The Italian Veal Dish You’ll Make Again and Again

Veal in White Wine/Vitello in Vino Bianco

Piedmont is one of those places where food really matters—and this dish, Vitello in Vino Bianco, is one of my absolute favorites. It's everything I love about Piedmontese cooking: tender veal, gently simmered with herbs and white wine until it becomes something truly special.

It’s a simple dish, yes—but that’s the magic. It lets the ingredients shine, just like they do all over this region. Honest, unfussy, and full of heart.

The white wine used in the recipe plays a crucial role in enhancing the dish's flavors. Piedmont is renowned for its exceptional white wines, and the region's vineyards produce a wide variety of grapes that contribute to the unique character of the wine. The choice of wine can vary, but popular options include Gavi, Arneis, or even a dry sparkling wine like Asti Spumante. The wine infuses the veal with its distinctive bouquet, creating a delicate and harmonious flavor profile.

The result? A plate of veal in white wine that’s both elegant and comforting. The meat is so tender it practically melts in your mouth, and that lovely white wine sauce brings everything together with just the right balance of subtlety and depth. It’s the kind of dish that reminds me why I fell in love with Piedmontese cooking—simple ingredients, done properly, with care and heart.

Being easy to cook is important for me - particularly when Maria is not around to help. Even I manage to make this dish taste delicious.

Ingredients:

👩‍🍳 Instructions:

1. Prep the Veal:
   Trim any excess fat from the veal and tie it with kitchen string so it holds its shape during cooking. Pat it dry with paper towel and season with salt and pepper.
2. Sear the Meat:
   In a large pan, heat the olive oil over medium heat. Add the veal and brown it on all sides—this helps lock in flavor. Add the rosemary, garlic, and onion, and sauté for a few minutes until fragrant.
3. Deglaze with Wine:
   Pour in the white wine and let it simmer for 5–7 minutes until the alcohol cooks off and the liquid reduces by about half.
4. Slow Roast the Veal:
   Transfer the veal and its juices to an ovenproof dish with a lid (or cover tightly with foil). Roast in the oven at 170°C (340°F) for 1.5 to 2 hours, turning the meat halfway through and adding a splash of extra wine or water if it looks dry. TIP: Keeping the roast covered helps lock in moisture and intensify the flavors.
5. Prepare the Vegetables:
   While the meat roasts, gently fry the carrot, peppers, and cherry tomatoes in a mix of olive oil and butter for 4–5 minutes—just enough to soften slightly.
6. Final Roast with Vegetables:
   About 30 minutes before the end of cooking, scatter the vegetables around the veal in the roasting dish. Spoon over a little olive oil and sprinkle with chopped parsley. Continue roasting uncovered to let everything develop a light caramelization.
7. Rest and Serve:
   Remove from the oven and let the veal rest for 10 minutes before slicing. Serve with the roasted vegetables and any pan juices spooned over the top.

🍷 Serve with: a glass of chilled dry white wine or a light red like Dolcetto. Crusty bread on the side wouldn’t hurt either.

For more absolutely mouth-wateringly delicious recipes from the Piedmont area of Italy get a copy of Autumn in Piemonte: Food and Travels in Italy's Northwest (Amazon affiliate).

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