🥩 MAIN COURSES FROM THE LAND

Rovato Beef in Oil (De.Co. recipe)
One of the most beloved dishes of the Brescia tradition.
Prepared with selected chuck, slowly cooked for hours in oil, herbs and anchovies according to the historic recipe.
The meat is very tender, melts in the mouth, wrapped in a rich, fragrant sauce that invites you to mop it up with bread.
A true dish, just as it used to be made…
the kind you remember.

A timeless classic: the braised dish is slowly cooked in red wine with vegetables and spices until it becomes juicy and full of character. Every slice is a flavourful concentrate, accompanied by an aromatic sauce that caresses the palate and warms the heart.

Ossobuco with peas is a tasty main course, inspired by the classic Milanese preparation, a recipe symbolic of Lombard cuisine. Ossobuco, here accompanied by a side of peas, is a premium cut of meat from the bovine shin, including the bone (hence the name) and the marrow, which imparts flavour and tenderness to the meat.
A family dish that exudes the scent of Sunday: ossobuco cooked slowly until it's very tender, served with sweet and savoury peas that balance the richness of the meat. An encounter of textures and aromas that tells the story of the most authentic Lombard cuisine.

Stewed rabbit, served with baked potatoes.

From an old, now lost, Brescian recipe, we present to you the Shank cooked in beer for 4 hours and finished with vegetables and tomato, a triumph of flavours.

Polenta served with mixed mushrooms and bacon

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