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marrow (beef)

Midollo di bue or midollo osseo (beef marrow) is used in a number of dishes in Northern Italy, including osso buco, risotto alla milanese and riso alla genovese.

The marrow from the spine, however, is called filone in the north and schienali elsewhere. It's traditionally used in several dishes as fritto misto alla piemontese and cima alla genovese.

Meats & Poultry

Text © Dana Facaros & Michael Pauls

Image by John Herschell