Arrosto di vitello farcito reggiano is a traditional dish from the Italian region of Emilia-Romagna, made with veal that is filled with a rich mixture of spinach, frittata, and mortadella. The veal is stuffed, rolled, baked in the oven, then sliced and served topped with the juices released during baking.

Mashed potatoes are a common accompaniment to this rich dish, while sauteed greens make a better option for those wanting a lighter version without compromising on deliciousness.