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Where do the Italian restaurants in the area get their veal?

Judy Royal
StarNews

 

Nick Pittari of Nicola’s restaurant provided MyReporter this photo of himself cutting a 50-pound piece of veal.

We reached out to several local eateries to find out, but only one responded to our inquiry. Here’s what Nick Pittari, owner of Nicola’s at 5704 Oleander Drive, had to say:

“We special order our veal from Texas. They don’t cut it until I order it, so it comes in fresh. That being said, it takes five days from the time of order to get to Nicola’s. I don’t know of any other restaurant that goes though this process. Most just order it frozen from Roma, US Foods or Sysco.”

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