Artichoke Risotto
Baccalà roasted
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Braised Beef with Spinach
Bread and Bean Soup
Bruschetta with Cavolo Nero (Black-Leaf Kale)
Corn Meal and Kale Farinatao
Cream of Leeks
Goose Sauce
Grandma Ada's Rabbit Sauce
Grandma Eugenia's Sauce
Lentil Stew
Meat and Potato Stew
Pigeon Sauce
Pork Blood
Pork Ribs
Ricotta and Macaroon Cake
Salt Cod with Vegetables
Stuffed tomatoes
Thick Tomato Soup
Tuscan Crostini

Grandma Eugenia's Sauce


300 grams (approx. 10.6 ounces) of veal or beef
chicken innards (liver and gizzard)
olive oil
1 kg (2.2 lbs.) of peeled plum tomatoes
a carrot
half onion celery
basil and tomato
salt and pepper


Mince all of the meat and vegetables together. Place it all in a pan (enameled cast iron pans are best). Add olive oil and a little water. Cook until the water evaporates (about 20 minutes). Then add a half cup of red wine and turn up the heat. When the wine has evaporated add the tomato and let it simmer for about an hour and a half.

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