The Italian approach to cooking with meat is to keep things straightforward and maximize the flavor. This book showcases simple, hearty dishes that are true to this tradition, from Chicken Cacciatore and Braised Beef with Barolo to Osso Buco and Roman Lamb. With more than 150 recipes, this guide demystifies the different cuts, cooking methods, and techniques unique to each meat type, along with the side dishes that best complement them.