TAGLIATA DI MANZO

"It is one of the most popular cuts of meat. This steak taken from a whole cut of beef silverside eye is cooked vacuum-packed at a low temperature with a drizzle of oil and rosemary. This means there is almost no lost meat juices, preserving both its texture and flavours. The steak should be sliced, preferably when hot. Cut a corner of the bag and heat it up in a microwave. To get the typical caramelised effect, cook it on a sizzle plate or grill for ½ minute on each side. Open the bag and sear it on a sizzle plate for 1 minute on each side." More Info

CREMA AL PARMIGIANO REGGIANO D.O.P.

"Cheese cream ideal for making prestigious fondues, mousses and purées to accompany starters. Excellent for making risottos creamy and in general to enrich seasonings of first courses. Suitable for filling savoury pies, quiches, toast and refined desserts, especially fruit-based." More Info