This very Milanese dish is yet another example of the creativeness of the locals when using all parts of an animal. The salad's main ingredients are beef or pork cartilage, bones and tendons from the lower part of the leg.
Usually made by boiling the kneecap and feet with carrots, celery and onion until the meat falls away from the bone. The meat is then stored in a mould and left to cool as the connective tissues to turn to gelatine. It is then finely sliced and served with onion, wine vinegar, extra virgin olive oil, parsley, salt and pepper.
This dish is usually served as an 'antipasto' before meals or as part of the 'aperitivo' in the warmer months of the year.