Cooking guide

Churrasco : from Pampa to the table

Churrasco is the romantic name for mixed grill. Stuff for connoisseurs, let's be clear!

How to recognize an artisanal salami

Wooden medal on the podium of the most consumed cured meats in Italy, salami becomes the undisputed king when it comes to a multifaceted cured meat

How to light the barbecue ?

The meat is marinated, the farm beer is chilled, all that's missing is the charcoal and a good dose of patience: here are all the tricks for a perfect BBQ

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.

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Cooking guide