Manzo alla vecchia Trento

Manzo alla vecchia Trento


  • 1 kg of beef meat (breech, codon or rump)
  • 50 g of bacon cut into sticks
  • 50 g of butter
  • 1 glass of red wine vinegar
  • 1/2 l of milk
  • 1/4 l of meat stock
  • 2 tablespoons of white flour
  • 2 or 3 sprigs of rosemary
  • salt
  • pepper


Combine the piece of meat with the bacon, tying it tightly with a colorless thread, inserting the sprigs of rosemary between the meat and the thread.

Cover the beef with flour, put it in a saucepan and brown it well on each side in the butter. Then sprinkle with vinegar, letting it evaporate, then pour the milk.

Cover and cook slowly for about 2 hours. While cooking, add a little broth when necessary.

Once cooked, add salt and pepper.

Cut the meat into slices about 1 cm thick, arrange it on a previously heated serving plate, cover with cooking sauce and serve immediately. Accompany with hot corn polenta.

When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.

Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.