• June 5, 2023

Between extreme aging, ultrasounds and sea water, the new frontiers of meat

Less meat but of quality. Good, sustainable and that has a lot to tell, with two parties to play the ballot: that of raw and tartare and, on the contrary, the supporters of the timeless grid. Above all, customers follow the long wave (started by the cooks) in wanting to trace differences between maturation and…

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