Vitello

Vitello (Italian: calf) refers primarily to veal, the meat from young calves. Specifically, it is the culinary term for veal dishes, particularly in Italian cuisine. The term encompasses various cuts of veal prepared in a variety of ways, often featuring sauces and accompanying ingredients. The age and breed of the calf, as well as the cut of meat used, significantly impact the tenderness and flavor of the vitello. Preparations of vitello are often considered a delicacy.

Common vitello preparations include:

• Vitello Tonnato: Thinly sliced cold veal covered with a creamy, mayonnaise-like sauce flavored with tuna.
• Vitello alla Milanese: Veal cutlet, breaded and fried, similar to Wiener Schnitzel.
• Vitello Scallopini: Thin slices of veal, pan-fried and served with a sauce. The sauce can vary greatly, including lemon and butter (al limone), Marsala wine (al Marsala), or white wine and capers.