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Veal Rolls with Anchovy and Mozzarella

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Veal rolls filled with a rich anchovy-tomato paste and mozzarella cheese. Braised in Marsala for a complex, savory finish.

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Veal scaloppine rolled up with pancetta and parmesan, then braised in a white wine and tomato sauce. Simple ingredients, deep flavor.

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Small veal rolls filled with a mixture of pork, ham, parmesan, and nutmeg. Braised in white wine and broth. A comforting Milanese specialty.

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Veal, asparagus, and Fontina cheese are sealed in parchment paper and baked. Opening the packet at the table releases a cloud of delicious aroma.

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A sophisticated dish featuring a sauce of anchovies, ham, capers, and Grappa. The grappa adds a pungent, aromatic note.

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Veal cooked ‘Pizzaiola’ style with tomatoes, garlic, oregano, and salty capers. A robust and aromatic sauce for tender meat.

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Veal cutlets topped with melted mozzarella cheese. A simple yet satisfying dish that highlights the quality of the veal and cheese.

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Veal scaloppine sautéed in butter and finished with fresh lemon juice and parsley. Light, bright, and incredibly fast to prepare.

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A gentler, richer variation of Veal Marsala. A splash of cream softens the wine’s intensity, creating a velvety sauce.

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The quintessential Italian veal dish. Thin veal scaloppine are browned quickly and finished in a rich, savory Marsala wine sauce.