The veal nut is found on the inner side of the thigh and is a very lean , tender and compact cut of meat . It can be divided into 2 parts with slightly different characteristics: the beginning, a little fatter and less consistent, is perfect for slices, rolls, saltimbocca, cutlets, strips.

The final part, also called closed walnut , is leaner and is ideal for roasting (such as the classic "roast dead" in Artusi casserole) and vitello tonnato , which is tastier than the round (or magatello) .

In general, the veal nut is a popular cut, particularly during the roast parties and in summer for the vitel tonné. In Italy the veal is almost all imported, because the local one is difficult to find: the best is that of Dutch origin.