Tag: Italy

The best butchers (and the best butchers) of Italy – Italian Cuisine

The best butchers (and the best butchers) of Italy

Whether they sell beef fat from Carrù or black pig from the Nebrodi, these butchers all have something in common: high quality meat and a history of respect, ethics and sustainability. From the North, to the South, to eat less meat, but eat it really good (and right)

Butcher since 1929 (now with slaughterhouse) managed by the third generation of Martini: beautiful and modern as a boutique. Their meat is UNICA, that comes from young Piedmontese Fassone of about a year, raised in small local stalls in a traditional way, fed with hay and cereals without GMOs, controlled throughout the supply chain: their meat is tender and rosy. But these are also the areas of Bue Grasso di Carrù, legendary adult animal that despite its age makes a meat tasty and soft thanks to the marbling stasis form in the years! The fine beef meat is in fact perfect for boiled meat, braised meat and stews, but also to eat raw.

A champion of certification, of Slow Food and of native breeds. His butcher shop is different from all the others: no exposed meat, everything is prepared at the moment on request. Here you can find the Gray Rabbit of Carmagnola, the Piemontese Blonde Hen, and the true Capponi di Morozzo at Christmas (only on order); the Sambucano Lamb from the Stura Valley; Pigs bred with chestnuts and salami from Maiale Nero di Cavour in a semi-wild state. Caffa is associated with the consortium of Bue Grasso di Carrù, and the consortium of butchers of Cuneo Carnè, which certifies the 100% Piedmontese meat, to which he adds an even more restrictive brand, La Regina, for maximum quality and animal welfare. Devis did not want to be a butcher, but today who asks him what his job is, he answers "The most beautiful job in the world".

Mauro Brun and Bruno Rebuffi are the students and the heirs of Ercole Villa, the great Milanese butcher who was the first to make the quality Piedmontese meat famous in Milan. Today they continue the same mission, adapting it to the tastes of the contemporary public, with ready-to-eat, quick-to-cook and easy-to-make cuts – like their legendary carpaccio rosellines or mixed boiled meats. In their two butchers, the Annunciata and Pregiate Piemontese Meats, offer the true "Fassone" (six-month-old veal bred to milk and eggs) and the fat ox. They are always there, or around breeding farms and producers, where they follow the growth of their cattle step by step.

Today the long necklines are in fashion, but the Piedmontese meat has always needed time in fact "in Milan has never been sold a steak before 30 days" explains Sergio Motta. They come from three stalls owned in Piedmont, the only native breed, and the steaks are sold with at least 40 days of aging to be tender, 60 days to make them very tender, 4 months to reach "the perfect steak". Some fatter and drier oxen are aged up to 6 months, 8 months, even a year: at the butcher's restaurant you can try the vertical layers of frollature, to prove what effect it does. Sergio Motta in person takes care of cooking on the fireplace, except Monday night, dedicated to the boiled cart.

Son of a horse breeder, Carlo Alberto is a young butcher by vocation. His equine butchery serves horse and foal, donkey and mule and unique artisanal preparations such as smoked sliced ​​and larded. In the second organic butcher shop in Cà di David (VR) he specialized in grass fed meats (grazing) where you can find the best native Italian breeds (Piemontese, Chianina, Marchigiana and Romagnola), from the world and the sheep of breed Brogna – lamb, castrato, sheep and mutton. This is the oldest and most autochthonous meat of Verona. Carlo Alberto is a founding member of the association that promotes and protects it and is also the only butchery in which you can find fresh all the time of the year and not just during the holidays.

After years of hard work Fabio Furlan is finally satisfied with the work done: seeing his customers buy with awareness. Its cattle come from small local farms, not intensive and with constant attention to animal welfare. The meat is exclusively from Scottona, fed GMO free with linseed supplement in the last four months, to increase the Omega3 content. Among several Slow Food products, a local gem: the Paduan hen, and again: the Veneto Berico-Euganeo PDO cooked ham from Montagnana, salami and sopresse. Fabio serves several GAS, (Solidarity Purchase Groups). On the shelves you will find organic products. Finally, it offers a wide range of fresh products of gastronomy.

Same philosophy handed down over time, since 1920, and a very rock look. In a modern design butchery, cuts of meat are prepared on sight for maximum transparency and to guide customers in the choice and knowledge of the product. You work according to the short chain principle: local calves and pigs, fed with noble cereals, omega 3, flax seeds, without silage or chemical additions. The garments are personally selected by Massimiliano, conducted in the family slaughterhouse, sectioned with great craftsmanship of the cut and then exposed.

