Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Orange roast is a tasty dish typical of Italian cuisine, particularly of the Emilia-Romagna region. The veal is marinated with orange juice and zest, flavored with dry orange liqueur and then slowly baked in the oven. The result is tender and flavorful meat, with a delicate citrus aroma.
Step 1 of 7: Tie the meat with kitchen twine and brown it on all sides in 3 tablespoons of oil until a crust forms.
Step 2 of 7: Season with salt and pepper, moisten with the liqueur and let it evaporate.
Step 3 of 7: Wash the oranges, squeeze them and add the filtered juice and 1 bay leaf to the meat.
Step 4 of 7: Cook in a hot oven at 200 degrees for 2 hours.
Step 5 of 7: Turn the roast from time to time and baste it with the cooking juices.
Step 6 of 7: After one hour, add the orange peel, zesting it to the flesh and cutting it into julienne.
Cook through and serve the roast in slices with its cooking juices and a side dish of your choice.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk
| Average values | Per serving385 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,421 kJ818 kcal | 889 kJ212 kcal |
| Fat | 65.8 g | 17.09 g |
| of which saturated fatty acids | 22.91 g | 5.95 g |
| Carbohydrates | 10.51 g | 2.73 g |
| of which sugars | 9.47 g | 2.46 g |
| Fibre | 2.08 g | 0.54 g |
| Protein | 43.93 g | 11.41 g |
| Salt | 0.65 g | 0.17 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
In gray: not detectedDetected
Add £242.93 to get free shipping
