Pork chop with mushrooms. Pork chops brown and then braised with mushrooms, often dried.
"Pork cutlets in the style of Montefeltro" Small pork chops coated in salt and then grilled over coals.
A dish from Ravenna of a small mutton chops marinated in oil mixed with spices and sautéed in butter.
Small veal cutlets, usually beaten flat, dipped in flour, egg and breadcrumbs and then fried in butter.
"Veal cutlets in the style of Guido Reni." A dish from Bologna of small veal escalopes beaten very thin, stuffed with a cooked mixtured of tomatoes, green beans, basil and cheese, rolled and then grilled.
"Veal cutlets in Sicilian style." Small veal escalopes beaten flat and marinated in a vinegar, coated with a mixture of garlic, grated cheese and breadcrumbs bound with egg and fried.
"Veal cutlets in the style of Umberto of Savoy." Small veal escalopes beaten flat, fried and served on toast with a cheese sauce and truffles.
An Italian heirloom beefsteak tomato from Florence with deep red, ribbed and lobed fruits, 7.5 cm (3 inches) in diameter and weighing 350-450 g (12-16 oz) in the United States, averaging 130 g (4¾ oz) in the United Kingdom. This indeterminated variety is good for use in sauces or slicing and eating raw with fruit the size of cooking apples produced mid season. It grows well in hot climates and has outstanding flavour and sweet juiciness. It received the Royal Horticultural Society Award of Garden Merit in 2003.
An heirloom red tomato from the Italian Riviera. It is an indeterminate variety which produces fruits weighing 140-225 g (5-8 oz) which are scalloped or ribbed on the outside and deeply lobed with hollow cavities on the inside. The plants are vigorous, drought tolerant and prolific, mid season croppers. Grows well in hot climates.
