Spring Meat Bollito

chef

Gianluca Galliera

Other Ingredients

80 g. Fresh vegetables

100 g. Steam Veal Bollito

RECIPE BY CHEF REINHOLD UNTERFRAUNER OF HOTEL GENZIANA IN ORTISEI AND CHEF WILLY LARESE OF HOTEL ADLER IN ORTISEI MADE BY GIANLUCA GALLIERA IN COLLABORATION WITH MONICA COPPETTI.

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