On the nose

The classic scent of roasted, aromatic oven-cooked meat

To the taste

Delicate flavour typical of veal

The right moment

Baked to make tasty second courses, accompanied with potatoes or vegetables or seared in a pan to prepare minced meat such as ragù, tortellini or hamburger filling. Excellent also at room temperature cut into thin slices

The right match

Still red wine. Cabernet Sauvignon or Bonarda dell’Oltrepò Pavese