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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 & Michael Pauls
Image by Bob Jagendorf