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  • It wouldn’t seem like Easter in Italy without lamb on the dinner table. But lamb is actually the preferred meat not only for Easter meal but throughout the Summer. Italians enjoy lamb braised, stewed, grilled or roasted. Roast leg of lamb is a classic. Serve it with seasonal vegetables such as artichokes or fresh green peas. Italians cook lamb well done, but more mature American lamb tastes best when medium-rare. Be sure to allow time for the meat to rest after roasting it so it remains juicy.
  • Dining in & out: From Eataly Magazine
    Eataly Magazine(January 09, 2019)
    Nearly every Tuscan home cook is an expert at bistecca fiorentina, a traditional Florentine recipe that calls for only five ingredients. The steak is typically from Chianina cattle — an ancient Tuscan breed known for its prized and tasty meat — seasoned with local spices, and grilled over red-hot coals. It’s traditionally served “rare,” but we won’t judge if you ask for medium. (Not too much, anyway.)
  • Dining in & out: From Eataly Magazine
    Eataly Magazine(January 09, 2019)
    In Italy, like many other parts of the world, red meat at the table is a symbol of luxury. In the past, meat was reserved as a special treat for Sundays and special occasions. Nowadays, Italians can afford to eat steak more frequently, but it is still treated with great reverence and care. What's their secret? Discover our guide to cooking the ultimate Italian steak below
  • Dining in & out: From Eataly Magazine
    Eataly Magazine(January 09, 2019)
    Simple and delicious, tagliata is one of Italy's most popular steak dishes. Unlike Bistecca alla Fiorentina, a thick slab T-bone steak served blood rare, tagliata is a boneless piece of grilled beef, served in slices. In fact, tagliata gets its name from the Italian verb tagliare, meaning "to cut."To make tagliata, all you need a high-quality cut of beef and a few simple seasonings. We suggest a New York strip, hanger, or flank steak. One of the most popular ways to serve it is alongside peppery arugula salad with thinly shaved Parmigiano Reggiano and a drizzle of extra virgin olive oil and balsamic vinegar.
  • Italian spiedini
    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(June 28, 2018)
    Italy has its own unique traditions of the flame. Usually taking place in the summertime paired with good wine and good company, Italians enjoy grilling in a variety of ways. So what will you find on la griglia Italiana? Read on to discover 6 ways to grill like an Italian this summer.
  • The playbill of “La Grande Abbuffata” (The Grande Bouffe) an Italian-French production directed by Marco Ferreri (1973). Four longtime friends gather in a villa for the week- end with the express purpose of eating themselves to death. Starring Marcello Mastroianni, Ugo Tognazzi, Michel Piccoli, and Philippe Noiret
    In the Italian dietary tradition, meat has a long and articulated history with roots stretching to antiquity, in which cultural, economical and social aspects are bonded together. Therefore one can distinguish different culinary approaches to meat consuming. In the Middle Ages, the Lord's supper was rich on wild game meats while the peasants' diet was poorer-they couldn't even afford pork, then considered a rich privilege for the wealthy.