Although many people celebrate the New Year with oysters and champagne, we prefer to follow the traditions of Northern Italy which is to start another year by eating lentils cooked with cotechino sausage.
Cotechino, a specialty of Modena, is a large fresh sausage consisting of pork rind (cotenna),…
Bollito misto or mixed boiled meats doesn’t sound very appetizing to the American palate. However, during the winter months in Northern Italy this elaborate meal holds a place of honor. The best restaurants will have a carrello di bolliti – the cart of boiled meats and will wheel it tableside where different pieces of meat are removed from separate compartments of simmering broth and sliced to order….
Abbacchio (suckling lamb) is one of the dishes most firmly associated with Rome. And no wonder–it’s older than Rome itself. The first Latins, living near the mouth of the Tiber, were shepherds. Lamb and mutton were the only meats they had, except for a bit of pork, now and then….