Fassona - The largest boutique for Italian quality food

Presentazione Fassona

Prodotti collegati a Fassona

Costata (Entrecôte) made from Fassona beef from Piedmont - Liberini Carni

Costata Di Fassona Piemontese - 1 Kg.

39.40 €

Fiorentina Italian beef - Fassona meat from the Piedmont region - Liberini Carni

Fiorentina di Fassona - 1,2 - 1,3 Kg.

63.00 €

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Tartare di Fassona Piementese - Dal Masle

Dal Maslè - Tartare Di Fassona Piemontese - 120 gr. (sottovuoto. Scadenza 12 gg. )

5.20 €

Bistecca (beefsteak) from Fassona beef from Piedmont - Macelleria Mastra Alebardi

Out of stock

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

Out of stock

Fassona beef fillet from Piedmont - Macelleria Mastra Alebardi

Out of stock

Fassona beef Rumpsteak (scamone) from Piedmont - Macelleria Mastra Alebardi

Out of stock

Magatello (round) from Fassona beef from Piedmont - Macelleria Mastra Alebardi

Out of stock

Mezza Fassona Piemontese - Macelleria Mastra Alebardi

Out of stock

Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi

Out of stock

Roastbeef (short loin) from the Fassona beef from Piedmont - Macelleria Mastra Alebardi

Out of stock

Tagliata di manzo Di Fassona Piemontese - Macelleria Mastra Alebardi

Out of stock

Bresaola di Fassona Piemontese La Fassona

Bresaola di Fassona Piemontese La Fassona - 2.6 Kg

192.00 €

Bresaola made from Piedmontese beef of Fassona breed - Macelleria Mastra Alebardi

Out of stock

Post inerenti Fassona

We wish to congratulate with our main commercial partner concerning the Italian meat, Fassona Piemontese in particular, Macelleria Mastra Alebardi which has recently obtained the guarantee certification by braciamiancora, a well know organization that dedicates itself to the discovery of high quality meat from the producers, to the butcher shops who sells them to the restaurants who have them in their menu. A well deserved reward that confirms the great job carried on by the Alebardi family and the excellent quality of the proposed meat.

OIP
09/10/2019 10:54:32

If you are already thinking about the Easter bbq, then you’re in the right place. Indeed among the best pieces of a respectable bbq the t-bone steak (Fiorentina) can’t be lacking, a fine and tasty cut, lover of high flame cooking where it gives its best. The Macelleria Mastra Alebardi, expert in meat if there’s one, offers a first choice own production Fiorentina di Fassona Piemontese - Macelleria Mastra Alebardi t-bone, bred and butchered by Alebardi itself guaranteeing the high quality of the final result. The Fassona is endowed with a particularly lean meat, which is tender and rich in taste at the same time.

OIP
16/04/2019 12:50:12

During the last years red meat has been in the center of many debates, in some cases, we feel free to say, excessively stigmatized. Indeed as it is for every food it is enough to consume the right amount of it, focusing on the choice of high quality red meat, but how? A first step is selecting Made in Italy products, it’s not about patriotism, but simply because the base controls established by the Italian disciplinary are among the most strict of the world. Secondly it would be ideal know the origin, alimentation and treatments received by the animal. The last one is a service that Macelleria Mastra Alebardi has started to offer, giving the total traceability of the Fassona Piemontese meat, bred and butchered directly from the Macelleria Mastra Alebardi itself, From the classic Costata (Entrecôte) made from Fassona beef from Piedmont - Macelleria Mastra Alebardi, fiorentina and many other cuts for a tasty, healthy and controlled red meat.

OIP
22/02/2019 10:38:19

Raw meat can be so delicious and refreshing, but it is always necessary to choose very carefully the best quality raw material in order to avoid health risks. The Fassona Piemontese Tartare cut by knife - Macelleria Mastra Alebardi is 100% made up of selected Fassona Piemontese meats coming from animals bred directly by Macelleria Mastra Alebardi in the countryside, with non-intensive methods and feeding the animals only with natural products. So the result is a completely healthy and safe tartare cut by hand, endowed with a delicate taste and with a exceptionally low content of fats, as it is the characteristic of the Fassona Piemontese meat.

