Ingredienti

Bresaola dalla Valtellina IGP


Bresaola dalla Valtellina IGP


Regione Italiana
valori nutrizionali
TIPOLOGY
Meat and sausages

ITALIAN REGION

DOP
NO

IGP
YES




Bresaola dalla Valtellina IGP

History

Bresaola della Valtellina is salted and slightly aged beef that is can be eaten raw. It is cylindrical in shape, dark red in color with a delicate aroma and moderately savory taste. It is produced in the province of Sondrio, in Lombardy and was given IGP – Protected Geographical Indication – in 1996. Bresaola has been produced in Valtellina, and other alpine towns, since the early Middle Ages.

There are historical documents, including a book written by Lupi in1498, that describe the purchase of meat and salt for making bresaola or local consumption. The process of salting and aging the meat is similar to the method followed in the Graubünden canton of Switzerland, where the meat was cooled by the winds of Engadin valley coming down from the Spluga pass.

The word “bresaola” may come from the Latin word “brasaula”, or salted, grilled meat, because the initial phase of drying the salted meat occurred in rooms heated by wood fire. It may also derive from the terms “bre” and “sal,” literally carne salata di cervo (salted dear meat), which was popular throughout the entire alpine region and later replaced with beef. In the 19th century, an industry was born out of making bresaola in Chiavenna and spread beyond the Valtellina valley all the way to Switzerland. Bresaola reached Lombardy in 1930 (due to the expansion of the industry to various cities in Valtellina) and only since the Sixties did it reach the rest of Italy and Switzerland.


Let us inspire you


Barilla® Cellentani with Sweet Peppers Sauce and Lamb
An interesting palate-pleasing coupling of sweet ...

Fontina Croquettes
Every bite of these soft and ...

Barilla®Thick Spaghetti with Sausage & Leeks
Barilla®Thick Spaghetti with Sausage & Leeks

Eggplant Rolls with Fresh Ricotta and Thyme
A perfect main dish for vegetarians ...

Venetian-style Fried Custard
Traditionally, these fritters, cooked just before ...

Barilla® Spaghetti with Tomatoes & Seafood
Rich and flavorful, an ideal first ...

Spicy Marinara Penne
Try Barilla's Spicy Marinara Penne Italian ...

Bruschetta with Wild Mushrooms
A rich and tasty bruschetta that ...

Loin of Lamb with Artichokes
Discover how to elevate a loin ...

Valdostana-style Fondue
Warm up in cold weather with ...