Chef inspiration
Guancia di Vitello alla Bresciana
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
At the heart of Guancia di Vitello alla Bresciana are chanterelles, veal cheek, white wine, and rosemary. Braising keeps the principal ingredient in the dish tender while concentrating its cooking juices. It lets chanterelles bring a woodsy, deeply savory note; veal cheek bring full-bodied savory richness; white wine bring fruit-toned acidity and aromatic lift.
Read through its regional name, it belongs to northern traditions of rice, polenta, butter, cheeses and braised meats that vary markedly from province to province. The chanterelles bring a woodsy, deeply savory 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.