Vittoria Alata

The Vittoria Alata is a signature dish from Brescia, Italy, created by chef Alessandro Rossi at the restaurant Forme. Named after the city’s iconic Roman bronze statue, the Winged Victory, the dish is a modern interpretation of local culinary traditions. Its key ingredients include a tender, slow-cooked veal cheek, glazed with a reduction of Franciacorta wine and aged balsamic vinegar, served atop a creamy saffron risotto infused with Monte Veronese cheese. A crisp, edible “wing” made from fried pasta dough or parmesan tuile is placed on top, echoing the statue’s wings. What distinguishes a great Vittoria Alata is the perfect balance of textures—the meltingly soft meat against the al dente risotto and the brittle wing—and the harmony of sweet, savory, and subtly acidic notes. Regional variations may substitute the veal with braised beef cheek or pork, and some versions use a barley or polenta base instead of risotto, reflecting broader Lombardian cuisine. As noted by the food guide *Where The Foodies Go*, Forme’s execution of this dish has become a benchmark for modern Brescian cooking, celebrated for its homage to local history and its refined, layered flavors.