Serving Stew On A Snowy Winter Day

Farmers are currently facing a predicament today in Italy; it's getting snowy, and thus, their fresh products are threatened to be destroyed. But I know a sure-fire way to withstand the cold weather, especially in the mountains, by serving Italian stews.

First dish, we have the Capriollo alla Boscaiola or regularly called a beef stew, but of course with an Italian flavor! All stews in general are served the same way but this dish requires the meat, or should I say beef, to be drenched in sauce for at least 4 to 24 hours. Also, mushrooms, tomatoes, and butter are combined into the broth before fixing with polenta. For the second entree, we have the Pollastri alla Marengo which was first fixed in 1800. Dissimilar with the first entree we had, Pollastri has celery, carrots, and two clean, cut, and deboned chickens in it. Italians always strain the sauce before serving, but you may blend it to give a more "saucy" consistency. The last entree is the Impruneta Peposo which is just like our first entree but without the olive oil and the usual herbs used in Italian cooking. Peposo is a entree that dates prior to the 1400s in the town of Impruneta in Florence.