Cooking guide

Why have cured meats become fluorescent?

This reveals the mystery of why some slices of cured meats become iridescent when cut.

Passion for skewers : useful advice

Colorful, cheerful and tasty! Here are all the secrets to creating tasty and colorful skewers with Italian meat.

The mid-August menu - cuts of meat and recipes

Mid-August recipes: the perfect help for a winning choice! It all starts with meat on the barbecue.

The grill box for a sustainable mid-August holiday

How to make a super August holiday without a professional barbecue!

Air fryer: what it is and what it is used for

The air fryer is suitable for various preparations ranging from delicious meat dishes to sophisticated fish-based main courses. Here's how to use it.

Carpaccio : how, where and when

Meat carpaccio is a ready and go solution elected as queen among summer-saving recipes, here's everything you need to know.

Grill and save . Mission possible!

The cheap and quick menus include a dish that unites and creates friendship: barbecue, here's how to make it best

10 tips for an economical kitchen

Quick economical recipes and practical advice help you create low-cost and extremely imaginative dishes: here's how to do it!

Dry Aging and curiosity

Dry aging is the ideal practice for enjoying tasty and tasty meat. You need attention and knowing little secrets. Here are the ones .

Fresh pork coppa or seasoned coppa?

Fresh cup of pork and it's straight away: Hamlet, get up! Now you need to choose and dispel all the dilemmas, here's all you need to know.

What is dry brining : when the basics are important!

Dry brining is essential to make barbecue meat a unique experience, to be remembered without any ifs or buts. Here's what no one tells you!

Pork Ribs : the definitive guide to American ribs

Pork ribs, spare ribs or ribs... a thousand names for the pork meat loved by everyone: especially if cooked on the barbecue! Here is the Genuina guide on the main cuts.

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Cooking guide