Is a dish from Milan, Italy, capital of
Lombardy, of braised veal shanks. It is usually
sprinkled with gremolata, a mix of parsley, garlic and
lemon. Served with veggies and pasta.
Its origins are in North Italy,
specifically Eastern Piedmont, Western Lombardy, and the
Veneto (where Vialone Nano
comes from), where rice paddies are abundant. It is one
of the pillars of Milanese cuisine.
Rabbit meat is lean and tasty. Rabbit
meat, mushrooms, flour, olive oil, onions, garlic,
drained tomatoes, tomatopaste,
Serve on a bed of rice moistened with
gravy and garnish with mixture veggis and pasta.
Lamb Loin that is fully trimmed,
marinated in extra virgin
olive oil, fresh rosemary and garlic.
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