Yize inyama ingenye yokudla okuyinhloko cishe kuwo wonke amazwe omhlaba ngaphandle kokunye ngenxa yezizathu zenkolo, e-Italy kunezindlela zokupheka ezinjenge-pasta nama-noodle alo noma i-pizza yakudala. Kepha enyameni, i-Ossobuco yisidlo esidliwa kakhulu ngamaNtaliyane.
I- "Ossobuco" ingesinye sezidlo eziphambili zase-Italy ngoba iqoqa umlando omuhle, yize ekuqaleni ukuqala kwayo kubuyela eMilan. Kepha kuya ngokuthi ngubani ophethe ukupheka, le nyama ingahle ibe mnandi ngokwengeziwe.
Abapheki abahamba phambili base-Italiya baqinisekisa ukuthi indlela emnandi kakhulu yokwenza i-Ossobuco ukupheka okuhamba kancane nokuqhubekayo, okumanziweyo njalo ngewayini elimhlophe ukuze lithole ukunambitheka futhi lapho nje seliphekiwe, iwayini lingena enyameni.
Njengokuhambisana, ukukhethwa kwemifino nemifino enjengezaqathe, u-anyanisi nokunye okuthosiwe, yize abanye bekhetha nelayisi eliphekiwe. Okubalulekile kulezi zimo ukuthi i-Ossobuco iphakwa ngokuphelele epuletini, kufakwe ithambo.
Kochwepheshe benyama, ithambo akufanele lisuswe ngoba linikeza isabelo salo sokunambitheka, yize lokhu kuzoncika ekutheni liphekwe yini phezu kwamalahle. Okuthokozisayo ukuthi inyama ka-Ossobuco iphekwe kuhhavini, newayini nemifino ngakho-ke kujatshulelwa isidlo esihle kakhulu kunoma iyiphi indawo yokudlela yase-Italy.
Ngicabanga ukuthi kungakuhle kakhulu ukubhala ukuthi i-Ossobuco isidlo esijwayelekile saseLombardian (angisho ukuthi ayilungiselelwe kuzo zonke izingxenye ze-Italy nasemhlabeni wonke). Kuyafana nokutshela amaFulentshi ukuthi u-Aïoli uyiCatalan hhayi isiFulentshi.