Cooking guide

American beef cuts and translation into Italian

Uncle Tom's cuts of beef take shape - and a name - on the Italian table. It was time!

The Wagyu Box: a delicious treasure chest

Japanese beef is becoming popular in kitchens all over the world for its particular taste, high marbling and unique maturation. Let's discover our Wagyu Tasting Box!

Information and myths about Kobe beef

Kobe meat: the 3 legends to dispel and the official Japanese disciplinary - traveling between Kobe and Italy, between false myths and truth

How to cook on soapstone

Soapstone is a perfect rock for cooking various foods in addition to beef, here are its characteristics and peculiarities.

Beef brisket : history, uses and curiosities

For Texans, beef brisket is something irreplaceable and must be made with the utmost care. Here are some curiosities.

The perfect cheeses for the grill

Among the great classics, new proposals and more daring ideas, here is the journey through grilled cheeses: Pan di cacio & Co.

The tools of true BBQ lovers

Here are some gadgets that a true BBQ addict must have, let's discover them together!

The beautiful season returns: barbecue time

Grilling meat becomes the protagonist again thanks to the advance of the beautiful season, find your version and make the table setting perfect!

Spring time and mixed grill

The beautiful season is coming, having fun in company and enjoying yourself in front of the fire, the perfect combo for the BBQ season.

Beef ribs or Pork ribs? Here are the differences !

When it comes to grilling, you need to pay the utmost attention. The master griller observes, the diner thanks

The properties of tripe : the noble waste

From a less noble cut and considered "waste", to a tasty delicacy which nowadays is also used by great chefs all over the world.

Roast and twine . The couple that wins!

The real cut is the most delicious there is. The recipes range, one element remains unchanged: the binding.

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Cooking guide