Chef inspiration
Guancia di Vitello ai Funghi Cantarelli
Chanterelles, veal cheek, white wine, rosemary, and polenta shape this special, with a woodsy, deeply savory note and full-bodied savory richness.
The story
About the dish
Guancia di Vitello ai Funghi Cantarelli draws its character from chanterelles, veal cheek, white wine, and rosemary. Braising keeps the principal ingredient in the dish tender while concentrating its cooking juices. The profile moves from a woodsy, deeply savory note in chanterelles, through full-bodied savory richness in veal cheek, to fruit-toned acidity and aromatic lift in white wine.
It fits a broader Italian habit of letting food tell the story of place, season and community through a concise list of recognizable ingredients.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.