Cima, an Italian tradition. We just had a long weekend, so we took advantage to go to Northern California and visit my mom. 

My son loves to see her and the two of them enjoy watering the garden and picking the vegetables we will have to eat for lunch or dinner.

Picking fresh fruits from the trees of oranges, apples, pears, and peaches.

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As of last summer, she also has added a few chickens to the mix.

As a result, she seldom purchases fruits and vegetables at the grocery stores.

This time during our short visit she prepared a couple of my favorite dishes, and I was lucky that she decided to part ways with the recipe. Happy Me!!! 

She prepared Cima for me. 

Cima - An Italian traditional dish

Love it and so easy to prepare. Of course with any recipe that is passed down from generation to generation the are no measured ingredients.

As a result, you use a little of this, a little of that, and the other. 

I have tried to be as accurate as possible to the perfect amount used.

In the recipe we made with my mom, we forgot the carrot in the middle of the Cima, so there will not be shown in the below picture.

My grandmother used to make “ Cima alla Genovese”.

Similar ingredients, however, are cooked in water with vegetables.

That will be my attempt soon, but for now, I am sharing my mom’s recipe.

If you enjoy this delicious Cima – An Italian traditional dish recipe, look at my other recipes.

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Cima - An Italian traditional dish

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Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6


  • 1 eggs 1 yolk of egg(s)
  • 2 pounds veal 2 pounds large trimmed rib of veal
  • flat-leaf parsley finely chopped fresh flat-leaf parsley
  • 2 garlic 2 finely chopped garlic cloves
  • 3 slices ham 3 slices of ham
  • 2 carrots 2, 1 chopped, 1 left whole carrots
  • 2 slices white bread 2 slices cut in chunls white bread
  • 0.25 cup whole milk 1/4 cup whole milk
  • 1 celery 1 rib, finely chopped celery
  • 1 cup peas 1 cup peas
  • 1 tbsp unsalted butter 1 tablespoon unsalted butter


  • Preheat the oven at 350º. Ask the butcher to make a nice pocket on only one side of the veal rib. Salt and pepper the inside of the rib.
  • In a separate bowl place the white bread and the milk and let the bread absorb the milk for 15 minutes. When the bread is nicely soft, remove from the milk and squeeze out all the milk, set aside.
  • In a large frying pan melt the butter. Heat at medium heat and add the Swiss chard, the finely chopped carrot, the parsley and garlic, salt and pepper and cook for 2 minutes. When done place it in a large bowl. Add to it the bread, peas and the egg. Mix well. Taste and salt and pepper as desired.
  • Fill the pocket of the veal making sure that all the corners are nicely stuffed. Push the whole carrot in the center of the filling if wanted. Saw the pocket opening well with thread.
  • With a sharp needle poke small holes all around it before placing in the hot oven, or it will burst.
  • Cook for 1 hour and half or until no juices are running from the Cima. Turn a couple of sides so it will form a nice brown color all around it.
  • It can be eaten warn, or cold.


Calories: 84kcal | Carbohydrates: 4g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 223mg | Potassium: 77mg | Vitamin A: 130IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.6mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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