Blue cheeses are challenging and at the same time spectacular cheeses. The consistency gives unique sensations, as do the combinations that turn into a hit by chance.
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Bresaola is the cured meat most loved by Italians, here are the curiosities and characteristics that distinguish this particular product.
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Learning to read the meat label is essential to be sure you are bringing 100% Italian meat to the table.
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A phenomenon that is starting to worry more and more farmers and consumers: we are talking about antibiotic resistance in animals.
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The love for these animals leads us to offer not only Italian cattle breeds but also the best foreign cattle breeds that have adapted perfectly to the climate of our peninsula.
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The pinnacle of the peasant tradition is free-range farming, which guarantees an inimitable flavor and represents added value
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Aaron Franklin's secret to delivering barbecue meat like no other: using butcher paper
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The butcher from Turin who managed to overturn closed-cycle farming with the introduction of hazelnuts into the diet
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Vacuum-packed meat: a method of preservation and transport that guarantees the maintenance of the organoleptic qualities of the product
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Recent Dutch research states it with absolute certainty: red meat is also good for sex
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The trial against red meat ended with the triumph of common sense: an unexpected, compelling and positive result
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A party to tell a story of life in the countryside, characterized by good customs, good food and good company
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