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Especially popular in Sicily, these can be made from thin slices of veal (involtini di vitello) or swordfish (involtini di pesce spada), rolled and stuffed with a mixture of pine nuts, raisins and bread crumbs. Usually they're grilled on a skewer, though involtini di vitello can also be cooked in a sauce (al ragú). The latter are similar to Liguria's tomaxelle or Friuli's Ucej scjampâts ('escaped birds') cooked in a sauce and served on polenta.

involtini primavera: Chinese spring (egg) rolls

involtine di Fénis: veal roulades filled with mocetta and Fontina, from the Valle d'Aosta, in a meat, brandy and cream sauce

Le Marche

Meats & Poultry


Valle d'Aosta

Text © Dana Facaros & Michael Pauls

Image by loloieg