Raw and Marinated
Raw meat, sometimes called "all'albese", although usually this definition indicated the carpaccio, is a kind of meat delicate and soft on the palate. Marinate the meat is a technique that consists of putting the meat in a wine-based liquid (or vinegar) and spices. There are two main types of marinating: the first one precedes the cooking and is used to remove strong flavors or to soften meat excessively fibrous, such as venison, lamb or goat; the second one replaces the cooking and is suitable for long-cooking meats such as goulash, stew and roasted. This particular meat process is perfect in spring for its versatility and aroma.

Raw and Marinated

Raw meat, sometimes called "all'albese", although usually this definition indicated the carpaccio, is a kind of meat delicate and soft on the palate. Marinate the meat is a technique that consists of putting the meat in a wine-based liquid (or vinegar) and spices. There are two main types of marinating: the first one precedes the cooking and is used to remove strong flavors or to soften meat excessively fibrous, such as venison, lamb or goat; the second one replaces the cooking and is suitable for long-cooking meats such as goulash, stew and roasted. This particular meat process is perfect in spring for its versatility and aroma.
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