Vitello is the Italian word for veal, the meat of young calves (usually male) appreciated for its delicate taste and tender texture. Veal is delicate, tasty, and versatile and is the most popular meat in Italy. It is served in many forms, as a roast, as scallopine, as a stew, as chops, and as a stuffed breast.
Vitello is pronounced "vee-tehl-loh"
Rotolo is the Italian word for roll, as in a dish called Rotolo di tacchino or Rotolo di vitello - It . . . Read More
Braciola is the Italian term which means small size of meat, cutlet or chop of pork, veal, lamb. In southern . . . Read More
Cima is the Italian word referring to "breast of meat", as chicken breast, veal breast. When the breast . . . Read More
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Animelle di vitello is an Italian dish of veal sweetbreads frequently fried in butter and cooked in Marsala. . . . Read More
Costoletta is the Italian word for cutlet, as seen in Italian recipes and menus. It also refers to chop . . . Read More
Costata is the Italian word for rib, rib chop. It refers to rib steaks, chops, cutlets, escalopes, including . . . Read More
Tacchino is the Italian word for turkey, a large domesticated bird whose flesh of are used for food. . . . Read More
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Braciola di maiale is the Italian term for "pork chop". Braciola - means chop or cut of meat. It is also . . . Read More
Arrosto is the Italian word for "roast" or anything roasted in the oven, normally meat cooked in an oven . . . Read More
Bocconcini is the Italian term for bite-sized morsels, as in stews or fried tidbits of meat or cheese. . . . Read More