Bresaola, an air-dried salted beef from the mountains of Valtellina, is a staple on the Northern Italian table: lean and highin protein is ideal as a light lunch or, more often, is consumed as part of an aperitivo or starter.
Made from top round, it is aged two to three months until the meat becomes firm and dark red in color: it is then thinly sliced, served cold with arugola or slices of grapefruit. Its curious name is said to come from the Lombard dialect word for "braised", "brasada".
Would you like to spend a week in one of the most picturesque areas of the Italian Alps? Here is what you need to do! Get “The Italian Gourmet Holiday Raffle” tickets to get a chance to win 7-day stay at La Fiorida, a Luxury Resort & Spa located in the famous area of Valtellina. (20% will be donated to the “I Love Norcia” association to support the reconstruction of the town, dramatically hit by the recent earthquake)