Oddly enough, turkey is a popular meat in Umbria, and there it is raised to have some flavour. Legs and breasts are sold separately.

You would be unwise to tell your dinner guests the English translation of this dish before they taste it. This is an Umbrian adaption of the North Italian speciality, Vitello Tonnato. This substitution crops up a lot round Orvieto; turkey breast is roasted with rosemary like veal rump, escalopes of fillet are breaded and fried like Scallopini di Vitell