Stracotto di Fassona Piemontese (Piedmont Braised Beef) Chef Otto Lucà, of Langotto Ristorante in Novello, deems this rustic top blade roast the most essential main course of traditional Piedmontese cuisine. The beef is marinated overnight and slow-braised in red wine until it's falling-apart tender. Also known as "Italian Pot Roast" - have you eaten Piedmont Braised Beef?

Veal Piccata, Make a silky pan sauce with garlic, lemon juice, capers, and parsley to serve with veal, pork, or chicken cutlets for a buttery, tangy main. Have you ever eaten Piccata?

Tuna Steaks with Lemon Caper Sauce, In this 20-minute dish, an Italian-inflected combo of lemon and capers makes for an easy vinaigrette that balances the rich meatiness of simply seasoned grilled tuna steaks. Choose good quality fresh tuna for the broiler or grill. It should look somewhat moist and be pink to deep red. Avoid tuna that is dull or brown. If the raw tuna appears to be flaking apart in places, it might be a bit old. This tuna makes a delicious meal with roasted asparagus or Brussels sprouts and baked potatoes. Or serve it with a simple tossed salad. Have you eaten Tuna Steaks?