Graci! to the Italian Trade Commission for providing a classic recipe from each of the cities we mention in Celebrated Living's feature story, "A Visual Feast of Italy." Enjoy these traditional recipes from Milan, Venice, Bologna, Rome, and Naples — and for even more information on Italy, visit www.italianmade.com.

RISI E BISI
Rice and Peas
12 oz. long grain rice
2 1/2 oz. butter
2 tbs. olive oil
1 1/2 oz. lean pancetta
1 small onion
3 lbs. fresh peas
1 oz. parsley
6 tbs. Parmigiano
1 1/4 qts. beef broth
salt
pepper


Shell the peas. Make a battuto with pancetta and onion: put in a saucepan, add half the butter and the oil, and lightly fry until the pancetta melts and the onion loses its crunchiness. Do not let it become brown. Add the green peas and a ladle of broth. Stir and let cook on low heat for about 10 mins. (if the peas are tough cook for 5 more mins).

When the peas are halfway cooked, add all the broth, bring to a boil, add the rice and cook over medium heat. Stir frequently, adding additional broth if necessary (especially toward the end). Remember that the result should be fluid enough to form a wave on the dish when served.
Once al dente, turn the flame off, mix in the remaining butter, the Parmigiano, parsley, a pinch of pepper and serve.



COSTOLETTA ALLA MILANESE
Veal Chop Milanese Style
4 veal chops
1 pint milk
2 eggs, beaten
3 oz. white breadcrumbs
2 1/2 oz. butter
salt
pepper


Use veal chops that have been pounded to about 1/3-in. thick. Dip them in milk for 30 mins. and strain, then dip them in the beaten egg and bread them, pressing the crumbs onto the meat with the palm of your hand.

Melt the butter in a frying pan and saute the breaded chops for 3 mins.. on each side over a medium heat. Turn only once. The crust should be golden-brown and the meat should be pink. Salt and pepper to tas



CARCIOFI ALLA GIUDEA
Deep-fried Artichokes
8 tender artichokes
1 lemon
plenty of olive oil
salt
pepper


Remove the outer leaves of the artichokes and leave about 1 1/2-in. of stem. Trim off the hard part of the leaves with a sharp knife. Open the leaves and remove the beard from the center. Place in cold water and lemon juice, to avoid discoloration. Drain the artichokes and press them upside down until the leaves open up completely.

Salt and pepper the inside of the artichokes, then place them still upside down in a deep terracotta or iron pot with 1 pt. olive oil. Fry the artichokes for 18 mins. over a medium-high flame, with the pot covered. Remove from frying pan and place on paper towels to drain excess fat and cool. Re-heat the same oil, this time making sure it is very hot. Place artichokes into the oil stem up and cook till they open up like flowers. Remove from oil, pat them dry from oil drippings, and serve hot.

This is a very old recipe named alla Giudea because it was typically made in the Jewish ghetto of Rome.