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OTT.NOV 2014 X
“lamb light” (in weight between 8 and
13 kg) and “heavy lamb” (weighing
more than 13 kg)
Lamb PGI
Designation reserved exclusively
for lambs born and bred in England
in the wild and semi-wild, Sarda,
Comisana, Sopravissana, Massese,
Merinizzata Italian and their crosses. It
is characterized by low level of fat cover
that is infiltrated. The lamb is the son
of the sheep still suckling or recently
weaned the lambs are slaughtered at an
age ranging between 28-40 days, to a
dead weight that can reach up to 8 kg.
Lamb Pré-Salé
The term pre-salt means “salt meadow”,
as the pastures of the area of Mont-
Saint-Michel in Normandy, periodically
flooded by the tide and rich in salt and
iodine. The lambs reared here feed on
them and as a result their meat is a
tasty, unique flavor.
Lamb New Zealand
Among the major exporters in the
world, New Zealand offers meat in
various cuts, frozen or deep frozen. The
lambs are raised on pasture all year
round.
The age counts (also in price)
Suckling lamb. Slaughtered at around
six weeks of life, when it has not yet
received another type of supply that
breast milk. It is a meat with a delicate
taste, very light pink in color.
Lamb. Sheep slaughtered within one
year of age
Neutered. Sheep in six months and two
years on which intervenes at an early
age to get meat tender and tasty.
Sheep or ram. Females or adult males
(over a year), usually of foreign origin.
Antonio Bocchi
RISTOGAMMA
Registered office of the County Road,
15 / A
Rubiera (RE)
Tel. 0522/626464
Sig. Antonio Bocchi
Area served: Modena, Reggio Emilia,
Mantova and Bologna
Employees: 25 employees and 11 agents
Turnover of more than EUR 10 million +
PHOTOS and product images
Antonio Di Lorito
Mister Chef S.r.l.
Registered office: Via Danube, A Shed
65013 Montesilvano PE
Tel. 0854/681829
Area served: part of Marche and
Abruzzo
Employees: 25 (including agents)
Turnover: 8.5 million euro
AT PAGE 27
Lamb chops crusted
with pistachio sauce
on pumpkin cream
Cook Author: Franco Bonda -
Burolo (Turin)
Ingredients for 4 people
Lamb chops n. 12; G pistachio sauce.
60; Pumpkin steamed g. 200; Salt and
pepper to taste; Tablespoon of extra
virgin olive oil n. 1; No bay leaves. 2;
Sprigs of rosemary n. 1; Spoons of demi
glace n. 2; cognac; Tropea onion n. 1;
Clove of garlic n. 1.
Process
Cut the chops, sear in a pan with
a little olive oil, herbs and crushed
garlic salt and pepper. After you have
browned the chops on both sides,
flambé with the cognac and let it rest.
Finely chop the onion and fry in a pan,
add the previously steamed pumpkin,
salt and pepper. Whisk until frothy
and consistent. Add chops to two
tablespoons of pistachio sauce and little
demi glace.
Serve with cream of pumpkin soup,
place the chops and glaze with the
sauce. Decorate with pistachios and
serve warm.
AT PAGE 28
BRESAOLA PUNTA D’ANCA TAVOLA
VIVA
Raw material: the product obtained from
the topside legs made from beef, salted,
pressed into pseudocilindric, shape
stuffed into casings and cured.
Production area: Valtellina.
Characteristics: typical smell of the
product, slightly spicy, meaty, intense;
regular appearance; characteristic color,
intense red is slightly darker at the
edges, with streaks of white fat barely
visible; delicate but tasty, pleasant; firm
texture
Packaging: Bresaola can be wrapped in
foil pouch triplex or in plastic bags for
food (called Cryovac)
Average weight 1.25 - 2.25 to 4.50 kg
according to the sizes
MAGAZINE