As the New Year begins, we envision the places that we wish to visit or revisit such as Rome, Tuscany, Venice, Napes or Milan. The Italians have given us great works of fine art, extraordinary Tuscan wines, fantastic composers and world-class cuisine. Michael and I have travelled to Italy many times and the views and the cultural experiences are inspiring. You don’t have to hop on plane to reenact and share an unforgettable Italian dining moment. Sometimes, I make Cioppino, an Italian bouillabaisse, Osso Buco or breaded veal chops. This weekend, I invited friends to our home for dinner and made Veal Scaloppini with Tagliolini pasta topped with Marinara Sauce. To acquire a consistent result of tenderness with the Scaloppini, it is necessary to marinate the veal overnight. My preference is to hand-beat whole eggs, enough to cover the Scaloppini slices. Top that with a generous amount of fresh crushed garlic. When ready to cook, just plunge the egg battered veal into flour and sauté the veal in butter. It is amazing! As a little tip, to tone down the acidity in your Marinara sauce, just add butter. The taste is much more smooth. Buon appetito! © Kelly McBride Loft