September 12, 2018

Survival manual for the Ferragosto grill – The expert

Let’s start by focusing briefly on the characteristics that distinguish an  expert griller : Semi-professional equipment , approximately composed of a  kettle and / or a  gas-operated device with a lid and, in […]
September 12, 2018

Anatomical cuts : the fillet steak

The fillet steak is a cut of the typical Latin American cuisine, especially that of Brazil. It is triangular in shape, has a weight of just […]
September 12, 2018

Anatomical cuts : ribs

Also called ribs, ribs, spikes and tacks, pork ribs are a poor but very tasty cut, obtained from the cost of the animal. Especially in Tuscany, they […]
December 15, 2017

Spending, preparation, cooking and service

The supply of food (and drinks) is the direct consequence of what has just been weighed. We then translate the abstract concepts expressed during the  brainstorming into something much […]