Pork loin

Generality Arista is the dialectal term, which has become an official noun, referring to the main ingredient of a category of recipes typical of the Tuscan region. It is a part of the pig's back (trinomial nomenclature: Sus scrofa domesticus ) to be cooked whole, as a roasted dish in the oven or on a spit, or overcooked casserole; it is flavored with herbs and spices or accompanied with sauces and side dishes, depending on the specific recipe

Meat boiled

Generality "Bollito" means "cooked by boiling", then cooked through a heat treatment that uses the convection of hot water on the raw material to be cooked. The fundamental requirement of this processing is that the water temperature AT THE TIME OF DIVING the food must be as high as possible

Fiorentina - Florentine Steak

What is that The Florentine steak is a typical Italian product, belonging to the 1st food group; its roots are Tuscan, to be precise, sinking in the Florence area. However, as can be seen by comparing the Florentine steak to other similar preparations (mainly Anglo-Saxon), the doubt arises that one could have caused the birth of the other

Pork chop

Generality Chops are one of the most common and requested cuts of pork in Italy; the animal from which they are obtained mainly is precisely the Suis Scrofa Domesticus , or the pig (also called pig or pig). The chops, in reality, correspond to a slice of the carré , understood as the anatomical part placed at the center of the loin (between the capocollo and the knot).

Braised: Cooking and Recipe Technique, Nutritional Properties, Role in Diet and How to Cook by R.Borgacci

What's this What is braised? The term "braised" usually means a recipe based on distinct beef for mixed cooking, stove and oven, slow, prolonged and moist. Warning! Braised is not synonymous with stew or stew. Stewing is a similar but more elementary cooking, while stew is a specific recipe

Hat of the Priest: Nutritional Properties, Role in Diet and How to Cook by R.Borgacci

What's this What is a priest's hat? Cappello del prete is a name used to indicate products of the same fundamental group of foods, totally different as regards their nutritional properties, but similar for the typical triangular or tricornuta shape. With the cap word of the priest, therefore, we could identify: Fresh cut of beef, forming part of the anterior quarter, more precisely of the shoulder; other synonyms are "shoulder" and "shoulder pulp" Pork sausage "to be cooked" - such as, for example, cotechino, zampone and salama da sugo ferrarese - typical P

Capocollo, Coppa, Coppone: Nutritional Properties, Use in Diet and How to Cook by R.Borgacci

What's this Capocollo, coppa or coppone: what is it? Capocollo, coppa, coppone and scamerita are the names commonly used to indicate a specific cut of pork or beef. The capocollo, rich in high biological value proteins, specific vitamins and minerals, belongs to the first fundamental food group. On the other hand, it also brings a significant amount of fat - part of which is saturated - and cholesterol

Capon of R.Borgacci

What's this What is the capon? The capon is a voltatile, more precisely a male chicken, castrated at a young age, commonly used for food purposes. Did you know that ... The term "capon" comes from the Latin "capo-onis" - in turn derived from Greek "κόπτω" - which means "to cut". Cap

Meat alla Pizzaiola

Generality Carne alla pizzaiola is the name used for a group of typical Italian recipes, prepared with two main ingredients: meat (veal, beef or pork) and tomato. Pizzaiola meat has a multitude of gastronomic variations, which affect both the ingredients and the cooking method; this differentiates them: delicate or consistent recipes, high digestibility or more tenacious, of rapid or prolonged execution etc

Rabbit meat

Generality The rabbit is a rabbit-like mammal-like creature belonging to the Leporidae family and to the genus Oryctolagus (European) or Sylvilagus (American). The binomial nomenclature of the European rabbit (the most widespread in Italy) is Oryctolagus cuniculus. The term "rabbit" refers to a wide range of wild creatures or for breeding (for fur or for human consumption); the European and the American ones are the two Genres most raised on the planet

Lean Meats

What are Lean meats are foods generally used as a dish, with variable consumption rates based on family culture, nutritional needs and individual tastes. The classification between lean meats and fatty meats derives from the percentage of fats contained in them (g L / 100g of edible portion). Lean meats contain at most 5% lipids, while fatty ones contain them in percentages higher than 5% up to 40%


Beef Beef is a herbivorous animal belonging to the genus Bos , subgenus Bos , species Taurus ; the binomial nomenclature of beef is Bos taurus and there are various subspecies and races (see table). Dairy breeds Italian Italian Friesian, Italian Bruna foreign Black Spotted Friesian, Bruna Alpina, Ayrshire, Jersey Meat breeds Italian Chianina, Marchigiana, Romagnola foreign Charolaise, Limousine, Blonde d'Aquitaine, Aberdeen angus, Hereford Dual-purpose breeds Italian Italian Red Peppered, Piedmontese foreign Dutch Red Pepper, Simmenthal, Danish Red Unskilled breeds Italian Maremmana, Podoli

Lamb - Lamb meat

Lamb means a young specimen (age not exceeding 12 months) of sheep (female) or ram (male, also called ram); from a taxonomic point of view, the animal belongs to the Bovidae family, Subfamily Capridae, Genus Ovis, Species aries ; the binomial nomenclature of the lamb, therefore, is Ovis aries . Lamb is a herbivorous domestic creature that is subject to breeding by humans

