Lamb with Pears (Agnello rustico) - leg of lamb with dried pears and garlic

Veal Provance (Vitello con pesche) - Boneless rack of veal stuffed with peaches and herbs

Pork Royal - tenderloin stuffed with apricots

French Style Veal Roast - Boneless shoulder of veal stuffed with fine herbs

Pork Roast (Porchetta Arrostita) - seasoned with garlic and herbs

Stuffed Breast of Veal
–spinach
–meat stuffing
–cima alla genovese (meat and fruit)
–rolled with prosciutto

Crown roasts
–Pork or Lamb
–May be stuffed with pork, apple and pistachio mixture

Rack of Veal with Capers and Anchovies

Rabbit Roast - boneless rabbit stuffed with pheasant and herb blend

Boneless Seasoned Turkey Breast - stuffed with portabello and bressola

Gallantines of Capon, Duck, Turkey, Pheasant, partridge, Quail - boneless stuffed birds with meat or spinach and nut stuffing

Beef Birds Country Style (ucceletti di campagna) - small rolls of steak on a stick

Confits d’oie (goose) and Confits de Canard (duck) - preserved goose or duck meat

Pork Chops- pork, cranberries and apples

Bracioles - steak stuffed with cheese and spices