beef

Beef, fresh and preserved

The nourishing steak it has a central role in the Italian diet, closely linked to the social and agricultural history of the country. In Italy, eating meat was once a luxury for special occasions. However, from the early years of the twentieth century to the post-war period up to the economic boom, consumption tripled. And meat dishes have become available on even the humblest tables every day of the week. A prominent ingredient in many Italian recipes, such as braised for boiled meat, the best beef also excels in the classic grilled steak. Its maximum expression is that of the Chianina breed, the largest and one of the oldest in the world, used for the famous Fiorentina, cooked in the cowboy tradition of the cowboys of Tuscany, Lazio and Marche.

The Italian culinary genius does not stop there. The carpaccio is made from raw beef. Salted and seasoned it becomes Bresaola. Another symbol of Italian beef is the success of the famous Manzotin preserved meat brand. Today, the consumption of beef is so deeply rooted in the eating habits of Italians that the approximately 2 million animals slaughtered each year are unable to meet internal demand, favoring a flourishing trade with foreign countries.