MEAT MAIN COURSES
Roast lamb
Finger-hot lamb
Lamb cutlet
Roast veal
Grilled entrecôte
Veal loin with sage
Thinly-sliced raw beef with rocket
Sausages with vegetables
Roast chicken and potatoes
Breaded veal cutlet
Cutlet bolognese style
Veal breast alla fornaia
Tripe Roman-style
Stewed beef tail

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