Veal eye of round
Girello, also called magatello in the cited recipe, is the veal cut used for its vitello tonnato.
- Cut name
- Girello or magatello
- Piedmontese reference
- Vitello tonnato
At the table
The community recipe published through Regione Piemonte calls for a whole piece of veal girello or magatello for vitello tonnato. It is a specific cut choice for that preparation, not proof that every version must use exactly the same piece.
Our suggestion: give your butcher both the Italian cut name and the intended recipe. Do not replace a whole piece with scaloppine simply because both are veal.