They are the first butcher shop with a Michelin star in Europe, because the Damini brothers come to buy and dine. Great selection of beef, from the limousine to the Highland Grass-fed, from small breeders attentive to the welfare and feeding of animals. "We are not purists on races, we are purists about people" Gian Pietro is keen to specify. Theirs is a classic counter, with a few preparations including the knife and the famous Damburger: the fillet is for few, but the good meat is for everyone. Under Christmas the tradition requires boiled meat, capons (grown 12 months), turkeys and guinea fowl, both from broth and roast. To find out all about meat, book a table by Giorgio, but first ask to have an aperitif in the butchery – where it all began, you will return home enriched.

Butchery history with beef quality meat, pork and sheep, has been converted to innovation with the generational shift. In addition to the traditional counter, today the chef Alice Contini takes care of the production of the gastronomy, the sommelier husband, Andrea, the wine shop and the dynamic butchery. On the classic, excellent cured meats and cremonese sausages are produced, cooked salami, prized cotechini, Cremona's mustard and mustard. Dynamics, creations such as red rose meat and sausage Meat Red Rose and jellied meat candles. You can buy or taste the products at the butcher's table.

Chefs and carnivores line up in one of the best known butchers in Italy. Their motto "Carni per Passione" guides the selection of farms and animals: to produce quality, a good breeder must, first of all, be a good farmer. Their animals come only from small closed-cycle producers who grow fodder and cereals for their animals. Bergamasco DOC, Franco is a lover of the Piedmontese breed, and although among his iconic cuts they include fillets and beats of raw meat, he is a supporter of the Quinto Quarto and the cuts of the past – because for each steak there are another 12 kg of meat to eat! Experimenter, he even came to conceive a meat ice cream with the Sicilian confectioner Corrado Assenza.
Piazzetta Gaetano of Rauso Tel. 0373 72101

Butchery with slaughterhouse, for the control of the whole supply chain, they offer meat from Piedmontese cows, salami and meat of black-haired bred pigs bred directly and in a semi-wild state, chickens and pullets raised on the ground. But Zivieri is synonymous with game. In collaboration with local authorities, they have created and developed a chain of game hunted for selection or control (ie those animals destined to be slaughtered due to excessive presence). Here you can find wild boar, venison, roe deer coming from the Bolognese Apennines, available all year round and certified and authorized for sale according to community directives.

Dario Cecchini, eight-generation butcher, Tuscan "from nose to tail". If you ask him where his steers and pigs come from, the answer is from Spain, where he has been raising them in Catalonia for twenty years. Grown up and sacrificed (keeps us to terms) under his control. It is the king of the steak, the real one, high a span and weighing at least 1.5kg, which you can eat at the Bistecca Officina, one of its restaurants, along with Costata and Panzanese. € 50 for a set menu, absolutely not recommended for people with little appetite. His motto? "Better to spend money from the butcher than the pharmacist".

This butcher has the merit of having rediscovered and enhanced the native pisano breed mice that lives free in the Regional Park of San Rossore. Fresh or in the form of beef sausages is a real treat, to try besides the excellent local Chianina. If you are lucky, you will also find the meat of very rare gray pig of Garfagnana and Cinta Senese, grown free in the pasture. Caesar welcomes you at the counter, but in the back is his wife Francesca who cooks dishes like the meat in big hair (meat marinated in wine vats and flavored with herbs and spices) and works with spices and aromas, thus making their sausages special. In summer they make sausages and sausages, under Christmas they put into production salamis and a very popular cotechino.
Via XX Settembre, 24 Tel. 050 815025

In the Tuscolano district, Emilio Liberati has been synonymous with quality meat since the 1960s. But Roberto, son of art, has become famous everywhere to be, definitely, an abnormal butcher: he has been a vegetarian for 10 years, still follows some principles of macrobiotics and has applied this philosophy to meat. For twenty years it has been selecting companies with biological or natural productions where animals live and die respecting their wellbeing and the territory, in the open air and naturally fed. Extremely stale pallets but not on the origin, then Piedmontese meat arrives on the counter, the Podolica bred in the wild in Abruzzo, Tuscany and Umbria, the Pustertaler Sprinzen from the Val Pusteria pastures of 13 years, the only premium cows from Galicia or the best Wagyu from Japan. The novelties are never lacking, sausages memorable sausage and two salami ciauscolo style spreads.
Via Flavio Stilicone 278 Tel. 06 7154 4153

