For meat lovers, a precious guide arrives in the bookstore that can accompany them for purchases in the best butchers, or to enjoy quality "carnivorous" lunches or dinners in all the places in Italy. The guide, an absolute novelty for the Italian publishing scene, is the work of Michele Ruschioni, a Roman journalist and youtuber, founder of Ember me again, an editorial network dedicated to the world of meat which has published “Steakhouses and butcher shops in Italy”. In three hundred and fifty pages over 400 addresses are identified throughout the boot where to go to buy meat without fail or where to stop and eat “Guaranteed” meat products. “In Italy, explains Ruschioni, there are gastronomic guides of all kinds, from pizza to gourmet restaurants to Sushi up to street food, there was no job that focused on butchers and steakhouses”, Italian butchers and steakhouses are experiencing years of intense changes, the era of the mixed grill with a large slice of lemon as decoration no longer dominates the scene. Today enterprising meat chefs they offer unusual cooking, cuts we were not used to, they choose with patience and passion the meats coming from the best farms around the world. “Even the figure of the butcher - explains Ruschioni - has changed. Entering a butcher's shop is like entering a playground: you can find everything. From matured steaks – something never seen before in Italy – a intriguing cuts that we mistakenly continue to define as "less noble" and which once ended up in the meat grinder to make meatballs and stew. A scenario that invites you to light up the grill, to experiment with new frontiers of taste and that makes us more and more aware consumers every day. And one of the objectives of this guide is precisely this: to direct you to the right places, without the risk of making a mistake". The guide can be purchased on Amazon, a decision that Ruschioni explains in these terms: "today the publishing industry is experiencing a phase of transaction and historical change, in our case it was automatic to bypass the classic publishing houses because having been born on social networks we have a loyal audience and faithful and through our channels we are able to inform them of the publication of this work, not necessarily having to arrive at the library. There are many youtubers or influencers who prefer to publish books in this way".
Leafing through the pages of the guide, one is introduced to planet meat with annotations concerning i cuts of meat, origins, processing methods, collateral products for sale.
A butcher, for example, is described like this: “he is a butcher who loves his job and tries to do it by trying to amaze his customers every day with great professionalism and above all with the highest quality products. Starting from the care of the place up to the communication on social networks, the attention to detail and the passion for the raw material that passes through his hands can be seen. First of all we are talking about Italian meat, fassona and chianina, but also angus and wagyu for those who opt for foreign proposals. Cuts such as sirloins and dry-aged sirloins delight grill lovers, but the invitation is to taste all the products, from fresh to seasoned, such as, for example, the joselito reserve one of the best hams in the world. Not to mention the gourmet burgers, authentic temptations for the palate. For barbecue lovers there is the possibility to buy sauces and rubs and sandwiches and then many other shelf products from tuna alla lunigiana to cow ragù passing through bubbles and noble wines such as barolo, chianti and much more. Finally, there is the possibility of ordering products online with delivery times within three to four working days”.
Of another it is underlined “A historic family-run butcher's shop… The interior is not huge but tidy and welcoming with lots of top quality meat, both Italian and foreign. So let's talk about Chianina and Prussian beef but also wagyu, sashi and black angus. In short, here are some of the best beef in the world with different degrees of marbling and taste to please all customers. There is therefore no shortage of great steaks (ribs, picanhe, and tomahawks) in particular the Florentine cuts, so loved by grill enthusiasts. There is therefore no shortage of ready-made bbq products. For example: pork ribs and chicken wings. But the laboratory produces convenient and tasty preparations every day: sausages, skewers, hamburgers and ready-to-cook meatballs such as typically Roman meatballs (carbonara or cacio e pepe). But there are so many ready-to-cook and all very imaginative products with different types of meat, including chicken and rabbit, and for this alone … it deserves applause. They are fabulous products. Finally, we also mention the selection of cured meats with fine sausages and hams".
Or again of a steak house they say: Among the strengths there are the Josper oven and the four maturators present in the room that show off the best of the world offer: Japanese wagyu, Polish scottona, Finnish T-Bone, Dutch ribs and other cuts very interesting as the Italian frisona and the Iberian wagyu. In short, a carnivorous offer not at all obvious even in the capital.
The restaurant has a minimal, spacious and well-kept style, designed specifically to make you live a refined gastronomic experience. It is no coincidence that the concept of medium-long maturation was introduced, to offer steaks that are much more tender and tasty than normal. The menu changes often, influenced by the seasons and by new tasty discoveries (the latest is sayaguesa, the Chianina beef from Spain). The dishes are also enhanced by a remarkable cellar which includes 150 labels from all over the world. Space also for craft beers,
NOT TO BE MISSED by reservation, cooking ReverseAnd. A cooking technique. Ribs and T-Bone are then cooked with the reverse searing method, namely: first baked and then grilled. The result? A succulent steak that's as soft as butter
In short, the people of meat worshippers, which, although it has undergone some downsizing in recent years having to give way to the advance of the people of vegetarians and vegans, always remains consistent, the guide "Steakhouses and butchers in Italy" represents a useful tool to aim without fail on quality.
