Veal or vitello is a milk-fed calf, it’s meat prized throughout the Italian peninsula.

In his seminal work, Il cuoco galanta, the early 19th-century cook and philosopher Vincenzo Corrado wrote that milk-fed veal is the choicest of luxury meats: “There [is] no part of the animal that cannot be seasoned and tastefully prepared.”

At Manzo, Eataly’s meat-focused restaurant, we prepare a dish of sauteed veal kidneys alla diavola: flour-and-cayenne-dusted kidneys, sauteed and served with a vibrant, chile-infused red wine sauce.