Cooking guide

Mortadella : tasty combinations and recipes

Pink colour, very fragrant, with a little fat, pistachio and without... There is always a good reason to use it in the kitchen!

Sausaged , fermented and smoked cured meats

Italian cured meats, beyond the simple taste of reeling off pearls of wisdom between a glass of wine and a slice of salami.

Mostarda and Boiled Meat: the winning combination

Mustard and boiled meat represent the perfect marriage that warms up the warm autumn days with a unique flavour.

6+1 tricks for the perfect roast

It's easy to say roast beef, but how do you bring a perfectly cooked dish to the table, with an enviable aroma and a sublime flavour? Simple! Read here.

Region you go, boiled meat you find

Mixed boiled meat from the pan to the table. Each region has its own flagship, let's discover it together.

Italian cooked cured meats

A little journey to discover cooked cured meats. Curiosities and practical advice to enjoy them to the fullest.

The difference between boiled and boiled

Boiled and boiled meat: two perfect preparations for the colder seasons when the heat of the dish eliminates the low temperatures.

Journey through meat cooking methods

Grilled, pan-fried or baked. What are the most famous and suitable meat cooking methods to enhance each cut? Let's find out together.

Raw cured meats: do you know them all?

PDO and PGI cured meats create a delicious map of the Bel Paese: here is a little journey through the variations of raw cured meats.

Is pork white or red?

Pork is red, it turns white during cooking. The doubt is revealed! Nutrition tables make sense again!

Asado vs asado de tira

Asado is as good as roast but with a twist. Here are some curiosities about asado and asado de tira.

Cuts of pork

Pork meat is a concentration of flavors that reflects tradition and translates into unique flavors without the slightest waste.

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Cooking guide