Beef stew slow-cooked in a flavorful red wine sauce.
Dish made of alternating layers of eggplant, ground meat, and potatoes, all topped with a rich béchamel sauce.
Rooster marinated in red wine and aromatics, slow-simmered and served in a smooth sauce.
Marinated, grilled pork typical of Cantonese cuisine.
Chorizo slow-cooked in red wine, served as tapas with bread.
Pasta gratin with meat ragout, topped with a rich béchamel sauce.
Crispy Sicilian pastries in the shape of a tube, filled with a creamy ricotta filling.
