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You can call it a dinosaur bone or a turkey leg. But Grove's pork osso buco is drawing attention whenever you order it.

For the legs -- >> nice. just like most time-honored dishes, no part of the pigeon goes to waste. >> this has to cook altogether in this pan with olive oil and then -- >> the heart and the liver. >> yeah, it's very bloody. everything. >> the kidneys, the liver, the heart. >> yeah. >> everything. >> yeah. >> it looks like you've killed someone. >> yeah, someone. >> carrots, onion, thyme and celery go into the pot. then it all needs to cook low and slow for up to four hours to make it meltingly tender. luckily, valentina was up with the lark today and started this one earlier. okay, wow. thank g...

So you probably did nothing and your sister did everything. >> it was at her known as table that angela first learned to make this recipe, a filled egg pasta served in a rich broth made traditionally for christmas. >> this is what we will put into hot. >> oh, come on. it's so good. while the broth simmers away we are getting started on the filling for the pasta. >> i got celery, carrots, garlic, and i will press all of that because it's so soft now and we will put that into the filling. >> that's beautiful. there's no meat inside? >> traditionally, no. >> just like in the foggy

Would learn to make different recipes, and i loved it. >> my mother soon found the key that unlocked so much of italian cooking. simple combination of carrots, celery and onions, fried up together, it's called the sofrito. >> looking good, would you thinks? >> yeah it's good. >> throw the tomato? >> it's the base of countless italian dishes, including today's offering. a tucci family favorite called salsa maria rosa. >> now but some water. >> it's a delicious vegetable sauce and we named it after a beloved neighbor here in florence, you showed mom how to make it all those years ago. in the fin...

And pepper. >> like toasting it almost, right? >> yes. the only time that you can give flavor to the rice after you get flavor to the risotto. >> union, carrots, celery. >> these brothers celebrate the very best of piedmont local produce. their signature just dish is -- a and cheese. >> the result that we do now is a tribute to italy. and what we want to do, is bring it full of the most important ingredients and everything at issue. >> are you both from this area? >> yeah, we are both born here. 2005, we decided to open our restaurant. and try to do something new. we are born with 22 risotto i...