Pheasant and Pheasant Meat

Generality Pheasant is the common name attributed to various species of birds belonging to the Phasianidae family (order of the Galliformes ); in particular, the "common Italian" pheasant belongs to the genus Phasianus , species P. colchicus . The pheasant is a bird native to the Far East (area of ​​the Black Sea), imported by the Romans throughout Western Europe only in 500 AD. Ac

Duck - Duck Meat

"Duck" is a generic term with which numerous Species (and races) belonging to different Genera are grouped, grouped within the Anatidae family (Order: Anseriformes). Ducks can be wild or domestic, migratory or stationary, lake or sea, predominantly carnivorous (fish, molluscs, crustaceans, insects, worms) or herbivores

The dangers of Red Meat

The dangers caused by excess red meat in the diet are directly proportional to the abuse of its consumption. A frequency of two or three portions of meat per week does not seem to contribute to the pathogenesis of any disease, provided that the entire diet is balanced and the cooking methods are suitable

Vegetable Meat

Generality Vegetable meat is a group of man-made foods, highly proteinic MAs exclusively structured from ingredients derived from the Kingdom of Plants. Vegetable meat is the result of food handling aimed at obtaining some products that can replace animal meat, fishery products, milk, derivatives and eggs; not surprisingly, vegetable meat is frequently used in lacto-ovo-vegetarian and vegan diets

Kobe Meat: Nutritional Properties, Use in Diet and How to Cook by R.Borgacci

What's this Kobe meat (神 戸 ビ ー フ or Kōbe bīfu ) is a valuable food of animal origin. More precisely, it is the meat obtained from the slaughter of a typically eastern bovine breed, part of the Tajima stock - Japanese black cattle - and bred in the prefecture of Hyōgo. Other names used for this product are: Kobe niku (神 戸 肉, "Kobe meat"), Kobe-gyu (戸 牛) or Kobe-ushi (戸 牛, "Kobe bovle"). Its organoleptic and gust

Chicken and Chicken Meat

Generality Chicken meat is considered one of the leanest and healthiest foods of animal origin. In reality - although it is undoubtedly a product with a medium-low lipid content - as for all other foods derived from slaughter, even in chicken meat the presence of fat is variable; this variability is linked to cutting, processing, breeding method, age, sex and the subjective characteristics of the organism in question


What is Carpaccio In common parlance, carpaccio is a recipe based on raw meat (bovine or equine), lean and poor in connective tissue, cut very thin or beaten to a thickness of about a millimeter; associated seasoning and side dish vary depending on the single recipe. However, today carpaccio is not only considered a recipe, but a cutting method

Carré of Veal by R.Borgacci

What's this What is veal loin? The veal loin is a food of animal origin based on muscle meat and bones. From a nutritional point of view, the veal loin is placed in the first fundamental food group - foods rich in high biological value proteins, specific vitamins and minerals; it also provides cholesterol and saturated fat in medium concentration

Cinta Senese

What is the Cinta Senese? Cinta Senese is the name of a breed of domestic pig ( Sus scrofa domesticus ), typical of the province of Siena (a Tuscan city located in central Italy). Like the Nero dei Nebrodi, due to its dark color and tendency to live better in a semi-wild or wild state, Cinta Senese is also often associated with Pata Negra, a prized breed of pig, typical of the Iberian peninsula


Generality The rabbit (European) is a mammalian animal of the order Lagomorfi or Duplicindentati * , family Leporidae, Genus Oryctolagus and Species cuniculus ; the American one, however, although similar, belongs to the genus Sylvilagus . * Duplicates or lagomorphs (of which the rabbit is a part) are characterized by a rather peculiar set of teeth; in the upper arch, near the incisors, a further pair of small retro-incisors emerge (useful for cutting grass and bark), while the canines are ALWAYS absent

Sirloin: Nutritional Properties, Use in Diet and How to Cook by R.Borgacci

What's this The sirloin is one of the most well-known cuts of meat in Italy. The sirloin belongs to the first fundamental food group, as a source of high biological value proteins, vitamins - especially of the B group - and specific minerals - mainly bioavailable iron, phosphorus and zinc. Note : it is also a natural source of cholesterol, saturated fatty acids - although they are present in equal or even lower amounts than the unsaturated ones - of purine and amino acid phenylalanine - the latter two, nutritional elements contraindicated for hypersensitive subjects


Generality Nowadays, cutlet is a generic term that indicates a food (animal or vegetable), breaded and cooked in a fat or grilled, grilled or baked. The cutlet was born as a French dish, where the term cotêlette simply means a cutlet of sheep, pork or beef. Only recently has it been given the meaning of breaded and fried meatball or croquette.

Cotiche of R.Borgacci

What are What are pork rinds? The pork rinds, sometimes called rind, or rind - the most suitable term to mention the natural covering of the ham - are foods of animal origin that can be placed in the subset of the fifth quarter. Specifically, it is the pig's skin - Sus scrofa domesticus - properly shaved - deprived of the bristles - cleaned and reduced to pieces

Costata by R.Borgacci

What's this What is the rib? Chest or loin - also known internationally with the French noun "entrecôte" - is the name used to indicate what, after the tenderloin, is generally considered the most prized cut of beef. Known to most as "sirloin", from an exclusively semantic point of view, the rib corresponds to a specific muscle group: the loin.


