Best bresaola in Senoia, GA

Served at Revolution, on the charcuterie menu.

Bresaola

$8.00

Where this dish comes from

Bresaola is a dry-cured, air-dried beef originating in the Valtellina valley of Lombardy, northern Italy, where the Alpine climate historically made it possible to cure large muscle cuts without smoking. Traditionally made from lean beef top round, it earned IGP status in 1996 as Bresaola della Valtellina. The use of Wagyu beef is a modern restaurant elevation — applying the same dry-cure technique to a heavily marbled cut to amplify richness — rather than a regional tradition, though it follows the same foundational curing principles.

Make bresaola at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

Make it at home

3 oz thinly sliced bresaola (Wagyu if available from a specialty butcher; standard beef bresaola works well)
1 cup baby arugula or wild arugula, washed and dried
1 oz Parmigiano-Reggiano, shaved with a vegetable peeler
2 tbsp good extra-virgin olive oil, divided
Juice of half a lemon, plus 1 lemon wedge for serving
Flaky sea salt (such as Maldon) to taste
Freshly cracked black pepper to taste
Small handful of microgreens or pea shoots (optional)

Lay your bresaola slices flat on a cold dinner plate, overlapping them slightly in a circular fan pattern. Work quickly — the meat is best served cool.
In a small bowl, combine the arugula with 1 tablespoon of the olive oil and a squeeze of lemon juice. Toss lightly and season with a tiny pinch of flaky salt.
Pile the dressed arugula loosely in the center of the bresaola.
Scatter the shaved Parmigiano-Reggiano shards across the beef and greens.
Drizzle the remaining tablespoon of olive oil in a thin stream over the whole plate.
Squeeze a little more fresh lemon juice directly over the bresaola.
Crack black pepper generously over the plate.
Add a small mound of microgreens on top if using, place the lemon wedge on the side, and serve immediately with crusty bread or grissini.

Cheffy’s note

Bresaola made from Wagyu is a flex that pays off — the intramuscular fat in the eye of round or topside cures differently than lean grass-fed beef, staying silkier and more unctuous on the palate. The critical watch-point is salt and sugar balance in the cure; over-salting Wagyu kills the delicate fat flavor that justifies the premium cut. Slice paper-thin, dress lightly, and let the beef speak first.