Veal in guazzetto
500 g of veal leg in one piece,
30 g thin sliced lard,
5 slices of lemon without skin,
30 g butter,
2 glasses of milk,
The word guazzetto comes from guazzo, in the sense of damp; it is a soup dish in which you place the food. That’s how you read the dictionary. For this guazzetto or sguazèt, the advice is to use the lard of Fagagna (produced by a special black pig), which does not fear comparisons with the most famous lard of Colonnata.