mezzomediBresaola
Lean, delicate dried beef, salty with a subtly vinous note.
Salted and dried beef from Lombardy, bresaola offers a fine and compact texture with a rich and slightly sweet taste. It is traditionally enjoyed raw in thin slices, accompanied by a drizzle of olive oil and lemon, and is an emblematic cured meat of Mediterranean, particularly Italian, cuisine.
Best pairings
Parmesan Classic84%Bresaola and Parmesan shavings.
Arugula Classic83%Bresaola, arugula, and Parmesan, a Piedmontese antipasto.
Extra virgin olive oil Classic82%Olive oil on bresaola carpaccio.
Lemon Classic82%Lemon on bresaola, acidity on cured meat.
Black olive Classic82%Saline and mineral flavors harmonize with the umami depth of cured meat.
Red onion Classic81%Sweet piquancy brings freshness and a sugar-salt balance typical of Mediterranean platters.
Porcini Classic80%Intense woody flavor accentuates the deep umami and roasted notes of bresaola.
Preserved lemon Classic79%Complex salty acidity of preserved lemon soothes umami richness in Maghrebi Mediterranean traditions.
Button mushroom Classic78%Earthy umami that creates a symphony of amino acids with cured meat in Italian cuisine.
Kalamata olive Classic77%Greek black olive with a fruity-mineral profile that extends the meaty, salty flavor.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with bresaola?
Bresaola pairs especially well with parmesan, arugula, extra virgin olive oil, lemon and black olive. Bresaola and Parmesan shavings.
What can I substitute for bresaola?
If you don't have it, try: prosciutto, serrano ham, coppa.