Chef inspiration
Bresaola della Valtellina con Spinaci Nocciole e Parmigiano
In this special, Parmigiano, hazelnuts, spinach, and beef create a savory, gently tangy cheese note, toasty aroma, and nutty depth.
The story
About the dish
The central flavors in Bresaola della Valtellina con Spinaci Nocciole e Parmigiano come from Parmigiano, hazelnuts, spinach, and beef. In the dish, Parmigiano supplies a savory, gently tangy cheese note, while hazelnuts add toasty aroma and nutty depth and spinach adds a fresh vegetal edge with pleasant bitterness.
It carries an Emilian cue toward Italy’s Food Valley, where filled pasta, long-cooked sauces, cured meats and aged cheeses carry strong local identities. In the dish, Parmigiano contributes a savory, gently tangy cheese note, giving that cultural setting a sensory anchor.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.