Celery

Tuscan bread soup meant to be made the day before and 're-boiled' the next day. Gets better every time.

Braised veal shanks with gremolata. One of Italy's greatest dishes. The marrow in the bone is the prize.

Not traditional, but very satisfying: Italian sausage crumbled into the soffritto. Makes it a full meal.

Thick pork shanks braised in white wine and stock. Cheaper than veal. Nobody is disappointed.

Keep the Parmesan rind in throughout cooking, and finish each bowl with proper grated Parmesan. How Tuscans actually make it.

Lamb shanks take the same treatment. Slower braise. The lamb version is technically Italian too, just less known.

American cavolo nero substitute: curly kale works well. Remove the tough centre ribs and add 5 minutes of extra cooking.