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Rizzuto's Restaurant and Bar

The veal sandwich strategy that unfolded in November with Rizzuto's Restaurant and Bar, a Connecticut based restaurant chain, featured the new VLT (veal, lettuce and tomato). Developed by Rizzuto's executive chef, Tony Camilleri, it is offered on their December menu. www.rizzutos.com

Center of the Plate Training

Featured Recipe





The VLT (Veal, Lettuce and Tomato)
A new way to introduce a whole new generation of people to eating veal. Tucked in a ciabatta roll are slices of veal sirloin, carmelized onions, sauteed mushrooms and baby spinach with a touch of dijon-garlic aioli and tomato jam.


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