icon Antipasto di bresaola.

Bresaola is air-dried, salted beef that has been aged two or three months. It originates in Lombardy in Valtellina, an Alpine valley running east-west from the northern end of Lago di Como to the Swiss border. Bresaola is dark red to purple, lean and tender, with a sweet, musty scent.


  • 2 lemons
  • 12 slices bresaola
  • YIELD: Serves 2


  1. Arrange 6 slices of the bresaola on 2 plates, folding them partially to create a 3-dimensional landscape
  2. Cut the lemons in half. Spiral-cut each of the halves, arrange 2 on each plate and serve immediately.

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Last updated: September 12, 2014
Photograph from Wikimedia Commons used under the terms of the GNU Free Documentation License.