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.
Zampina di Sammichele: a Unesco heritage site
Among the wide selection of our meats, there is a dish that may seem niche but attracts gourmets from all quarters. We are talking about the Zampina di Sammichele, a traditional sausage that has been sweeping the hearts of the people of Bari and beyond for generations. In fact, if this curious speciality was born in Sammichele di Bari, today it has spread throughout Apulia and more recently has even immigrated to Milan!
Christmas comes with the Friesian breed
This particular variety is also called the European Wagyu and is often compared to the Rubia Gallega for the tenderness of its meat. However, these comparisons seem to do justice to the quality of this breed, as confirmed by the last World Steak Challenge in London, where the Finnish breed took home no less than four gold medals, being awarded the best steak in the world.
Chef in Camicia VS Bombetta Challenge
Il Mannarino has seen its fair share of things in the months it has been open, but three elegant poached chefs doing battle to the sound of bowler hats was still missing!
In fact, the Mannarino was the scene of a no-holds-barred challenge featuring our friends from Chef in Camicia.
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.
Republic of Bombettes
The word has already spread all over Milan: the neighbourhood wives have been talking of nothing else for weeks, the church parvises are overrun with whispers, the sciureas in the city centre gates are exchanging fleeting glances at the market, and even the children playing in the square have only one thing on their minds...
The Chianina breed - November 2019
Considered the best meat for the Fiorentina steak, the Chianina is, however, a breed with many qualities characterised by an intense, aromatic flavour and a lean, delicate meat.It wasn't easy to convince the southern meat-eaters to welcome it on the counter, but once tasted, cooked just right on our grills, no one was able to resist!
I know an aperitif
A blog founded in 2014 that year by year has attracted more and more friends until it fills an entire post!
Conosco un posto is the guide to Milan that you don't expect, always ready to recommend a place to dine, drink or have fun with friends!
On Sunday 15 September, the Enoteca Naturale in Via Santa Croce was transformed into the Conosco un posto (I know a place), full of friends and fans who toasted and drank with Caterina, her staff and... the Mannarino boys!
The Romagnola breed - October 2019
From today, the sharp axe of our Mannarini will also fall on the delicious meat of Romagna.
This species is part of the cattle protected by the Consortium of the Vitellone Bianco dell'Appennino Centrale (White Calf of the Central Apennines), extending over several Italian provinces in the Centre.
Thursday 20 June - An Opening Bomb(ett)a
The meat counter is ready, knives sharpened, apron and bandana knotted... The Mannarino is at the battle station for a bomb, or rather a BOMBET, opening!
