Artisan mustard : tradition and maximum attention
Mostarda is known by many, appreciated by many and prepared by few. Here is his story
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Is there a difference between pork loin and pork loin?
Pork is synonymous with ribs, but there are other cuts that are too often mistreated, let's make order and clarity, let's start with the pork loin and pork loin
5 quick recipes with minced meat
Minced meat is multifaceted, versatile, tasty and delicious: our recipes allow you to use it in many versions and prepare dishes in almost no time!
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What does it mean to dream of meat?
Dreaming about meat is a very recurring dream which, depending on the details, takes on different meanings. Let's discover them together
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All about bourguignonne : the new Genuino product
Meat fondue is a delicious and very simple dish to prepare: here are rules and tricks of the trade to amaze at little expense!
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White meat , pink meat, red and black meat what?
The border line that determines the color of meat, a journey between legends and curiosities
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5 recipes with veal spleen
The spleen sandwich is a great classic, but the king of the fifth quarter hides his multifaceted nature, let's discover 5 regional recipes
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The farmhouse offers "old" and new innovations
Beef is offered in different variations: from the prestigious cut to the "old" solution that you don't expect
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I have some ragù sauce left over , now what?
Advanced ragù what to do. Here are fantastic solutions to an all too common dilemma!
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Scaramella or white wine? Here are the differences !
A versatile cut of meat with several plus points, here are all the info and preparations!
Recipes compared : bourguignonne and chinoise
Meat fondue lends itself to different preparations: light or tasty version? We need to delve deeper!
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8 sauces for Bourguignonne
Bourguignonne is something superlative that combines particular cooking with sublime cubes of meat. The detail? The sauce!
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