Vegan burgers: let's clarify
Vegan burgers, good but up to a certain point. Here is the natural that clashes with grandmother's tradition.
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Lomo al Trapo: beef steak sui generis
Take a beef steak, salt in exaggerated quantities, a grill and the Lomo al Trapo is served. Almost...Let's discover the specialty...
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How to clean the barbecue grill ?
Sun, heat, a few friends and the barbecue is served. But when the party is over, how do you clean the BBQ grill? Let's find out together.
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Salt and steak: a question of priorities
The dilemma echoes in the mind. When to put salt on steak? Who chooses it for scene and who for flavor, a directive is needed!
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5 tricks for grilled pork chop
Grilled meat brings to mind the crunch of ribs, chops and sausage. Here are some secrets stolen from master grillers.
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10 secrets for cooking meat correctly
When the heat arrives, the barbecue responds! Here are the decalogue to discover the right degree of cooking of the meat for a perfect BBQ.
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La Fiorentina : the grill par excellence
Fiorentina is the bone-in steak that just thinking about it brings to mind a fragrant barbecue, vegetables in dip and rivers of beer or red wine.
The online butcher's shop: looking for the special cut
The sale of meat online is increasing its volume thanks to the possibility of choosing from the comfort of home.
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The online butcher's shop: convenient and practical
Italian meat online has become reality: particular cuts, vacuum packaging and the possibility of choosing meat from around the world are just some of the advantages of buying meat online.
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The aperitif based on cured meats
The sausages are ideal for aperitifs inside and outside the home which transform the table into a lush play of colors and aromas.
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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!
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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.
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