From Butcher to Chef Florence Meat Cooking Class Course with wine

Peposo (Tuscany)

Reinassance stew beef with Chianti wine and black corn pepper

OssoBuco alla Milanese (Lombardy)

A slow-cooked veal shank, braised with onions, & carrots, flavored with lemon zest and gremolata, and traditionally served with risotto alla Milanese.

Ragù alla Bolognese (Emilia-Romagna)

A rich meat sauce made with ground beef, sofrito (onion, carrot, celery), and tomato paste, served over tagliatelle pasta, not spaghetti.

Spezzatino di Vitello (Veneto)

A hearty veal stew, slowly cooked with onions, carrots, and potatoes in a white wine and tomato sauce, often served with polenta.

Chicken with bell peppers (Roman style)

Flavorful, succulent, wonderfully delicious yet simple

Saltimbocca alla Romana (Lazio)

Thin veal slices topped with prosciutto and sage leaves, cooked in a white wine and butter sauce, a staple of Roman cuisine

Brasato al Barolo (Piedmont)

Beef braised in Barolo wine, along with a mirepoix of vegetables and herbs, resulting in a tender and flavorful dish