Cooking guide

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.

The maturation of the meat

Maturation is a delicate process that allows the meat to mature and achieve an intense and decisive flavour.

The meat lover's tools: knives

Professional and indispensable, knives must be chosen with care because a knife, in the kitchen, is used forever. Let's find out which meat knives to choose to become a real chef!

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!

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Cooking guide