"Lamb cutlets in the style of Calabria." Lamb cutlet fried in pork fat and served with anchovies, mushrooms, artichoke hearts and capers.

"Lamb cutlets in the style of Catanzaro." Lamb cutlet fried and garnished with anchovies, giving a wonderful savoury flavour, mushrooms, artichokes and capers. Catanzaro is in the arch of the foot of Italy.

Lamb cutlet sautéed in butter with rosemary and then stewed in white wine with capers, green olives and parsley.

Lamb chop coated with flour, sautéed in oil and then stewed in white wine with rosemary, sage and garlic and served with sautéed potatoes.

Lamb cutlet beaten flat, dipped in egg and breadcrumbs and fried.

"Pork chop with two wines." Pork chop browned with onions and garlic and then braised in red wine and marsala wine with tomatoes.

Braised pork cutlet with white wine and fennel seed.

"Pork chop in the style of Modena." Pork chop poached and then stewed in pork lard and white wine, sometimes with tomatoes, and flavoured with sage.

"Pork cutlets in the neapolitan style." Pork chops fried and then lightly cooked off in a mixture of tomatoes, peppers and mushrooms flavoured with garlic.