Veal breast pocketed and stuffed with a Parmigiano-rich filling, roasted slowly and sliced to show the mosaic. The old Parma second course that separates tourist menus from real ones.

Stuffed veal breast belongs to Parma's bourgeois Sunday kitchen: a cheap, fatty cut made grand with a filling of egg, Parmigiano, breadcrumbs and sometimes greens, sewn shut and roasted until sliceable. Gambero Rosso still singles out the version at Cocchi, and Osteria del 36 keeps it among its signatures. It is the dish to order where the menu is handwritten and the trolley still exists.

2 editor picks for Punta di vitello ripiena in Parma, ranked by editorial score. All Parma signature dishes · Punta di vitello ripiena across every city.