Stefano... The First Mannarino
Recent archaeological excavations have uncovered some very rare finds that can be traced back to the first, unique and legendary Mannarino.
Until now, its origins have been shrouded in mystery, but information has finally emerged that may lead us to some explanation.
One, two, three, four... Arrosticini...
Between Apulian 'bombette pugliesi', ribs and grandma's meatballs - you know - butcher Mannarino never sends you home hungry and is always ready to offer you the various specialities on his counter. And one, in particular, has conquered the hearts and bellies of many with its unbeatable taste. We are talking about the arrosticino, a typical Abruzzo kebab made with lamb meat and barbecued.
The History and Origins of Bombette
Today we want to talk about a real lifestyle coming from the heart of Apulia and which is increasingly winning the hearts of the Milanese. I know what you are thinking, and yes, there are indeed more Apulians in Milan than in Bari, but this in no way detracts from the exceptional taste of what has become a legend throughout the city.
Meat maturation, why is it important?
To best explain meat maturation, let us start with a concept that is as simple as it is underestimated, perhaps even taboo: when the animal dies, its meat undergoes a series of biochemical processes that lead very slowly to decomposition.
All the benefits of a carnivorous diet
It is good for our brain development, skeletal and muscle growth, and even increases fertility.
Last week some unfortunate person informed our Mannarino that there are people in the world who do not eat meat by choice. He was genuinely shocked by this and has been sitting on a stool in the butcher's shop ever since, staring at his cleavers and beloved bowler hats spinning in the rotisserie.
