Spezzatino di Vitello
Spezzatino di Vitello is a classic Italian veal stew, slow-cooked until tender in a savory, often wine-based sauce. It typically features chunks of veal, onions, carrots, celery, tomatoes, and herbs like rosemary and bay leaf. This comforting dish originates from Northern Italy, particularly regions like Lombardy and Piedmont.
🍽️ Nutrition at a glance
This dish is a high-protein, moderate-fat meal with relatively low carbohydrates, unless served with a starchy side. A typical serving provides a good source of iron, zinc, and B vitamins, with a calorie estimate around 300-400 kcal per serving.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 35 g |
| Carbs | 8 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 650 mg |
| Iron | 3.5 mg |
| Zinc | 5.2 mg |
| Vitamin B12 | 1.8 mcg |
| Niacin (B3) | 12 mg |
| Selenium | 28 mcg |
| Phosphorus | 280 mg |
| Potassium | 420 mg |
| Vitamin B6 | 0.6 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, spezzatino is the epitome of Italian 'cucina povera' (peasant cooking), transforming a tougher cut of meat into a rich, flavorful meal through slow, patient cooking. Nutritionally, the slow-cooking process helps break down proteins and connective tissue, making nutrients highly bioavailable.
