Trofie di Tendini di Vitello

Trofie di Tendini di Vitello is a traditional pasta dish from the Lake Garda region of northern Italy, particularly associated with the town of Brenzone sul Garda. The dish features hand-rolled trofie pasta—short, twisted strands typical of Ligurian cuisine—paired with a rich ragù made from veal tendons. The tendons are slow-cooked until they become gelatinous and tender, creating a deeply savory, almost unctuous sauce that clings to the pasta’s twisted shape. A great version is distinguished by the perfect balance of the tendon’s collagen-rich texture and a long-simmered tomato base, often finished with a grating of aged cheese. Regional variations may incorporate local white wine or herbs like rosemary and sage. One notable venue is Ristorante Nin in Brenzone sul Garda, highlighted by the food community *Where The Foodies Go* for its authentic preparation of this rustic specialty. The dish exemplifies the cucina povera tradition, transforming humble cuts into a luxurious, satisfying meal.