Chef Graziella
Arrosto di Maiale alle Erbe Aromatiche
Bone-in pork loin rubbed with fennel, rosemary, and sage, roasted until the herbs form a crackling crust and the meat stays pink and succulent. This is the roast that brings Sunday to life.
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Chef Graziella
Costoletta di Maiale alla Milanese
The Milanese cutlet made with pork instead of veal: bone-in, pounded thin, breaded simply, fried in clarified butter until the crust shatters at the touch of a fork. This is not schnitzel. This is older.
Chef Graziella
Involtini di Maiale alla Toscana
Thin pork slices rolled around spinach and ricotta, wrapped in pancetta, braised in white wine with sage until tender. The Tuscan approach to pork: herbs, restraint, and technique that rewards patience.
Chef Graziella
Maiale ai Peperoni
A Roman summer supper where sweet peppers cook until they nearly melt, mingling with strips of browned pork, white wine, and just enough tomato to bind it all together.
Chef Graziella
Braciole di Maiale alla Napoletana
Pork rolls stuffed with pine nuts, raisins, and prosciutto, then braised slowly in tomato sauce until fork-tender. In Naples, the sauce dresses pasta for the first course, and the meat follows as the second.
Chef Graziella
Costolette di Maiale con Salvia
A fifteen-minute lesson in restraint: pork chops, butter, sage, and the understanding that what you leave out matters as much as what you put in.
Chef Graziella
Spuntature di Maiale in Umido
The Sunday braise of Roman kitchens, where spare ribs surrender to tomato and time, yielding meat that falls from the bone and a sauce that demands crusty bread.
Chef Graziella
Lonza al Forno con Patate
The Sunday roast of central Italy, where a pork loin bronzes in a hot oven while potatoes beneath it drink up every drop of rendered fat and wine. This is family cooking at its most honest.
Chef Graziella
Arrosto di Maiale al Latte
Pork loin braised in milk until the liquid transforms into nutty, golden curds that cling to impossibly tender meat. The technique looks like failure and tastes like triumph.
Chef Graziella
Filetto di Maiale al Balsamico
Pork tenderloin seared until deeply golden, then finished with a reduction of Modena's aged balsamic vinegar. Two ingredients at their peak, married by heat and patience.
Chef Graziella
Arista alla Fiorentina
The roast pork of Florence: bone-in loin studded with rosemary and garlic, nothing more. This is the dish that earned its name from a Byzantine bishop who declared it aristos, the best.
Chef Graziella
Porchetta-Style Roast Pork Loin
The fennel-perfumed roast pork of central Italy, where a humble loin wrapped in seasoned belly becomes the centerpiece that brings an entire family to the table.
Chef Graziella
Scaloppine di Maiale al Limone
Thin pork medallions seared golden, then bathed in a bright sauce of lemon, butter, capers, and white wine. The technique of veal piccata applied to the pig, with excellent results.
Chef Graziella
Braciole di Maiale alla Brace
Thick pork chops rubbed with salamoia bolognese and grilled over live fire. This is how we eat in summer in Emilia-Romagna: simply, outdoors, with family.
Chef Graziella
Cotechino con Lenticchie
The ritual dish of Italian New Year, where a fat pork sausage from Modena meets humble lentils in a marriage of richness and restraint. The lentils bring luck. The cotechino brings joy.
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