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Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi

Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi

Online sale of typical Italian Macelleria Mastra Alebardi products, buy Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi


Cappello del prete Di Fassona Piemontese - 2 Kg.
30.20 €
Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi
Capello di Prete (priest's hat) is a part of the shoulder portion of the beef. This meat has a balanced fat content.

Excellent for cooking meats, roasts and stew or the famous Manzo all'olio di Rovato.

For more than 200 years, namely since 1802, the butcher Mastra Alebardi operates "the art of the knife".

The Alebardi family can boast the title of the oldest butcher's shop of Lombardy.

The butcher Alebardi chooses only the best cattle of the Piedmontese cattle breed Fassone (females only) and breeds them using traditional methods in the countryside of Brescia and not in intensive farming. This is how healthy and succulent meat is produced with a low fat content. The animals are slaughtered in their own slaughterhouse. The two young brothers of Alebardi family take care of this production step, thanks to which customers can buy high quality products that are tender and lean at the same time.

This product is cut freshly, directly after ordering. You can choose between different offered sizes and the desired amount of pieces. The products are shipped in special boxes with dry ice, which is why freshness and integrity can be guaranteed.

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Information, advice, updates and tips on Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi

For more than two centuries, Alebardi butcher shop has been carrying on "the art of knife" since 1802.

For more than two centuries, Alebardi butcher shop has been carrying on the art of knife since 1802.
The Alebardi family praise the title of the most ancient butcher shop of the whole Lombardy, maintaining the specialization of the butchery. Butcher shop Alebardi selects its own Piedmontese Fassona cows (only females), breeding them through natural non-intensive methods, in the countries of Brescia. Growing them with family passed down recipes, allows to obtain succulent and genuine meats, with a very low quantity of fats. The butchering is made in the own butcher shop. Apart from the meats, the butcher shop propose a selection of the local traditional products, derived directly from Italian porks butchered by the Alebardi.

ARTICOLO- 18/04/2018 - http://www.italianqualitysalami.com/ ( Network O.I.P. )

Piedmontese Fassona Bovine Race

Piedmontese Fassona Bovine Race
This Piedmontese race is the Italian local race par excellence. This means that all the cows are born and bred in Italy. High quality meat, tender, lean, and with a very low fat content but those that are present have a great nutritional quality. The Piedmontese Fassona Fiorentina (T-Bone steak) is very tender, it has a delicate taste, the sizes goes from 1,4kg to 2,6 kg, the Fiorentina steak it cut fresh at the moment of the order. Absolutely to cook on the bbq with the embers. The fillet is the noblest part, the Fassona fillet is very big. The soft tagliata is very tasty and it needs a quick cooking on hot plate or bbq. The Cappello del prete is the ideal for boiled meats, roasts or in general long cooking.

ARTICOLO- 21/02/2018 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

Butcher Mastra Alebardi since 1802

Butcher Mastra Alebardi since 1802
For more than 200 years, namely since 1802, the butcher Mastra Alebardi operates "the art of the knife". The Alebardi family can boast the title of the oldest butcher's shop of Lombardy. The butcher Alebardi chooses only the best cattle of the Piedmontese cattle breed Fassone (females only) and breeds them using traditional methods in the countryside of Brescia and not in intensive farming.

ARTICOLO- 08/07/2015 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

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Cappello del prete Di Fassona Piemontese - 2 Kg.
30.20 €
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Italy has so many various and different typical specialties that some of may be unknown by most of people. Today we're giving you an ancient recipe from the city of Brescia (Northern Central Italy): The "Manzo all'olio di Rovato". Ingredients: Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi, Extra Virgin Olive Oil Garda Bresciano PDO Organic - Podere dei Folli, white wine, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, Red garlic from Nubia, Grana Padano DOP, grated bread, parsley. First of all make some holes in the meat putting in them some anchovies and some garlic. Then put the meat in an high and strict pan, pour half white wine and half evo oil until it is almost all covered, so make it cook for 3 hours at very low flame putting the lid on. When it will be ready cut it into slices, take the excess oil and wine out of the pan, add grated grana padano, grated cheese and parsley to make a siding sauce to serve with the meat. Finally put some meat slices on a dish with the sauce on the top of them.
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08/01/2018 16:45:10
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