Page 73 - Venison News Today

>> what hes doing now is this is the secret -- familys secret besides excessive amount of salts. a little whisk of olive branch like this in the fire. so you are getting the flavor of those olive branches and it gives you a distinctive taste. >> the medici handed out rose beef to the common people. most of the time though they kept this amazing meat for themselves. >> thats it. this one actually comes from the same area where the medici family originated.

The trattorias of the late 19th and early 20th century. >> in butchery the animal is quartered, and those cuts went straight up to the upper and middle class kitchens. everything thats leftover, the blood, brains and intestines was called the quinto quarto, the fifth quarter. and those were left to the poor. some workers were even paid with offal instead of money, so they had little choice but to make the best of it. one restaurant keeping these historic flavors alive and taking them into the 21...

Ive driven in italy quite a bit. people dont really stop lights that much. he goes, no, no, no. the stop light is just a suggestion. theres nowhere on earth quite like tuscany. the land is idyllic. the art is define, and the food is out of this world. oh, my god! that just melt in your mouth.

And searches in some unlikely places for chose that also helps his community. >> what does that mean? >> in the jail. >> oh, okay. only in italy would an ancient cheese recipe be saved by prisoners. >> really? right. right. yeah. thats delicious. as well as sheeps milk cheese, pork finds its way into almost every dish ive had in rome. historically, pigs were raised all around the city because they

He wanted to rehabilitate the surrounding lazio regions mediocre reputation for food and bring the best of the countryside back for his neighbors to enjoy at fair prices. >> right, right. can i taste some? >> ah, si! >> pecorino cheese is made from sheeps milk, and rome is famous for it. historically, the animals were raised all around lazio as a cheaper alternative to cattle and crops. vincenzo goes further than some

Up to his roof where he does his cooking. oh, my god. come on. were starting with the peef, the medici family favorite. this cattle has grazed the tuscan fields for 2,000 years. theyre such high quality that were eating it raw. oh, my god. thats the best sushi ive ever had. and now, the main event. >> prepare only -- [ speaking foreign language ]

And i think its a really good demonstration of what sara does really well, which is taking roman classic flavors and combining them in a way thats new, but not revolutionary or extra contemporary. they just make sense in the cuisine today. >> sara gets her scalpel into some beef heart, and we take a seat in the dining room. whats that? it really is a really unusual texture too, isnt it? all right, so to break down what the offal are, you have heart, liver, lungs, stomach, brain, sweetbreads, int...

If cologuard is right for you. ill do it. good plan.

>> theres always a secret. >> theres always a secret, yes. >> when it comes to food, romans know what they like and like what they know. notahs menu is full of creations from sweet breads from purply lato. i was curious how the city had taken to his creations. [ speaking foreign language ] the downside of rome being so steeped in history is that sometimes great things are

Tuscany may be renown for incredible meat and fine wines, but this food of the rich is only half the story. the other branch of tuscan cooking grew occupy of biting povrpt and humble ingredients. so where do you want to go first? a historian is taking me to florences central mark to show me the ingredients of what italians called poor food. you want to show me some beans? >> yeah. >> a staple of floor enteen cooking. >> you have different types. >> different dishes. >> yeah. the best are sofini.