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STEAKS
If you never had a fiorentina you never had a real steak. The reson the steak is huge is that Chianina Cattle are huge
as you can see here or here starting at 9:45 of the video or here
The other cattle breed used for Fiorentina is Maremmana
Fiorentina actually a Fiorentina should be three fingers thick, or better 4 fingers thick
Rustin Negaa Unfortunately I do not have an English Language Video for this recipe. It is very difficult to find it online, yet it is a typical Milanese dish. to try the original you want to go to "Al Matarel" a restaurant that specializes in traditional Milanese cuisine. Can someone please make an English language video? Thank you Mimmo Corcione for being the ONE who made the recipe!!! Good thing you used to work in Milan!!
there is a bilingual Italian/English recipe at https://chefs4passion.com/2015/05/06/rustin-negaa-traditional-recipe-of-milano-la-tradizione-di-milano/
Saltimbocca. Despite being called "Saltimbocca alla Romana" the dish originated in Brescia, Lombardy as you can read here: http://www.theromejournal.org/2010/08/saltimbocca-roman/
Saltimbocca is really supereasy to make and you can use veal, chicken or turkey breast, making it a very versatile recipe.
Veal Marsala. Another very versatile recipe. if you do not have veal you can use chicken or turkey breast. Despite using a Sicilian wine (Marsala) the recipe originated in Milan, Lombardy.
Veal Piccata or Chicken Piccata this dish also originated in restaurants in Lombardy as reported here
In place of veal, turkey or chicken breast can also be used.
Venetian Liver (Fegato alla Veneziana)
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