Bistecca alla fiorentina consist of a t-bone or porterhouse steak grilled over a wood or charcoal fire
Cotoletta alla milanese is braised in clarified butter and traditionally uses veal exclusively from suckling calves
Santimbocca is a dish, very popolar in southern Switzerland, Italy, Spain and Greece made of veal, cicken or pork
The ministry of Irish agriculture has announced of having today authorized newly the sale of products suini certifys to you heals. Four days ago...
