Veal or vitello is a milk-fed calf, its meat prized throughout the Italian peninsula.
In his seminal Il cuoco galanta, the early-19th-Century cook and philosopher Vincenzo Corrado wrote that milk-fed veal is the choicest of luxury meats: “There being no part of the animal that cannoy be seasoned and tastefully prepared.” So is the case for the foot.
The foot is typically cooked slowly, as in this Tuscan preparation.
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