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”.
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