This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play



Italians insist that veal is more tender and tastier than beef, and few beef cattle get to celebrate their second birthday. Legally, one slaughtered under the age of twelve months can be called vitello. 12-18 months old it is vitellone, and after that it's manzo, or beef. Fellini fans will know the name from his classic autobiographical film about five 'good for nothings', I Vitelloni (see trailer below).

Veal in restaurants usually takes the form of a thin, lean cutlet (scaloppa or scaloppine, or a cotoletta milanese fried in breadcrumbs).




Meats & Poultry

Text © Dana Facaros & Michael Pauls

Image by Micalea & Massimo, Creative Commons License