Bresaola

Vivanda_Gastronomia_Bresaola

 Bresaola 

Region:
Northern Italy
Season:
Year-Round
Great Choice For:
Semi-Vegetarians
Carnivores
Adventure Eaters
Eat It For:
Lunch

Found all over the north of Italy, bresaola is definitely something you should try, especially while traveling the upper regions. Similar to prosciutto but made with horse or beef, bresaola is an air cured meat which is salted and traditionally flavored with spices including clove, cinnamon and laurel. Coming from the ‘ham’ (or hind leg) of of the animal, it is very lean and should be sliced thinly. Try eating it plain to understand it’s flavor purely. Alternatively, try it as an antipasti paired with rucola and cheese (grana padano), drizzled with local olive oil and fresh lemon. A delightful starter to any meal, it will hold you over for the main course without filling you up.

Where to find bresaola

Florence: Vivanda Gastronomia, a small enoteca, focuses on offering quality whole ingredients that are organic and ethical.

Valtellina: In a picturesque location situated among vineyards and orchards, Altavilla, a bed and breakfast and trattoria, is known for cooking up excellent examples of the regional cuisine and is worth a visit, whether you are staying there or not.

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