Beef in Rovato oil

“Eating is incorporating a territory”.

(Jean Brunhes)

Cuisine is one of the main voices in the story that restores the identity of a territory: food, in fact, represents the most genuine expression of a place. Discovering the food and wine traditions of a place allows you to establish a direct link with it, getting to know it in depth.

Franciacorta is a land of countless resources and its richness also emerges from the flavors that characterize its typical dishes.

Beef in oil is a second course dish typical of the Franciacortino hinterland, in particular of the Municipality of Rovato. It is an ancient poor cuisine recipe, yet still today it is characteristic of the place and is very loved. The secret to preparing perfect beef with oil is to choose quality ingredients: the fundamental element to obtain a tasty dish is the so-called “priest’s hat”, soft beef that is browned in a rich sautéed onion and then cooked for a long time in water and oil. The result is a riot of flavours that makes this exquisite recipe one of the most emblematic of the typical cuisine of Franciacorta.