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scottona

meat from a young cow

Favoured for its tenderness, scottona comes for 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.

Mede in Lombardy serves it up in a variety of ways in June at the week-long Sagra della Scottona.

Text © Dana Facaros and Michael Pauls

Images by: Bob Jagendorf