Florentine Butter Chicken,Traditionally, lightly floured skin-on chicken breasts are gently pan-fried in warm, melted butter and finished with a splash of fresh lemon juice. Inspired by the famous version served at Trattoria Sostanza in Florence, Italy, F&W editor in chief Hunter Lewis' rich and nutty version uses cultured butter and skinless chicken breast. Have you eaten Florentine Butter Chicken?

Agnolotti del Plin (meaning "with the pinch") originated as a means of using up braised meat in Piedmont. At Casa di Langa's Fàula Ristorante, the small pasta pockets are filled with a savory mixture of pork, chicken, rabbit, or veal and vegetables, all held together with butter and cheese. Have you eaten Agnolotti with any filling?

Pork Chop Milanese, Coated with herbs, Parmesan, and breadcrumbs, these crunchy pork chops are rich in umami. They pair beautifully with a simple arugula salad for an easy weeknight dinner. Have you ever eaten Pork Milanese?