Rollata di vitello alla piemontese

When I was living in Rome, I used to buy a prepared rollata di vitello from my butcher, which he called rollé. He presented it so beautifully-stuffed with mortadella and prosciutto, tied neatly with a branch of fresh rosemary on the top—that it was quite irresistible. Years later, while researching dishes for a series of Italian regional menus that I served at Square One, I discovered that this rollé was not a Roman dish at all, but a specialty of the Piedmont. Its othe