Bones meat

bone-in veal cutlets • gluten-free breadcrumbs (about 200 grams) • eggs • clarified butter (ghee) • Salt, to taste

chicken thighs (bone-in, skin-on) • large can (about 16 oz/500 ml) of beer • white or red onion • carrots • medium sweet potatoes • fresh basil leaves • fresh thyme • drizzle of extra virgin olive oil • Salt and pepper, to taste

mixed meat (pork, beef, steak, stew meat, ribs, bones) (about 1 kg) • red onions • garlic, minced • tomato purée (about 750 ml) • paprika • lard • Black pepper • cured coppa, cut into very small pieces • vegetable broth (about 100 ml)

chicken pieces (with bones) (about 350 grams) • onion • carrot • celery stalk • garlic clove • Extra-virgin olive oil, • good white wine (about 120 ml) • peeled tomatoes • Salt, pepper, fresh rosemary

bone-in pork shoulder • water (300 ml) • Worcestershire sauce (10 grams) • salt (8 grams) • garlic powder (1 gram) • Dijon mustard • sweet paprika (30 grams) • hot paprika (5 grams) • salt (8 grams) • pepper (2 grams) • brown sugar (10 grams) • garlic powder (8 grams) •

bone-in veal chops, at least 3/5 inch (1.5 cm) thick • eggs • As needed, breadcrumbs • As needed, all-purpose flour • clarified butter (200 grams) • Salt

Carnaroli rice (about 380 grams) • beef marrow (about 60 grams) • celery stalks • onions • carrots • small bunch parsley • grated Parmesan cheese (about 150 grams) • saffron • butter • Extra virgin olive oil, • Black pepper, • Salt,

beef shoulder • rosemary • beef bones • Butter as needed for browning • onions • carrots • celery • dry white wine • Salt, pepper, and oil • cold water • small cup coffee • all-purpose flour •

dried borlotti beans (about 140 g) • dried cannellini beans (about 140 g) • carrots • onion • celery stalk • potatoes • peeled tomatoes • pork bones • pork fatback (about 50 g) • small handful coarse salt • Water, • Extra virgin olive oil, •

rehydrated stoccafisso (about 800 grams) • whole milk (about 500 ml) • anchovies in oil or salt, rinsed • onion or 2 shallots • garlic clove • capers, chopped and drained • chopped parsley • olive oil • Salt, to taste • All-purpose flour, for lightly coating the fish • For the initial cooking: • water (2 liters) with 1 onion, 2 celery stalks, and 4 bay leaves, plus 1/2 cup dry white wine •

water (3 liters) • celery stalks • white onions • carrots • bay leaves • Salt, to taste • veal shanks (about 3 1/2 lbs or 1.6 kg) • white onions • butter (30 grams) • dry white wine (2 glasses) • Salt, to taste • Pepper, to taste •