Cooking guide

Offal : ancient delicacy

Once they were considered waste, the less noble parts of the bovine that were consumed in less wealthy families, now considered as a delicacy: we are talking about the fifth quarter.

Rub : the grill with determination!

Rubs are a valid ally for increasing the flavor and enhancing some particularities of the cut of meat that slowly cooks on the fire.

Cheap steaks

That unique scent and that unforgettable depth: then comes the bill and it's painful. Here's how to eat a good steak without spending a fortune.

Pulled Pork : the “American Style” shoulder!

Pulled pork is to Americans what bacon is to carbonara: the perfect equation dictated by a simple balance.

Marbling and Sashi

Sashi and Marbling are the two faces of the same coin which indicate a very particular and valuable type of meat where the distribution of fat is an indicator of quality!

All about Shabu-Shabu

Typical dish of Japanese cuisine in which the choice of meat, combined with vegetables, transforms dinner into a unique experience.

Wines + cheeses

The perfect pairing is born when certain characteristics are respected: compactness, texture, balance and respect for the aromatic components.

The fifth quarter

Everything that is not included in other classic cuts of meat but absolutely not to be underestimated: beef offal.

Cooking the tongue

Salty tongue? Or cut into bite-sized pieces and then fried? Why not prepared in a pressure cooker? Or with mustard?

Tasty T-Bone

A steak lady, although calling her a steak is highly simplistic. Discover the perfect dish for meat lovers!

What is a roast ?

Very tender roast today. The practical solution to a complete and tasty meal, but exactly what is a roast?

Meat and cheese

From milk to cheese it's a short step, so Bovì chooses to introduce the cheeses from Caseificio Taddei among its products. New recipes, new ideas, new solutions.

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Cooking guide