Chef inspiration
Bresaola della Valtellina con Parmigiano
In this special, Parmigiano, arugula, and beef create a savory, gently tangy cheese note and a fresh vegetal edge with pleasant bitterness.
The story
About the dish
At the heart of Bresaola della Valtellina con Parmigiano are Parmigiano, arugula, and beef. The profile moves from a savory, gently tangy cheese note in Parmigiano, through a fresh vegetal edge with pleasant bitterness in arugula, to full-bodied savory richness in beef.
The Emilian reference in the dish points to Italy’s Food Valley, where filled pasta, long-cooked sauces, cured meats and aged cheeses carry strong local identities. The Parmigiano brings a savory, gently tangy cheese note to the regional story carried by the dish.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.