OIP
21/08/2018 12:26:22

Bresaola is the ideal cold cut for the summer season, thanks to its lightness and freshness. The direct breeding of fassona piemontese, the accurate selection of the meats and the constant control make the Bresaola made from Piedmontese beef of Fassona breed - Macelleria Mastra Alebardi guarantees a first level quality with only the 1% of fat content, as the fassona Piemontese is a cow race with a natural low content of fats. The taste is delicate, lightly spicy but not invasive, perfect in a plate with some arugula and Grana Padano DOP and arugula. Recommended wine pairing: Valtènesi Chiaretto D.O.P. “Preaféte” BIO organic - Podere dei Folli

OIP
13/06/2018 12:30:51

The bbq season is open yet, so what’s better than a delicious barbecue with your family and friends during the week end? OIP offers a selection of rigorously certified Italian meats, genuine and tasty, which will give your bbq a superior quality. Starting from the Norcia sausages (typical salsiccia) to the precious Fassona Piemontese meat, coming from cows bred and butchered by Macelleria Mastra Alebardi in the Province of Brescia. Among the fittest cuts for the cooking on the embers you can find the Fiorentina di Fassona Piemontese - Macelleria Mastra Alebardi, the Costata di Fassona Piemontese - Macelleria Mastra Alebardi and the tagliata di Manzo di Fassona Piemontese - Macelleria Mastra Alebardi.

OIP
03/05/2018 14:47:05

Yesterday evening , in occasion of a Costata (Entrecôte) made from Fassona beef from Piedmont - Macelleria Mastra Alebardi grilled dinner with some friends, we've tried Amor Costante IGT TOSCANA - Gianni Brunelli - Le Chiuse di Sotto. A wine that has amazed and satisfied every dining companion's palate, an IGT certified Tuscan wine that has absolutely to envy compared to the most prestigious wine of that region. At the sight the limpid ruby red stands out immediately, the aromas are mainly of wild berries, at the palate it is soft, endowed with strong tannins and persistence exalting an important structure that confers the wine a strong and decise character. Grapes varieties: San Gives 80%, Merlot 20%. Alcohol: 14% vol Ideal food pairing: grilled red meat.

OIP
16/02/2018 15:37:48

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.

OIP
08/01/2018 16:45:10

Every country has its own traditional Sunday lunch. Italy has a so much various and different culinary histories and origin, today we're giving you the Sicily traditional Sunday lunch recipe: Anellini alla 'Ncasciata, a dish whose origin dates back to the Arabian reign in Sicily during the IX century. Ingredients: Anellini - Pastificio Campo, Tomato purré - Masseria Dauna, Minced Fassona beef from Piedmont - Macelleria Mastra Alebardi, aubergines, Parmigiano Reggiano DOP, Red garlic from Nubia, Red onion Tropea / Montoro Onions (second season), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. First cook the anellini in salted boiling water for 3 minutes less than how is written on the box. Then make brownish a clove of garlic and some minced onion with some Evo oil, so add the tomato sauce and make it cook for 2\3 minutes. Make some meatballs with the minced meat adding salt, pepper, parsley and fry them. Cut the aubergines in wedges and fry them too. Put all the ingredients together in a baking tray amalgamating them and add on the top grated parmesan and grated bread to obtain a great gratinèed crust. Finally put in the oven at 180 degree for 30 minutes and serve them hot.

OIP
03/10/2017 22:32:25

Do you wanna give a further gear to you barbeque? Fiorentina di Fassona - Macelleria Mastra Alebardi is the right choice. 100% Italian meat born in Piedmont, breed and butchered in the Macelleria Mastra Alebardi breeding in Manerbio (Brescia). Its tender, thin and low fat content meats have great organoleptic properties (as it contains good unsaturated fats omega 3 and omega 6) and a very low cholesterol level. The size of the Fiorentine are outstanding and range from 1.4 up to 2.6 KG KG Fiorentina is cut fresh at the time of 'order, is placed under vacuum at the time of shipment, it is shipped in special packaging with dry ice, ensuring freshness and integrity. Absolutely to be cooked on the grill with fire and embers at high flame 6 minutes per each side and 6 minute on the bone.

OIP
12/07/2017 15:05:57

The Bresaola made from Fassona Piedmontese has an unique taste thanks to the fine Fassona beef, it is massaged during the dry salt with natural aromas. Moreover it stands out from the other bresaola also thanks to the low content of fats which is less than 1%.

OIP
25/04/2017 11:37:20

Despite the concurrency of the industrial livestocks the Piedmontese Fassona is still nowadays bred by small artisanal breeding farms.It is one of the beast Italian Meat thanks to its right tenor of intermuscular fat that makes it both lean and tasty.