Stufato alla sangiovannese

Redazione

This sumptuous and secret preparation from Valdarno elevates veal campanello through a ritualistic, painstakingly precise cooking process lasting many hours. The meat, finely sliced with a knife, tenderly falls apart in a thick, dark and spiced sauce, where the use of drogo—the traditional and mysterious blend of local spices—infuses the dish with pungent notes and a deep, lingering aroma, without heaviness and perfect for scarpetta.