Lazian Stews

This classic Roman dish is made by stewing tripe in a tart tomato sauce along with finely chopped fresh herbs. The dish is additionally flavored with garlic and onions. When ready to serve, it is recommended to finish the dish off by topping it wi... READ MORE

Coda alla vaccinara is the Italian name for a flavorful, braised oxtail stew. The tail is cut into smaller pieces and slowly simmered with browned prosciutto or lardo, wine, tomato purée, and vegetables such as carrots, celery, and leeks. I... READ MORE

Agnello brodettato is a traditional lamb stew originating from Rome. Especially popular during the Easter festivities, the dish is usually made with a combination of lamb, onions, pancetta, olive oil or lard, white wine, flour, salt, pepper, egg y... READ MORE

Fave al guanciale is a traditional dish hailing from Rome. It's made with a combination of fresh beans, cured pork cheek known as guanciale, olive oil, onions, salt, and pepper. The onions are fried in oil, followed by guanciale and beans... READ MORE