Classical tradition
Manzo all’Olio
Also documented as Manzo All’olio
Beef top blade slowly cooked with extra-virgin olive oil, white wine, onions, celery and carrots, served with traditional polenta.
The story
About the dish
Davanti slowly cooks beef top blade with extra-virgin olive oil, white wine, onions, celery and carrots, then serves it with polenta. The beef becomes tender, the vegetables bring mellow sweetness, and the polenta takes up the savory cooking sauce.
Manzo all’olio is closely associated with Rovato in Franciacorta. Visit Brescia calls it the town’s signature dish and traces written mentions to the sixteenth century. Its history belongs to the same northern Italian table where a patient braise and a serving of polenta make a complete, comforting meal.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.