Stupisci i tuoi ospiti con involtini gourmet di bresaola, caprino, pepe nero ed erba cipollina.
Origin
Bresaola is air-dried, salted beef that comes from Valtellina. It is not considered as charcuterie because it doesn’t derive from whole meat cuts. The word ‘breasola’ probably comes from the dialect word ‘brasa’ (which means ember), this is because its air-drying process would take place in rooms heated by braziers.
Cookit
A typical and traditional combination is bresaola with shaved parmesan and arugula, seasoned with Sorrento lemon and salt. Its fresh and delicate flavour makes it a perfect ingredient for salads but bresaola is wonderful when cooked too. For example, it can be used to make a sauce for pasta with cream and vegetables, or used to make creams and soups.
Did you know that
Bresaola PGI (Protected Geographical Indication) is one of the flagship product of Valtellina. It is nutritious, low in fat, highly digestible and rich in proteins, iron, vitamins and minerals. Its mild taste allows it to be combined with strong flavors.
