Left Continue shopping
Your Order

You have no items in your cart

Cooking guide / carne di manzo

Il dry aging

The maturation of the meat

Maturation is a delicate process that allows the meat to mature and achieve an intense and decisive flavour.
Read more
Scarti gourmet

Offal : ancient delicacy

Once they were considered waste, the less noble parts of the bovine that were consumed in less wealthy families, now considered as a delicacy: we are talking about the fifth quarter.
Read more
Buone come la fiorentina

Cheap steaks

That unique scent and that unforgettable depth: then comes the bill and it's painful. Here's how to eat a good steak without spending a fortune.
Read more
Simbolo di convivialità

All about Shabu-Shabu

Typical dish of Japanese cuisine in which the choice of meat, combined with vegetables, transforms dinner into a unique experience.
Read more
Le frattaglie

The fifth quarter

Everything that is not included in other classic cuts of meat but absolutely not to be underestimated: beef offal.
Read more
Lingua di vitello

Cooking the tongue

Salty tongue? Or cut into bite-sized pieces and then fried? Why not prepared in a pressure cooker? Or with mustard?
Read more
La costata fiorentina

Tasty T-Bone

A steak lady, although calling her a steak is highly simplistic. Discover the perfect dish for meat lovers!
Read more
Sapori essenziali e sfiziosi

What is a roast ?

Very tender roast today. The practical solution to a complete and tasty meal, but exactly what is a roast?
Read more
Il mondo del quinto quarto

The diaphragm :king of the fifth quarter

An illustrious exponent of the fifth quarter, little known and appreciated in Italy, but with an intense and tasty flavour.
Read more
Reverse sear method

Reverse burning

From cooking over a low flame to then conclude with a vigorous blaze capable of leaving free space for the Maillard reaction
Read more
5 abbinamenti

Bone with marrow

The marrow contained in the beef femur is a spectacular component, capable of giving an authentic and unique taste to the dishes that contain it
Read more
A regola d'arte

The tartare

Tartare and minced meat are two universes that should not be confused. The differences are many: preparation, cooking, flavors and seasonings
Read more
42 results