It is well known that Italy is the country of pasta, a traditional mixture of flour, oil, water and milk, which has become the Italian product par excellence. World famous, Italians transform this popular dough into thousands of different shapes. But it is not only pasta that has turned Italy into a well-known gastronomic destination. Meat dishes also occupy a very prominent place in Italian kitchens, especially those prepared with veal or
di vitello
as it is known to Italians.
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Veal, the ideal side dish for all types of pasta
Veal is very popular in Italian kitchens, especially when combined with some of the most popular traditional pastas. For example, pasta with Ragù sauce, made from veal. To obtain a delicious Ragu sauce, they cook the veal in its own juice and then mix it with a sauce of natural tomatoes and different types of vegetables, such as carrots, onions and green peppers. In addition to being a tasty accompaniment to various types of pasta, Ragu is also eaten as a main dish with a salad or used as a base for a tasty lasagna.
Veal at the center of popular gastronomic creations
But Italians are also fortunate to enjoy great gastronomic creations where the central element is the veal itself. Some of the most popular dishes are:
- Tagliata: veal is prepared in very thin cuts, cooked on the outside and more raw on the inside. It is usually served with arugula, parmesan cheese and natural tomatoes. Tagliata is, in fact, one of the most popular ways of eating veal in Italy.
- Arrosto di vitello: it is a dish similar to one of our rustidos. The veal should be roasted to perfection, with an even temperature throughout the roasting and only increasing it slightly at the end of the preparation so that the veal gets those brown tones. Arrosto di vitello is a dish of great tradition among Italian families.
- Vitello tonnato: typical of the Piedmont region, it is the perfect union between veal, tuna and anchovies. The combination of these three foods may come as a surprise at first, but once tasted, prejudices fade away. In fact, Vitello tonnato is one of the most famous and popular Italian dishes all over the world. It is a boiled veal meat, cut in thin slices and accompanied by a salty sauce made with tuna and anchovies. In addition to these three main products, what are the other two secret ingredients? A couple of boiled eggs and some capers. This surprising dish is very common in Italian homes during the Christmas holidays.
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- Carpaccio: currently perhaps one of the most popular veal dishes in the world, and as expected also in Italy. To prepare a good Carpaccio, the veal must be raw, very thinly sliced and dressed with a sauce with an acid base. The sauce is made by mixing an emulsion of oil and freshly squeezed lemon juice. Italians often accompany veal with Parmesan cheese and arugula, to give their personal touch and make the dish more characteristic.
As a final note, we should point out that along with the passion for pasta and meats, Italy also stands out for being a land of great wines. Therefore, they have the habit of pairing their best veal dishes with some of them, such as Chianti, one of the best known and preferred wines by Italians.
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After this brief overview of Italian gastronomy, we suppose that your desire to visit the country will surely have increased. We can’t magically transport you to the Trevi Fountain in Rome, the Duomo in Milan or St. Mark’s Square in Venice, but we can do something for your travel and gastronomic interests. If you come to Viñals 1906 stores, we can offer you different cuts of the best veal, and also help you to prepare some of the tasty Italian creations that we have just discovered.
Still undecided? One last note, then: the best chef in the world is Italian, his name is
Dario Cecchini
and he relies on our meat to prepare his delicious dishes. Is it now? Come and taste Viñals 1906 meat, we are waiting for you!
