My mom started traveling abroad when I was in high school. And after each of her trips, we cooked a meal from the country she'd just visited.
It was after her trip to Italy that I became a huge fan of veal. Veal, of course, is notoriously bland, so what's the appeal?
I love it because it functions mostly as a firm landing strip for the delicious sauce of your choice, and I'm a nut for sauces. Recently, I figured out that tofu plays the same role for vegetarians as veal does for carnivores.