Bresaola made with 100% Italian beef


Prepared according to the traditional recipe, our Bresaola made with 100% Italian beef is a premium product originating from an agreement signed with Filiera Agricola Italiana di Coldiretti in order to promote the growth of a national top quality chain. Certified by the CSQA (a certifying body setting the benchmark for Italian food and farming industries)and made with the best beef of cattle born and entirely raised in Italy, our Bresaola comes from the deepest food culture of our valleys to bring you the taste and the quality of a 100% made in Italy specialty.

Bresaola 100% italiana

Bresaola made with 100% Italian beef


Prepared according to the traditional recipe, our Bresaola made with 100% Italian beef is a premium product originating from an agreement signed with Filiera Agricola Italiana di Coldiretti in order to promote the growth of a national top quality chain. Certified by the CSQA (a certifying body setting the benchmark for Italian food and farming industries)and made with the best beef of cattle born and entirely raised in Italy, our Bresaola comes from the deepest food culture of our valleys to bring you the taste and the quality of a 100% made in Italy specialty.

Ingredients


Italian beef
Salt
Dextrose
Natural flavourings

Preservatives
E250
E252

Eating suggestions


Our Bresaola made with 100% Italian beef is a fine specialty for real connoisseurs. In order to appreciate its superb taste, we suggest to eat it on its own or to pair it with other specialties of the Italian cuisine, such as dairies or seasonal vegetables.

Nutritional values


(100 gr.)

Energy
Fat, total
Saturated
Carbohidrates
Sugars
Protein
Sodium
kcal 160 (kj 675)
3,4 g
1,8 g
32 g
< 0,5 g
0 g
4,2

Gluten and lactose-free product.

Churning


WIKI

Churning is a key phase and gives an even flavour to the meat which is used to produce the bresaola. It distributes salt, pepper and aromatic herbs gently and evenly inside the muscle fibres. Specific machines are used which rotate and massage the meat for a set period of time. This makes

CONTINUE

Cream of pumpkin with crunchy Bresaola della Valtellina PGI


RECIPES

Winning combinations


THE VARIETY THAT MAKES THE DIFFERENCE

The variety that makes the difference


There are more than 250 types of traditional Italian bread, with hundreds of variations. From north to south each region has its own specific types starting from the selection of flour, corn, spelt, kamut, buckwheat and hemp to its methods of processing and baking. Each region jealously protects the secrets for preparing good bread made as it once was. There is nothing left to do except combine ancient knowledge and gastronomic flavours and try to sink the bresaola into the soft dough of a rosetta roll or savour it with the crunchiness of pane carasau, a thin crisp bread from Sardinia, wrapped around the characteristic Turin breadsticks or on a slice of foccaccia, a flatbread from Liguria.

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PRODUCTS

2019-04-17T11:55:38+00:00