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Lemon stew


700 gr. of veal shoulder

2 ripe tomatoes

4 carrots

3 lemons

10 baby onions

A glass of white wine

80 gr. of butter


Salt to taste, pepper,

Oil to taste

Cut the meat into large cubes and pass them in the flour, melt half of the butter in a pan with the oil, place the pieces of meat on it and brown them over high heat, wet them with white wine, the juice of two lemons and add a few tablespoons of boiling water, season with salt and pepper, lower the heat and cook with the lid on for at least an hour and a half. In the meantime, cut the carrot into cubes, onions and tomatoes and brown them in a pan with the other half of the butter and let them cook over moderate heat for half an hour. When the meat is cooked, add the vegetables and cook for about ten minutes. Peel the third lemon, slice it and add it to the stew and serve hot.


Flavia Pantaleo does not like to call herself a chef, but rather a passionate cook. Born in Naples but a citizen of the world, specializing in traditional Neapolitan and Sicilian dishes, she was invited to the USA and Japan to teach Italian cuisine. She has appeared in numerous Italian and foreign magazines and newspapers (one for all, the New York Times) and interviewed by various international television and radio channels. As part of the week of Italian cuisine in the world, in 2018 she was invited as a Masterchef, by the Italian Cultural Institute of Rio de Janeiro and by the Italian Embassy in Brasilia, and in 2016 by the Italian Embassy in Sudan. 
For Bonanno Editore he published “The kitchen of pasticci e dei timballi”. His recipes are contained in important American books in the sector. Contact me for your Christmas menus.  

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