How to make Maiale al Latte

Why cooks start here

Maiale al Latte is cooked the way Emilia-Romagna cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Maiale al Latte hails from the culinary heart of Emilia-Romagna, where rustic traditions meet the art of simplicity. It's a dish deeply rooted in home kitchens, where recipes are shared through generations without the need for precise measurements or elaborate presentation. This version captures the spirit of an Italian family meal, brought together with a generous hand and a relaxed approach. The pork shoulder, bathed in whole milk, transforms into a tender, succulent delight, enriched by the aromatic whisper of sage and garlic. The olive oil adds a luscious depth, while the milk reduces to a delicate, creamy sauce that envelops the meat. Salt is a personal touch, added to taste, ensuring each bite is perfectly seasoned.