Butcher with 50 years of history behind, specializing in beef and lamb Abruzzo. Here is the Marchigiana breed and the Red Pezzata, male and female, from local breeders, and the Castel del Monte PGI lamb. The pigs come only from farms in the area and are fed with local cereals, then they are sold fresh or transformed into cooked ham, mortadella and wurtsel, sausages and cotechini. Specialties from the Chieti area, in the winter the Mattarelli sausages, sausage prepared with tripe and pork. Antonio, the second generation, was among the first in the area to cut the meat and offers cuts of 30, 60 days or more (for real fans). At the Academy of Niko Romito in Castel di Sangro he teaches tomorrow's chefs the different types of beef and pork and to make salami and sausages.
Via S. Francesco, 47 Tel. 0871 85971

Their lambs Gentile di Puglia and Altamurana grow free in the farms of Basilicata and then leave to get to restaurants in the North, from three Michelin stars like Da Vittorio of the Cerea brothers or Piazza Duomo in Alba, to the Trippa trattoria in Milan. Their meat is precious, but since nothing is thrown away, so are ancient preparations such as gnumareddi, small rolls of lamb entrails. If it is the new generation of the Varvara brothers to lead the butchery, and make a network with the other "meat brothers" of the Italian butchery, it is still the father Antonio who rolls up big bowels like a bite: so well he can do them only .

Via Ugo Foscolo, 50
Tel. 320 411 8061

In the square of this small town in the inland of Irpinia, the art of butchery has been handed down for three generations. The meat is born only from the collaboration with about ninety small farms, all within fifty kilometers, where the animals grow in a semi-wild state and their fodder is produced. Among their customers there are mainly them, the farmers, and then most of the starred chefs of Campania, including Don Alfonso. Mario Carrabs, in addition to a great craftsman, is however a great communicator, always involved in the story and the promotion of his territory. In addition to the meat of Irpinia, in the winter with his wife Virginia he works capocolli, soppressate, sausages, and then lipped and flavored cheeks and cheeks. In his cave he refines cheeses selected from small quality Irpinia producers, such as the Carmatica of Sheep Laticauda.
Piazza Neviera, 8 Tel. 0825 401624

Bandita neighborhood in the suburbs, sea view: the Cottone family has been carrying on the family tradition for four generations. You follow the whole supply chain, from breeding to slaughtering and great importance is given to aging – even at these latitudes where traditionally it has never been used. On the counter, steaks, t-bone and ribs for great appetites, both of Sicilian meat and of import. Very few preparations, here people want to cook, only Sicilian cow burgers, Palermo rolls (stuffed with breadcrumbs, raisins, pine nuts and caciocavallo), traditional tartare and sausage and Nero dei Nebrodi with a knife tip. The hams are cut by hand. In winter, cuts of Sicilian bovine and sheep from Belice are ideal for long cooking and overcooked, all year round many cold cuts and cheeses from all over Italy, such as the salami of black pigs from the Nebrodi, caciocavallo from Palermo, blue cheeses.
Via Messina Marine, 631 Tel. 091 622 1332

The first of Christmas that conquers all of Italy: tortellini – Italian Cuisine

Christmas tortellini

From Emilia Romagna to the rest of Italy, tortellini conquer everyone. Attention, however, must be done exclusively in broth!

tortellini, What a delight! There stuffed egg pasta it is typical ofEmilia Romagna, but over time it has become a recipe capable of stimulating everyone's gluttony. To buy or prepare at home, here is some secret on the tortellino.

Tortellini are one of the best known faces of Bologna, where it is easy to find them also in a sweet version … with chocolate! In reality, the homeland of the tortellino is located in the territory between Bologna and Modena. According to a legend that draws inspiration from the poem THEin bucket kidnapped by Alessandro Tassoni, written in 1614, after a long day of fighting because of the war that opposed Bologna and Modena, Bacchus, Mars and Venus stopped to sleep in an inn called Corona, in Castelfranco Emilia. In the morning the host discovered the goddess Venus still asleep and, fascinated by the disturbing forms, took refuge in the kitchen where she created a stuffed pasta whose shape recalled a navel. The navel, in fact, is the protagonist of another version of the legend that, always in Castelfranco Emilia, wants the birth of the tortellino. In this case the innkeeper was inspired by the beauty of a guest noblewoman, spied on in secret.

