An iconic Italian dry-cured meat, pancetta stands out for its deep, sharp flavor. Enjoy this delicacy as an ingredient of our pancetta-crusted roast veal roll with mushrooms and potatoes.

Ingredients for four people:

  • 28.2 oz of veal meat in a single slice
  • 3.5 oz of Veroni smoked pancetta
  • 1.7 oz of dried porcini mushrooms
  • 3.5 oz of mushrooms in oil
  • 1 oz of grated Parmesan cheese
  • 17 fl oz of milk
  • 3 cloves of garlic
  • Fresh thyme
  • 2 sprigs of rosemary
  • 2 glasses of white wine
  • 1 knob of butter
  • extra virgin olive oil
  • salt and pepper
  • new potatoes


  1. Soak the dried porcini mushrooms in warm water for about 20 minutes
  2. Drain them, squeeze them well and chop them together with thyme and a half clove of garlic
  3. Transfer the mixture to a soup plate, add the grated Parmesan cheese and sprinkle over the surface of the meat, which you have carefully flattened and spread out
  4. Season with salt and pepper and roll it up. Wrap with smoked pancetta and tie tightly with kitchen string
  5. Put the butter and a little oil in a saucepan and brown the roast uniformly, then transfer it to a pan with two cloves of garlic, the rosemary, a grind of pepper, and the wine
  6. Bake at 356 F for about an hour; in the middle of the cooking time add the washed new potatoes. Check the cooking by piercing the meat with a toothpick: if a colourless liquid comes out, the roast is ready
  7. When cooked, remove the kitchen string from the meat, cut it into slices and serve with the sauce and oven-fried potatoes


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