Petto

This cut is also called punta and can be of veal (punta di vitello) or of other animals. In the north of Italy, breast is a cheap way of making a little meat go a long way. A big pocket is cut into the breast between the layers of meat and fat; this is stuffed and sewn up and the breast is then roasted. The best-known version is cima alla genovese, a very long-cooked boned and rolled breast of veal.

The southern version, made in Campania and all the regions to the south, is made with lamb breast. The filling is made of breadcrumbs, eggs, Parmesan, parsley and garlic. After the pocket has been sewn up, it is cooked for a long time in a ragù. The sauce is used to dress a first course of pasta and the meat is sliced and eaten accompanied by spinach.