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A simple ragout recipe from Switzerland, this easy dinner is made in a white sauce with mushrooms and white wine.

Simple flavors are at the heart of a Wiener Schnitzel. Breaded veal, chicken or pork is fried and served with fresh lemon juice. This traditional Austrian recipe was first mentioned in an 1884 cookbook by name and traditionally calls for veal cutlets and lard. It is served with lemon slices, butter lettuce salad, and potato salad or French fries.

In introducing Tuscany's cacciucco Artusi notes that a very similar fish stew is called Brodetto on the Adriatic coast, and then observes that the word Brodetto is used to describe an egg-based Easter soup in Florence: He concludes with the hope that Italians will unify their culinary terminology. This hasn't happened in the century since he published his book, and the stewed meat he calls Fricandó differs considerably from what you will find in Piemonte or the Valle D'Aosta.

Artusi doesn't say why these tasty, meaty fried tidbits are Roman, but they will be quite nice as an antipasto or to perk a failing appetite at mid-meal.

This recipe calls for a delicious herb and mustard sauce to top off these great veal chops. Remember not to overcook your the veal chops.

The word braciola means different things in different parts of Italy. In the north it's generally a cutlet -- veal or beef -- cooked flat, either with a sauce or over the grill. In the south, on the other hand, the word braciola can also refer to a slice of meat rolled up around a filling -- what's called an involtino further north. A braciolone is a big rollup, and this is a festive dish from Trapani.

Bulgarian stuffed cabbage or sarmi can be made with ground veal, ground pork, rice, onion and carrots.

Caramelized Veal with Cannellini, or Vitello Caramellato e Cannellini: This is an old recipe, at least in its origins -- the tradition of adding sugar to a recipe dates to the middle ages, when sweeteners were scarce and consequently highly prized, something to be enjoyed by those wealthy enough be able to procure them.

Val D'Aosta-Style Cutlets, or Costolette alla Valdostana: The Val D'Aosta is famed for its dairy products, so the use of butter and cheese to season these veal chops comes as no surprise. The recipe is, however, a relatively new development, thought up to please tourists who visit the region.

Cima alla Genovese: This classic Ligurian stuffed breast of veal is a standard feature of Genovese Christmas menus, but is also nice in the summer months, because it's served sliced, cold.