Lingua di vitello scottata

€16

Arcadia · Turin

Seared veal tongue served with anchovy, bagnetto verde, and rubra sauces.

Nutrition

≈ 300 kcalper portion of about 200 g

Protein31%
31%
Fat64%
64%
Carbohydrates5%
5%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

Slices of veal tongue that have been boiled and then seared, accompanied by various herb and anchovy-based sauces.

Cuisine: Italian (Piedmontese)
Origin: Piedmont, Italy

Typical ingredients

veal tongue
anchovies
parsley
oil
vinegar

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

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