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The Italian word for beef from an animal between 1 and 2 years old – as opposed to veal which is reared for around 5 to 6 months.

The meat is slightly darker in colour than veal, and has a little more flavour. Some Vitellone is now produced in Britain – see our Mail Order section.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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