Christmas tortellini

What do you need to do tortellini at home?

00 flour, eggs and a pinch of salt for the pasta: remember that according to tradition thedough should be worked by hand with a rolling pin. For the filling it is possible to use pork loin, mortadella is Ham along with the leftovers of sausages you find in the fridge. Add egg, parmesan and … a pinch of nutmeg! Once spread the dough places a small amount of filling on a square of about 4 centimeters. Fold the square in two so as to obtain a triangle, then intertwine the two tips by rolling the dough on the finger and finally close. Remember that expert housewives are able to create tiny tortellini, here is the real skill.

Attention, the tortellino with tomato sauce … does not exist!

For the Christmas lunch prepare your tortellini according to the traditional recipe: cooked in meat broth, or in the delicious dry variant, seasoned with cream and Parmesan cheese. Those who do not like meat broth can opt for a veg variant with vegetable broth. The first references of tortellini in gastronomic history are from 1300, but it seems that since 1100 it was customary to consume hot capon broth, rich and substantial, for the night of the winter solstice, December 21, along with scraps of pasta and small pieces of meat.

Panettone Fiasconaro is the best in Italy – Italian Cuisine

Panettone Fiasconaro is the best in Italy

The Fiasconaro company of Castelbuono has been making the most northerly of Christmas cakes for almost twenty years and in 2018 its panettone was judged to be the best in Italy at Sigep, the international confectionery show in Rimini

In the middle of the Madonie Park, in a luxuriant and indomitable natural landscape, there is a place where an intense scent of vanilla and butter hovers in the air, night and day, penetrating every alley: it is Castelbuono, the country where Nicola Fiasconaro has decided to create the best panettone not only in Sicily, but throughout Italy. Succeeding.

The story of a stubborn family

The fortune of the Fiasconaro family, now in its third generation, begins with Mario, who in 1953 decided to open a small ice cream and pastry shop in his home town of Castelbuono. In a historical moment in which the refrigerators were not so widespread, to prepare the ice-creams Mario made snow from Etna or Nebrodi and then with the lemons and oranges rich in juice and perfumes created the flavors so characteristic of his Sicilia. Success was immediate. Then the ice-creams were joined by cassate, cannoli, sfincioni with ricotta and all the typical Sicilian sweets. The production continued to be in the small workshop until the end of the 90s, when to help Mario arrived his three children, Nicola, Martino and Fausto. The skills, the desire to do and the intuition of the three boys took flight to the company that became a reality known throughout the world. Since then the production has also changed: Nicola, that of the three brothers is what he dedicated to pastry, during his travels to discover products and techniques of pastry, he fell in love with sourdough, Gioacchino Alemagna and his panettone, and decided to try to make one also in Sicily, in his Castelbuono. The result was 10 thousand kg of panettone baked daily, which today, thanks to the initiative and the ability of the sons of Nicola, are tasted all over the world.

The alchemy of the dough

Panettone Fiasconaro to become the soft and soft dessert appreciated by everyone (including many famous faces like Bruce Springsteen and Madonna) needs three days of processing. It all starts with a sourdough brought to Sicily 20 years ago which is regenerated every day early in the morning. After a first processing, the dough is put into the cardboard briquette and then leavened for 15 hours. After cooking it is left in a refrigerated room to rest for another 15 hours, so that it loses some moisture. This step allows him to remain soft and soft for about 3 months, without the use of any preservative. Finally it is packed, packaged and shipped all over the world. Craftsmanship, raw materials and customization of the packaging are the keys to success that make the Fiasconaro panettone a product of the highest quality.

An author's liason

For Christmas then a great partnership was born with two other names of the made in Sicily: the two Dolce & Gabbana stylists have in fact signed the packaging of the new Fiasconaro panettone Saffron and citrus fruit, done, as usual, with local raw materials of the highest quality. Citrus fruit and colorful Sicilian carts for a tin packaging to collect and for a panettone that once again enhances the products of Sicily. Because it is also isolated from it saffron used in the dough, which is grown in the province of Enna where the culture of this red gold is part of the tradition. Tradition now rediscovered thanks to the meticulous work of some young agricultural entrepreneurs in love with their land. The same love that leads Nicola to stay and invest in his country of origin, employing in his company only young people from Castelbuono. A way, as the master pastry chef says, to give back a little of the great fortune and success that he and his whole family have gained in the world and especially in Sicily. Thanks to a passion, a resourcefulness and an enlightened vision typical of great men.

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