Cooking guide

The different types of steak

It's easy to say beef steak, but it's more complicated to choose the best, most delicious, soft and succulent one. Let's discover 8 types together!

BresaolaZero® , the added value for a unique sausage

Too often relegated to the margins of sausages, there are many variations based on the territory and the ingredients added. Let's discover that of Giò Porro.

Ribeye and Chuck roll: steak tenderness!

The back of the beef offers optimal solutions for bringing a tasty steak to the table. Ribeye and Chuck Roll compete for the podium for the perfect steak.

The Argentine asado : the rich grill

Very famous in South America and one of the most representative cooking methods of Argentine barbecue: tasty, tasty and very tender, if you know how to do it!

Churrasco : from Pampa to the table

Churrasco is the romantic name for mixed grill. Stuff for connoisseurs, let's be clear!

How to recognize an artisanal salami

Wooden medal on the podium of the most consumed cured meats in Italy, salami becomes the undisputed king when it comes to a multifaceted cured meat

How to light the barbecue ?

The meat is marinated, the farm beer is chilled, all that's missing is the charcoal and a good dose of patience: here are all the tricks for a perfect BBQ

Inevitable in the kitchen: books on meat

We have chosen for you the best books on meat to learn every trick and to bring unique and genuine recipes to the table.

Taleggio : blue writing or red writing? Advice for an informed choice

A particular cheese with Bergamo origins whose production was born from the desire of the inhabitants to conserve milk and transform it into a delicious and healthy food.

Striploin : a thousand ways to praise the cut of meat

Striploin is obtained from the loin of beef and is suitable for many preparations in the kitchen. The meat is tender, excellent for short and medium cooking.

Taleggio DOP : ancient flavour

Soft cheese with a raw, compact texture inside and a non-floury core, produced exclusively with milk, salt and rennet: three ingredients for a unique flavour.

How do you cut a steak ?

Knife slightly bent, fork planted firmly in the piece of meat and off you go...Error! Industry gurus reveal the secrets and importance of cutting for a unique tasting experience.

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Cooking guide