Fish

Beef fish , also called bell fish, is a cut taken from the back of the cattle near the leg attachment. This cut contains a very valuable set of muscles and is highly appreciated.

It can be made into steaks with the external parts, to be cooked on the grill, and it lends itself very well to preparations such as stews, stews and stews, and to all casserole cooking, with the addition of wine, tomato, vegetables; furthermore it is a good piece to eat boiled.

The term fish is used in Bari, Milan, Naples, Rovigo, Turin and Verona. In Genoa, Macerata, Mantua and Venice it is the back muscle and simply muscle in Belluno, Parma, Trento and Vicenza. In Florence it is the callus of the doorbell and the doorbell in L'Aquila, Perugia and Rome. In Bologna it is the leg while in Foggia it is the gamboncello while in Potenza it is the gamboncello of the thigh. In Messina it is called indisco , in Rome pigeon and Reggio Calabria pisciuni , in Palermo pisciuni di posterior and finally in Padua it is called rump.

This cut of 100% Italian meat comes from cattle born and raised in our family business, Az. Agricola F.lli Assanelli.