of these prosciutti wheeled out on drying racks so they could catch the sweet air. Now, in the times of regulation, the prosciutti, especially the ones exported to the US, must only dry inside the factory.

Grilled Marinated Chicken Breast and The Today Show

(Grilled and Marinated Chicken) is a casual dish that solves the problem of dried out chicken. Marinating it with lemon starts the cooking process and actually reduces the time on the grill. The breasts come out succulent and flavorful, wonderful for all of us in the rest of the family who enjoy chicken.

Beef Tenderloin on a Salt Block

After only a few minutes we had the most delectable, mouth watering, perfectly seasoned meat.

Short Ribs Braised with Tomatoes and Potatoes Recipe

These fork-tender, succulent short ribs are the perfect antidote to a cold winter’s day. By the end the potatoes become partly mashed, and together with the tomatoes form a wonderful thick sauce.

Holiday Rack of Lamb Recipe

This elegant rack of lamb is delectable yet easy to prepare. It is an ideal recipe for when you want to impress your guests without being chained to the kitchen for hours.

Veal Scalloppine with Truffles

The following day, Giuliano decided to top veal scaloppini with shavings of the black truffle. Lael was a bit apprehensive, not sure that the meat would carry the truffle flavor. She quickly changed her mind with the first bite. The delicate flavor of the scaloppini highlighted the earthy qualities of the black truffle. The thin overlapping truffle shavings on top of the succulent still warm meat exuded an aroma that brought all to the table immediately.

Italian Meatball Recipe and the results of a meat taste test

The verdict was positive. The meat had a rich flavor and a firm texture that spoke of the place where it was raised: much like a wine, its terror.

Grilled Ribeye, Italian Style

One of the rites of summer is undoubtedly cooking a nice thick steak on the grill. Ribeye is my favorite cut because I find it’s the most flavorful and succulent, especially when well marbled.

Italian Baby Back Ribs

You may not think that ribs are an Italian dish, but they are definitely part of northern Italy’s culinary repertoire.

Beef Tenderloin Steaks with Fresh Tomatoes and Pancetta

Feel like a steak but it’s just too hot to go outside and grill? Here’s a great recipe for pan-seared beef tenderloin steaks.


    Connect With Giuliano

    Call: (941) 363-1258
    Send Email