Cooking guide

T-Bone vs. Porterhouse

Both excellent cuts of meat, delicious and refined: but what are the characteristics that differentiate them?

Buying a BBQ

Having fun in the company of friends, enjoying yourself in front of the fire, spending fun evenings enjoying juicy and appetizing grilled meat

Perfect burger

Following a specific protocol turns out to be the winning weapon that transforms a simple hamburger enthusiast into a highly respectable chef

Perfect sausages

The characteristics that distinguish a perfect sausage are recognizable even to an untrained eye. You just need to know what to look for!

Perfect ribs

To be defined as perfect, the ribs need to respect some simple instructions that must be followed to the letter

Maldon Salt

From a small town in England's Essex County, the elite gourmet salt favored by star chefs, hand-picked since 1823

Maturation, i.e. the resting time of fresh meat with the dry aging method, carried out dry and with more or less long periods of controlled humidity refrigeration depending on the animal and the type of meat cut made

The Tomahawk

Fred Flintstone's favorite rib eye steak - a must for any serious griller looking for generous, tasty portions.

Recognize cuts

Can you recognize the best cuts of meat? When cooking a delicious dish, finding the perfect cut is the key to surprising your diners

Italian cuts of meat

Country you go, name you find: a quick overview of the different names of cuts of beef meat throughout the Italian peninsula, from region to region with differences and specificities

American cuts of meat

America: the home of barbecues and burgers, where each cut of beef has its own precise and specific name: let's discover the Italian translation.

Your Order

Cooking guide

T-Bone vs. Porterhouse

Buying a BBQ

Perfect burger

Perfect sausages

Perfect ribs

Maldon Salt

Dry vs. Wet Aging

The Tomahawk

Recognize cuts

Italian cuts of meat

American cuts of meat