Beef Braised in Red Wine (Brasato al Vino Rosso)

Piedmont is the home of this noble dish, where the meat is slowly simmered whole rather than cubed. Unlike other Italian stews, the aromatics here are blitzed into a velvety, wine-rich cream at the end, providing a glossy finish that defines the region's approach to comfort. Using a robust Barolo ensures a deep, savoury intensity that balances the natural sweetness of the soffritto.

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