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le tomaxelle

The tomaxelle are a real culinary masterpiece! These small, sausage-like veal rolls stuffed with a delicate and tasty filling are an explosion of flavors in every bite. But what makes the Genoese tomaxelle even more special is their history and tradition, which dates back to at least 1800, when according to historians Esther and Michelangelo Dolcino "Genoa lived one of the most dramatic junctures of its existence. The French troops of General Masséna - who was to be renamed 'Ammassa Zena' (killing Genova) - were entrenched there, held by the English on the sea and by the Austrians on land. The hardships increased day by day, hunger was rife for all, with increasingly disturbing streams... Yet, when a group of Austrian officers were taken prisoner, they were served a plate that forced them to shut their eyes: smelly, appetizing 'Tomaxelle'... It was a device, common throughout history, aimed at discouraging the besiegers, to show them that the besieged were far from finished for starvation; but in reality - at least then - it was not an expensive preparation".


Blanch in boiling water the breast and the lean veal, chop them, together joining the bread crumb soaked in broth, pine nuts, mushrooms soaked, drained and chopped. Mix everything, add the eggs, grated cheese, and spices, mixing well until you get a homogeneous mixture. Place the filling on the meat slices, roll them up and tie them with kitchen thread. Cook the tomaxelle over low heat in tomato sauce.


  • 8 very thin veal slices
  • 10 grams of brisket
  • 100 grams of lean veal
  • 50 grams of dried mushrooms
  • 2 eggs
  • crumb of a sandwich
  • 3 tablespoons pine nuts
  • 3 tablespoons of Parmesan cheese
  • half a glass of broth
  • a clove of garlic
  • a pinch of marjoram
  • a sprig of parsley
  • 2 cloves
  • a pinch of nutmeg
  • tomato sauce
  • salt and pepper to taste

*in bold type allergen ingredients 

Typical products:

Fettine di vitello