€84,90
€84,90
Roast Veal is a fine cut of veal prepared with the addition of salt and selected flavourings only and baked, just like in the past. The perfectly balanced high-quality ingredients used in its production create a product with a delicate and unique taste, ideal for many recipes.
The product is already-cooked and vacuum-packed.
Veal, salt, flavourings
Veal, salt, flavourings
HOW TO ENJOY IT AT ITS BEST
Roast Veal is a much-loved product often present on the tables of (not only!) Italians, whether for lunch or dinner, during family time or just for the lovers of this cut of meat. The difficulty in making a tender and tasty veal roast lies precisely in the cooking process.
To best enjoy the tenderness and flavour of Roast Veal, we recommend serving it at room temperature cut into thin slices. In this case, it is delicious paired with a zucchini salad and some buffalo Stracciatella cheese, as a carpaccio. Otherwise, we also recommend it for a quick lunch, as a filling for a tasty sandwich with turnip greens and Pecorino cheese flakes. Or, it can also be sliced into thicker pieces, and served hot: it’ll become the protagonist of your second course. For example, heat it for a few minutes in the oven or a pan, with some spices and a clove of garlic and serve it with baked potatoes au gratin with rosemary and thyme or a plate of seasonal vegetables.
It is a very versatile product that leaves room for imagination in cooking.
Let yourself be inspired by the recipe section on our website to discover the different ways to enjoy it.
TASTE FEATURES
As for its perfume, it has the typical aroma of roasted meat and spicy notes given by the flavourings used to make this product even tastier. It can be enjoyed by cutting it into thin or thicker slices, as preferred, and choosing from the various combinations, according to your taste. This Roast Veal is made following a secret recipe handed down for dozens of years, making it a product enjoyed by everyone, young and old alike.
CURIOSITY
Do you know who invented the recipe for Baked Veal Roast? Legend has it that, in the mid-nineteenth century, it was Justus von Liebig who first mentioned the roast. Although this claim has since been debunked, it continues to be taught in hotel schools when talking about roasting. Given the great fame Liebig enjoyed, this theory was immediately accepted. The famous chef himself, Auguste Escoffier, cited it in his 1903 book The Culinary Guides.
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