Italy
Braciole messinesi
In Messina, Braciole messinesi are thin beef rolls filled with breadcrumbs, cheese, pine nuts, and herbs.
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Florence, Italy
Braciole rifatte
In Italy, Braciole rifatte are meat rolls reheated in a savoury sauce until tender and deeply seasoned.
Piedmont, Italy
Brasato al Barolo
In Piedmont, Brasato al Barolo is beef slowly braised in wine with onion and root vegetables.
Italy
Bruscitt
In Italy, Bruscitt is coarsely minced beef braised with butter, garlic, fennel seed, and red wine.
Genoa, Italy
Cima alla Genovese
In Genoa, Cima alla Genovese is stuffed veal breast with eggs, peas, herbs, and cheese.
Aosta Valley, Italy
Costoletta alla valdostana
In Aosta Valley, Costoletta alla valdostana is veal cutlet with Fontina and ham, browned crisp.
Bologna, Italy
Cotoletta alla Bolognese
In Bologna, Cotoletta alla Bolognese is veal cutlet topped with prosciutto and Parmesan.
Milan, Italy
Cotoletta alla Milanese
Milan's breaded veal cutlet, traditionally bone-in, fried in butter. Older than the Wiener Schnitzel, it stays juicy inside a golden crust.
Rome, Italy
Saltimbocca alla Romana
Roman veal scaloppine topped with prosciutto and a sage leaf, sautéed in white wine. The name means 'jumps in the mouth' for its lively flavor.
Piedmont, Italy
Vitello Tonnato
Piedmontese cold sliced veal topped with a creamy tuna-caper sauce. An iconic summer antipasto, traditionally served on Ferragosto (August 15).