A dish from Lombardy of beef braised in red wine, degalzed with vinegar and broth and with cream added.

"Beef in the style of the Carthusians." Beef in a savoury stew with pancetta and anchovies.

"Beef with vinegar." Beef stewed in red wine vinegar with onions and capers.

A dish from Lombardy of beef braised for a long time in red wine with parsley, carrots, onions and celery, the main aromatics.

Beef à la mode. Aiguillette of beef larded and marinated in Cognac, good red wine and spices, and then braised in the marinade with carrots, onions, garlic and herbs, served hot, or cold in aspic, or as a clear soup.

"Beef in the style of Piedmont." Boiled beef reheated in a tomato-based sauce with cardoons.

"Beef in the style of Sardinia." Beef braised in white wine rather than red.

"Beef Stroganoff." A beef dish consisting of strips of beef fillet cooked rapidly in butter with mushrooms, and then warmed through in red wine, cream and lemon.

"Beef in the style of Trentino." Beef braised in red wine vinegar and broth and enriched with cream. Similar to the the "manzo alla California" of Lombardy.

Beef braised in red wine vinegar and broth and enriched with cream. Similar to the the "manzo alla California" of Lombardy.