🥩 MAIN COURSES OF MEAT

Rovato Beef in Oil (De.Co. recipe)

One of the most beloved dishes of the Brescia tradition.
Prepared with selected chuck roast, slowly cooked for hours in oil, herbs, and anchovies according to the traditional recipe.
The meat is incredibly tender, melts in your mouth, and is wrapped in a rich, fragrant sauce that begs to be mopped up with bread.
A true dish, just like it used to be made…
one of those you remember.

A timeless classic: the pot roast is slowly cooked in red wine with vegetables and spices until it becomes juicy and rich in character. Each slice is a flavor concentrate, accompanied by a fragrant sauce that caresses the palate and warms the heart.

The ossobuco with peas is a flavorful main course inspired by the classic Milanese preparation, a symbol of Lombard cuisine. Ossobuco, here accompanied by a side of peas, is a prized cut of meat taken from the bovine tibia, including the bone (hence the name) and the marrow, which gives flavor and tenderness to the meat.
A family dish that evokes Sunday: ossobucos slowly cooked until they become very tender, served with sweet and savory peas that balance the strength of the meat. A meeting of textures and aromas that tells the story of the most authentic Lombard cuisine.

Coniglio in umido, servito con patate al forno.

Da una vecchia ricetta bresciana ormai perduta, vi presentiamo lo Stinco cucinato alla birra per 4h e per finire cottura verdure e pomodoro, un tripudio di sapori.

Polenta accompanied with mixed mushrooms and bacon

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