Generality Ribs (also called points, ribs or ribs) are foods of animal origin. They contain: muscle (intercostal), adipose tissue, bone, cartilage and connective tissues. From an economic point of view, the ribs are considered a poorly prized cut and, in the tradition of sausages, very often they represent an ingredient of cured meats

Guinea fowl - Guinea fowl meat

Generality Guinea fowl or guinea fowl is an avian race belonging to the Galliformes Order, family Numididae, Genus Numida ; there are three species: the meleagris (common guinea fowl), the mitrata (faraona mitrata) and the cristata (guinea fowl with tuft). Of all, the most raised is undoubtedly the common guinea fowl, zoologically framed with the binomial nomenclature of Numida meleagris

Fillet of Beef by R.Borgacci

What's this What is beef tenderloin The beef tenderloin - in English "beef tenderloin" - is probably the finest cut of meat obtained from the adult male specimen of domestic ox ( Bos taurus ); it can also be obtained from young males - veal and veal tenderloin - and from females - from vaccine

Fillet of R.Borgacci

What's this What is the fillet? Filetto ("tenderloin" in English) is the name used to indicate the most valuable cut of meat, or from the most considered such, obtained from the slaughter of animals belonging to the biological class Mammalia (especially the Suidae , Bovidae, Equidae and Cervidae families)

Fillet of Pork: Nutritional Properties, Role in Diet and How to Cook by R.Borgacci

What's this What is pork fillet Pork tenderloin - in English "pork tenderloin" - is notoriously the finest cut of meat obtained from domestic pig ( Sus scrofa domesticus ); it has a soft consistency, a delicate taste, a good nutritional profile and, compared to the other muscles of the animal, an excellent digestibility - which can vary depending on the cooking method, the seasoning and the composition of the recipe or the overall meal

Fillet with Pepper: Nutritional Properties, Role in Diet and How to Cook by R.Borgacci

What's this What is fillet with pepper? The fillet with pepper is one of the most famous European recipes in the world. Invented in France only in the 1980s - a decade in which no dish was served without a special sauce - this dish is therefore a fairly recent invention. Of "fillet" with pepper there are "at least" two variants recognized a little everywhere

Wellington fillet: nutritional properties, use in the diet and how to prepare it by R.Borgacci

What's this What's this The Wellington fillet (Beef Wellington) is a famous recipe, or a second meat dish, which takes its name from the English duke of the same name, made history - as well as for having awarded the Anglo-Saxon general Arthur Wellesley - for his very difficult palate to satisfy


Definition The hen is a terrestrial animal, a bird belonging to the genus Gallus , Species gallus , Subspecies domesticus ; the binomial nomenclature of the hen is therefore Gallus gallus domesticus L. In common parlance, hen, chicken, rooster, cockerel, capon etc. they are all names attributed to the same Species, MA which identify specimens of different sex, age and reproductive capacity

Hot dog

Generality The hot dog is a sandwich (or sandwich) with an elongated shape, containing a sausage; the latter, heated by grilling or steaming, can be pork, chicken, beef or turkey, while bread is milk. Another important aspect is the cutting of the hot dog bread, which must be incomplete; unlike the hamburger, in fact, the two parts of the bread remain united on what acts as a "support side" (or grip) of the sandwich; on the opposite side, where wurstel or other stuffing ingredients (onion, cheese, chili, relish, sauerkraut, etc


Generality The burger is a type of sandwich consisting of a soft bun stuffed with a discoid meatball based on minced meat and grilled or grilled. In places of origin (or in any case where it is a very consumption product), the burger is also called simply with the name of the meatball, or burger ; the latter, better defined as " patty" (a noun less used in the United Kingdom than in the USA), in Italy improperly acquires the name of the sandwich itself, or hamburger


Generality Even if Kebab is a Turkish term *, in common language it is used to indicate a wide range of meat foods - packaged as a skewer, then skewered and cooked on the grill - originating in the Middle East and then spread throughout the Balkan area, in the Caucasus, in Europe, in central and southern Asia etc

Loin: Nutritional Properties, Role in the Diet and How to Cook it by R.Borgacci

What's this What is a loin? Loin or loin is the name used to indicate one of the most consumed cuts of meat; it is also considered a piece of good value, or the right compromise between the very famous fillet and the back cuts - for example the rump, the ham or parts of it etc. From the anatomical point of view, the loins - each animal has two, separated into one by half - correspond to specific muscles: the lumbar

Edible snails or earth snails

The snails - improperly called "land snails" - are gastropod molluscs belonging to the Order of Stylommatophora . The snails have edible meats, as well as delicious, and in Italy (as in France and other non-European countries) they are notoriously used for food purposes. The most commonly used edible "snails" are: Helix promatia (main constituent of the famous " Bourguignonne snails "), Cornu aspersum (uses analogous to the previous species) and Eobania vermiculata (small, also called " sun snail ")