Lean beef topside or eye-of-round dry-cured with salt, pepper, juniper and bay, aged 2 to 3 months in the cold Alpine air of the Valtellina valley above Milan. Sliced paper-thin and dressed with olive oil and rocket.

Bresaola has been produced in the Lombard Alpine valley of Valtellina since at least the 15th century, with PGI (IGP) status established in 1996. The cold, dry Alpine air at 600 to 900 m of elevation is the natural drying chamber. Milan's Salumeria del Corso, Peck and Eataly all run defensible bresaola counters; the sliced board with olive oil, lemon, rocket and shaved Grana is the city's classic aperitivo opener and a summer first course in fine dining.

3 editor picks for Bresaola della Valtellina in Milan, ranked by editorial score. All Milan signature dishes · Bresaola della Valtellina across every city.