JUN. JUL. 2013
IX
For example, the American and the
Irish Angus cattle are required because
the professionals appreciate it as a
product of superior quality, which
however has a relatively high cost.
As for our clients, in principle, the
restaurateur is oriented on the flesh of
Brazilian origin, which has an entry-
level price lower than the bovine Use.
The steers are ideal between 18 and
24 months, with loins with bone not
exceeding 20 kg. In our area, the
grid is a type of cuisine appreciated
especially in winter, particularly
appreciated by foreign tourists, which
today probably have more purchasing
power than the Italian.”
not only veal
. Even Vincenzo Murgia
with his Sardinian Food Group is in
charge of meat to 360 degrees and in
particular, according to the Sardinian
tradition, recorded a significant
demand for horsemeat, which cuts
profits for the grid that are the same as
those of the bovine. “The horse meat,
recommended for its high nutritional
values, is excellent grilled, but unlike
cattle do not require a long maturation,
possibly only a marinade for defuse the
typical sweetish notes. The ideal is a
fast cooking on a hot grill.”
Very different is the case of pork on the
grill, of which the Sardinians are great
lovers. “Pork must have a slow cooker,
some types of fat to lose and maintain
others. The best ones are animals with
a size of 6 to 8 kg, to be cooked on
a spit and not above, but beside the
embers. I emphasize that our pigs are
native, bred by trusted vendors. Just
like the lamb, which our customers
require us throughout the year and
the sale of which is not subject to
seasonality (if not the one linked to
tourism) in consumption, as is the case
in other Italian regions.” Of course,
these products are closely related to the
gastronomic traditions of the area the
company has a catalog of many other
types of meat, especially beef. Murgia
gives an additional final advice: “In
addition to the flavor and aroma of the
meat, we must always check that there
is a proper proportion between the fat
and lean in meat to be grilled. Also it’s
important to check out the weight loss
during cooking, which should never be
excessive.”
thIRty yeaRs
of peRfect gRIllIng
In Parma and around, the reference
point is the restaurant for excellent
grilled Parma Rotta. Antonio De Vita,
chef and owner of the restaurant, tells
us the secret of this success.
“We created a good reputation with
our grills, suffice it to say that we
consume approximately three tons of
wood per day! Everything starts with
the careful selection of meats, well
matured and with the right amount
of fat. The cuts are all the cattle that
are the most valuable: Florentine,
tenderloin, chops, cut off, but also
lamb, pork and poultry. The Italian
grilling is very appreciated, mostly
for its light weight, in line with the
dietary principles.”
Anyway, what are the secrets for an
ideal barbecue, such as the renowned
Florentine? “The grill should be hot
- says the chef - and once healed the
flesh (note the Maillard reaction) to
prevent disperse its moods, it should
be brought to cooking at a slower rate,
to even out the temperature at the
core, while keeping it bloody. When I
get to that stage, I put it in a container
with fresh dressing (olive oil, pepper,
salt) and let it rest. Of course the grate
should not be outdoors or otherwise
must be in an area sheltered from the
air, to be able to maintain the ideal
temperature. Also I always do an
accurate cleaning of the steel grates,
before to brush them properly and
then burning them with fire.”
Decalogue foR excellent
gRIllIng
1. In compliance with HACCP, do not
stop the cold chain of the meat to cook
2. Do not use the same utensils for
raw and cooked foods
3. If you use steel skewers, remember
to guests that they may be hot
4. Make sure that poultry and sausages
are fully cooked
5. Remember that different foods
require different cooking
6. Avoid to turn around the food too
often
7. Do not mak holes in the meat with
the forks, to prevent loss of moods
8. The charcoal must arrive at the right
temperature, with a nice grilled white
flame that does not release
9. To extinguish the blaze that can
emanate for the burning of fat content
of foods, just use a spray bottle with
a little ‘of vinegar, that takes oxygen
to the flame and off quickly, without
damaging the embers
10. Keep a proper distance from the
embers of the ingredient and make
sure to check on grilled continuously.
taRtaR sauce
A mix of vegetables (celery, carrots,
peppers, cucumbers, capers, parsley)
in varying proportions, fresh eggs,
sunflower oil, vinegar, mustard, sugar
and lemon juice. The Qualitaly tartar
sauce is in a jar and it has a light
yellow color with visible pieces of
vegetables and a typical consistency
without the separation of oil. It’s ideal
to accompany grilled meat.
mayonnaIse the gouRmet
Pale yellow, bright in appearance, firm
texture, mild flavor tending towards
lemon, the Qualitaly mayonnaise
gourmet is the ideal complement to
enrich the grilled meat accompanied
by parades fries or other side dishes.
It comes in three formats: 820 ml, 1
kg, 5 kg.
At pAge 28
Recipe made
by Gregori Nalon
Sirloin grilled, baked tomatoes,
crispy potatoes
