Lesso di carni, also known as Less, is a traditional dish from the Emilia-Romagna region in Italy. It is a slow-cooked meat dish that is typically made with a variety of cuts such as beef, pork, and chicken. The meat is simmered in a flavorful broth along with vegetables and herbs, resulting in a tender and flavorful dish.
Lesso di carni can be found in various towns and communes in Emilia-Romagna, including Bologna, Modena, and Parma. In Bologna, you can find this dish at traditional trattorias such as Trattoria Anna Maria and Trattoria Serghei. In Modena, Osteria Francescana and Trattoria Aldina are popular places to enjoy Lesso di carni. In Parma, Trattoria Corrieri and Trattoria del Tribunale are known for serving this traditional dish.
Here is a simple recipe for Lesso di carni:
1. In a large pot, add beef, pork, and chicken cuts along with carrots, celery, onions, and herbs such as bay leaves and thyme.
2. Cover the ingredients with water and bring to a boil. Skim off any impurities that rise to the surface.
3. Reduce the heat to low and let the meat simmer for about 2-3 hours, or until it becomes tender.
4. Once the meat is cooked, remove it from the pot and slice it into thin pieces.
5. Serve the meat with the broth and accompany it with traditional side dishes such as mashed potatoes or green sauce.
Lesso di carni has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition, which aims to protect and promote traditional Italian food products. The specifications for Lesso di carni include the use of specific cuts of meat, the traditional cooking method, and the use of local ingredients.
Sources:
– “Lesso di carne” – www.bolognawelcome.com
– “Lesso di carne: la ricetta tradizionale” – www.gustissimo.it