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scottona
meat from a young cow
Favoured for its tenderness, scottona comes from a cow that has never given birth and has been slaughtered before it reaches 16 months. Often grilled, or used as a filling in agnolotti.
Scottona Prussiana (Prussian beef) is currently quite trendy in Italy at the moment. The meat of Frisian heifers raised on grass and sugar beets in the rich pastures of Masuria, Poland’s land of a thousand lakes, is richly marbled, delicious, and tender when properly aged.
Mede in Lombardy serves it up in a variety of ways in June at the week-long Sagra della Scottona.
Image by Bob Jagendorf