Ossobuco alla Milanese is rich, tender veal shank braised until the meat yields easily while the marrow stays luscious in the bone. White wine, soffritto, tomato, and stock form a glossy sauce, finished with bright gremolata for the classic Milanese lift.

Saltimbocca alla Romana is a quick, elegant dish of tender veal, salty prosciutto, and aromatic sage finished in a glossy white-wine butter sauce. The result is savoury, fragrant, and rich without being heavy, with beautifully browned edges and a bright pan sauce.

This schnitzel is thin, tender, and covered in a delicate golden crust that stays crisp under a final squeeze of lemon. Pan-fried in clarified butter, it has a rich aroma, gentle veal flavor, and the kind of simple elegance that makes a classic feel special.

Vitello Tonnato is a refined antipasto of tender, thinly sliced veal coated in a silky tuna-caper sauce. The result is cool, savory, bright with lemon, and deeply balanced by anchovy and capers, making it both elegant and surprisingly light for such a luxurious dish.

Blanquette de Veau is a refined, comforting stew of tender veal in a silky white sauce enriched with cream and egg yolk. Sweet glazed pearl onions and pale mushrooms give the dish its characteristic elegance, while lemon adds just enough brightness to balance the richness.

These tender meatballs are lightly browned, then finished in a bright tomato sauce scented with garlic and basil. The result is soft, juicy polpette with a rich, savory interior and a clean, lively sugo perfect for scooping up with bread.

Milanesa is a thin veal cutlet coated in garlicky parsley egg, breaded, and fried until crisp and golden. The inside stays tender and juicy, while a squeeze of fresh lemon cuts through the richness and brightens every bite.