Lingua Tagliata Fina con Tarassaco Cotto alla Brace e Spuma di Midollo

Lingua Tagliata Fina con Tarassaco Cotto alla Brace e Spuma di Midollo is a refined Italian dish that showcases the art of nose-to-tail cooking. The dish features thinly sliced beef tongue, grilled dandelion greens (tarassaco cotto alla brace), and a light, airy bone marrow foam (spuma di midollo). The combination elevates humble, often overlooked ingredients into a sophisticated composition.

The origin of this dish lies in the Italian tradition of *quinto quarto* (the fifth quarter), which celebrates offal and lesser-used cuts. A great version is distinguished by the perfect balance of textures and temperatures: the tongue must be tender and sliced paper-thin, the dandelion should retain a slight char from the grill while remaining tender, and the bone marrow foam must be ethereally light, providing a rich, unctuous counterpoint without overwhelming the palate.

Regional variations may incorporate different bitter greens such as radicchio or puntarelle, depending on local availability. Some chefs might substitute the bone marrow foam with a traditional salsa verde or a simple reduction of the braising liquid.

A notable rendition can be found at **Il Colmetto** in Rodengo Saiano, Italy, which was highlighted by the food community *Where The Foodies Go* for its exceptional execution of this dish. The venue’s commitment to traditional techniques and high-quality ingredients ensures that each component—from the slow-cooked tongue to the perfectly charred greens—is treated with respect, resulting in a harmonious and memorable plate.