Milan has discovered a vocation for exotic meat. Other than a traditional beef steak, a pork rib, a slice of veal. Now the latest trend is to eat fillet of meat. Alone fine fillet, but of kangaroo, camel, buffalo, zebra, bison, reindeer, horse, kobe, under the banner - borrowing a famous line from Carlo Verdone - of the "famolo strange", in a sort of virtual journey that recreates atmospheres of savannahs, northern steppes, African expanses perhaps as a reaction to the restrictions on travel abroad imposed from the pandemic.
The idea of opening an "Italian Filetteria" which, to tell the truth, could appear a bit reckless, going against the trend with consumption which has recently been increasingly oriented towards white meat and vegetables, came about five years to Edward Major, a long experience in public relations who has become a true enfant prodige of Milanese catering. “On our menu – explains Maggiori, today at the head of a veritable gastronomic empire which is based on eleven venues in Milan, between Filetteria and Magnaki, a consultancy company in the food and beverage sector with a turnover of 10 million euros, and which already has other openings in Italy and abroad in the pipeline – we offer culinary variations of the most disparate animals not only because we are reckless and irreverent, but also because we like to diversify in order to give the customer the opportunity to get out of the usual gastronomic schemes and open up to raw materials unknown to him until now, with an international flavor, with different flavours, different caloric amounts and high sustainability. Dining in Filetteria envelops and involves you in a surreal experience within what we like to call the "savannahs of taste"".
So let's see specifically the organoleptic qualities of the various meats that can be found in the eleven Filetterie scattered around Milan. The zebra, explains Più, is a lean meat dal milder flavor than beef or pork. The softness, clean and appetizing taste is surprising. It is not easy to compare it to traditional meats considering its uniqueness. A tasty meat with a flavor that recalls the horse, a little sweet, and a tastier wild boar. Despite these organoleptic aspects, few know what zebra meat is rich in Zinc and Omega-3, fatty acids, it has a very high protein content, equal to about 35 grams per 148 g and is practically as lean as chicken. Its meat provides about 100 calories per XNUMX grams, therefore decidedly light. The meat of Camel then it is considered much healthier than beef, it is a meat with little fat and cholesterol, it is also very rich in calcium, phosphorus, vitamin B and iron and, "according to many - winks Maggiore - it would also be an aphrodisiac".
Let's move on to ostrich: even if it looks like red meat, ostrich meat is actually one White meat. It's a meat very light, in particular it looks a lot like beef tenderloin, has a delicate flavor with a sweet aftertaste vaguely reminiscent of horse meat. An extremely tasty meat to recommend to those looking for raw materials as much as possible in respect of genuineness and nature is that of Reindeer: its dietary properties make it particularly recommended especially for those who must follow low-calorie diets or practice sports.
Even if this may cause some perplexity for those who love traditional tastes, it must be said that the formula has met with widespread approval from the Milanese. The last two venues were opened in the midst of the pandemic while other restaurateurs were forced to close or suspend their activities.
“The pandemic and the arrival of summer – he adds – have not stopped us. On the contrary, they have been an incentive to give our best and project ourselves increasingly towards the future: the Group's development plan in fact aims at strong expansion both in Italy, with new openings in the cities of Turin and Rome, and abroad, with openings in various cities such as London, Paris, Munich, Prague, Budapest, Stockholm and Dubai”.
Not bad for an entrepreneur who hasn't yet turned 30 but who has very clear ideas and above all the courage to propose himself, as he says, irreverently with respect to traditional tastes. Formula that he has met with the favor of young people open to new things. Sure is that in its premises 100 tons of meat are consumed per yearthe one coming from Worldwide: South Africa Australia New Zealand Argentina Uruguay Brazil Japan Finland and Germany. And not only with the Filetteria but also with another successful format that accompanies the Filetteria such as the Magnaki, which offers the unprecedented concept of meat uramakeria, or meat sushi, such as, for example, a Marinated Zebra in rosemary extra virgin olive oil, yuzu ponzu, peppercorns and minced shallot or the Reindeer marinated in extra virgin olive oil, citrus wasabi, sage, shallots, garlic and peppercorns or even a more relaxed veal tartare, sautéed vegetables, basil, sesame pesto and wasabi Grancia.
The Italian Filetteria
Corso Garibaldi 17, 20121 Milan
