Choose the cut of veal, between cost with no bone, or rump. 5-7 cm high. With a handful of coarse salt on each side, grill 5 minutes per side and cut while still hot , serve still hot with different seasonings. In this case we made a reduction of red wine Montefalco (in a pan, one bottle of wine, 4 juniper berries and 4 peppercorns, all cooked up to create a creamy sauce), and extra virgin olive oil flavored with rosemary.