David Zappelli<p>Classico <a href="https://sfba.social/tags/polpettone" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>polpettone</span></a> al forno<br>(“”) <br>Classical oven roasted <a href="https://sfba.social/tags/meatloaf" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>meatloaf</span></a>, <a href="https://sfba.social/tags/Italian" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Italian</span></a> style, with ground <a href="https://sfba.social/tags/pork" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>pork</span></a>, <a href="https://sfba.social/tags/veal" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>veal</span></a>, macerated bread, egg, Parmigiano Reggiano cheese, and Tuscan style herbs (parsley, sage, rosemary, and nipitella from our garden). It’s basted with brandy, and honey, plus its natural juices from long and slow cooking. The meal includes roasted turnips, carrots, and zucchini. </p><p>Day 13/90 of <a href="https://sfba.social/tags/autumn" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>autumn</span></a>, 278/365 year<br><a href="https://sfba.social/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>food</span></a> <a href="https://sfba.social/tags/CucinaItaliana" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>CucinaItaliana</span></a> <a href="https://sfba.social/tags/Maiale" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Maiale</span></a> <a href="https://sfba.social/tags/vitello" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>vitello</span></a></p>