Classical tradition
Manzo Brasato alla Piemontese
Beef blade shoulder slowly cooked with red wine, onions, celery and carrots, then served with polenta—a deep, warming Piedmontese braise.
The story
About the dish
Slow cooking turns beef blade shoulder tender while red wine gives the sauce dark fruit, acidity and depth. Onions and carrots bring sweetness, celery adds an earthy aromatic note, and soft polenta provides a mellow place for the concentrated cooking juices to settle.
Brasato is one of Piedmont’s emblematic meat dishes; the region’s best-known expression is Brasato al Barolo. That classic shows how Piedmont’s vineyard culture and patient kitchen work meet at the table: a firm cut of beef, wine and time become generous winter food, with polenta ready to carry every spoonful of sauce.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.