An explosion of flavour in every bite! These succulent veal meatballs with herbs and 24-month Parmigiano Reggiano DOP are slowly cooked in tomato sauce. A classic torta al testo completes the dish.

Whatch the recipe on 

1. Start by preparing the meatballs. Mince veal from whole cuts, and then mix bread, milk, eggs and finely grated 24-month Parmesan cheese DOP, celery, carrots, onion and garlic. Add salt and pepper to taste.
2. Form medium-sized meatballs with the mixture.
3. The meatballs are first blanched and then simmered in the sauce for about 20-30 minutes or until the meatballs are cooked and tender.
4. Serve the meatballs hot, dipped in the fragrant tomato sauce, together with the freshly heated torta al testo.