Classical tradition
Manzo all’Olio
Also documented as Manzo All’olio
Beef top blade slowly cooked in extra-virgin olive oil and white wine with onions, celery and carrots, then served with polenta—tender, full-bodied and aromatic.
The story
About the dish
Slow cooking gives the beef top blade a yielding texture while extra-virgin olive oil makes the sauce round and silky. White wine brings lift, onions and carrots contribute mellow sweetness, celery adds an earthy aromatic note, and polenta absorbs the deeply savory cooking juices.
Manzo all’olio is the signature dish of Rovato in Franciacorta, a town associated for centuries with the cattle trade. Visit Brescia traces the dish in local documents to the sixteenth century, while Rovato protects and celebrates it today as a De.Co. specialty. Its long life captures a defining habit of Lombard cooking: transforming a sturdy cut, patient heat and a few pantry ingredients into food made for gathering.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.