Traditionally, what kind of meat is used in the dish Osso Bucco?
Ossobuco popular recipe includes tomatoes, carrots, celery and onions; "gremolata" is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco. "Ossobuco" or "osso buco" is Italian for "bone with a hole" ("osso" "bone", "buco" "hole"), a reference to the marrow hole at the centre of the cross-cut veal shank. In the Milanese variant of the Lombard language, this dish's name is "òss büs". This dish's primary ingredient, veal shank, is common, relatively cheap and flavorful. Although tough, braising makes it tender. The cut traditionally used for this dish comes
Nyanya (dish) black porridge, brains, and other things. "What niania this is!" he added to Chichikov. "Never would you get such stuff in a town, where one is given the devil knows what." The dish is also mentioned in the Saltykov-Shchedrin's novel "Old Years in Poshekhonye". Nyanya (dish) Nyanya or niania () is an ancient Russian dish. It consists of a sheep’s abomasum stuffed with mutton brains, head meat, legs, onion and buckwheat porridge. The dish is known from the 9th century. Nyanya was forbidden by the Russian Orthodox Church because pagan Slavs used the dish in their rituals. The nyanya is