Main courses Meat

Veal with Trevigiana salad and Tomini del Boscaiolo


  • 1

    Place the thin slices of meat in a baking tray.
    Wash and cut up the Trevigiana salad and lay it over the raw meat.

  • 2

    Cut the Tomino del Bosaiolo into slices, lay over the Trevigiana salad, drizzle with oil, add salt and bake in the oven for a few minutes. 

Product used

Tomino del Boscaiolo®

100% Piedmontese milk, traditional recipe and genuine goodness: these are the ingredients that make Tomino del Boscaiolo®  a unique cheese, containing all the essence of an area where excellent f...



  • Longo Tomini del Boscaiolo®
  • Sliced veal
  • Trevigiana salad
  • Extra virgin olive oil
  • Salt

Use tips

Main Courses
Rosso Canavese DOC
Spring - Summer

Suggestions for presentation:

Only the edges of the meat must be slightly roasted.

Copyright © Caseificio Longo 2020. All rights reserved.
Via Leonardo da Vinci 43 10086 Rivarolo Canavese (TO) Iscritta al Registro delle imprese di TORINO sezione ORDINARIA CF P. IVA 06357760013 . Iscrizione REA: 780524