Bresaola della Valtellina

Desserts

A few days ago we enjoyed a delicious starter in a restaurant, Mozzarella with bresaola and a very delicate dressing, it was exquisite, with Italian products, as it should be. Some of you may wonder what bresaola is, because it is for Italians what cecina de León is for us, a delight, although ours is somewhat tastier.

La Bresaola della Valtellina, in the Lombardy region (Italy), also has the PGI guarantee (Protected Geographical Indication). It has the benefit of the climate in which it is made, with the fresh air that descends from the heart of the Italian Alps. Its origin is very ancient, as you imagine it was the result of the need to preserve the meat after maceration, salting and drying. It is made with veal meat, the part made with the so-called “hip tip” being more appreciated, which after being seasoned, is cured for two or three months, resulting in a sausage with a mild flavor, somewhat bitter but with an ideal texture.

It is a very nutritious food, low in fat and high in protein. It is ideal both eaten raw, dressed with olive oil, pepper and a little Parmesan, in salads, with arugula ... and cooked, in the same restaurant we also taste it on an excellent pizza.

If you have not yet tried bresaola, we recommend that you do so, but make sure that it has the guarantee seal that will allow you to really appreciate a quality product.

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  • Ingredients and Food
  • Italy
  • bresaola
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