Tomaxelle or tomaselle are traditional Italian veal rolls originating from Liguria. Although there are some variations, the dish is usually made with a combination of veal, garlic, dried mushrooms, eggs, crumb of a bread roll, olive oil, pine nuts, meat stock, grated Parmigiano-Reggiano, nutmeg, butter, white wine, parsley, marjoram, salt, and pepper.

The veal is browned in a pan with garlic and olive oil. The meat is chopped and mixed with soaked breadcrumbs, pine nuts, chopped mushrooms, eggs, grated cheese, nutmeg, herbs, salt, and pepper. The filling is spread on slices of veal that are rolled up and closed with toothpicks or twine.

The tomaxelle are browned in butter, covered with wine and stock, and simmered over low heat for about twenty minutes. The veal rolls are served hot or at room temperature, usually accompanied by mashed potatoes and peas.