From the Oven

In Lombardy, as recently as the early 1900s, cooking was mostly done an open fireplace. The only ovens were communal wood-fried ones in the piazza or the bakery. Today home-baking is popular, especially for large cuts of meat and braises. A few important tips for tender juicy results: brings food to room temperature before cooking it, check towards the end of the cooking time (as every oven is different), and rest meat for 10–15 minutes after cooking.