Category:Italian Meat Dishes

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Meat in the Italian cuisine plays a significant role. It is used for most dishes, including pastas and pizzas. Beef, pork, chicken or seafood can be prepared as steaks, grilles, and stews or deep fried. Duck, pigeons, and rabbit are also used for many dishes. Braciole, involtini and steaks are some of the ways meat can be prepared. Grounded beef meat is used for meatballs in spaghetti sauces, and bacon is used for Pasta carbonarra. Pizza capriciossa contains a diversity of meats, usually pork or chicken, and the pepperoni pizza is based on Italian sausages and salami, some spicy and others milder. Mortadella, the famous Italian salame, contains mixed grounded meats with spicy condiments and herbs. Cured meats are also wonderfully tasty for sandwiches or as snacks. In Sicilian and Sardinian regions, snails and eels are the main meats used in specific seafood dishes. Calamari is used in all regions of the country, mostly fired as an appetizer.