Bresaola della Valtellina is a product made from beef, salted and seasoned, and eaten raw. Historical records show the use of salting the legs of beef from Valtellina in 1400. In the tradition chiavennasca there is the figure of a certain Mr. John, living in 1456, which was given the nickname "carnesalata", which would trace the birth of Bresaola. Some people Bresaola derives from the term "brazing" fire, ie the braziers used for drying, hence "braze-Saol and contraction in the dried beef. The production technique, originally intended merely to preserve meat for long periods, and refined over the centuries has been enriched and has allowed the refinement of product quality, now more sweet, soft and palatable than before. Bresaola is not much that is known in Lombardy and is only now beginning to establish itself throughout Italy and in some foreign countries. Everyone knows how to taste: sliced very thin, spread out on individual plates, topped with fine olive oil and pepper. Some squeeze a bit 'of lemon, others decidedly not recommended.