Spring Meat Bollito

Spring Meat Bollito
chef

Gianluca Galliera

Menù Ingredients Menù Ingredients

N °3 Cipolline all’aceto balsamico di Modena I.G.P. - Baby onions in Balsamic vinegar of Modena PGI - VW1

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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Discover the Menù products in this recipe:

Cipolline all’aceto balsamico di Modena I.G.P. - Baby onions in Balsamic vinegar of Modena PGI
Gluten-free

Cipolline all’aceto balsamico di Modena I.G.P. - Baby onions in Balsamic vinegar of Modena PGI

Onion

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