Slowly cooked for more than 10 hours in dry ovens,
after 48 hours of curing
in a flavored brine
A roast of prime cuts of Chianina beef,
one of the autochthonous Italian breeds
protected under the PGI “White Beef of the Central Apennines”.
- Fresh cuts are manually cleaned and trimmed.
- The meat is carefully brined with water, aromatic herbs and spices, then rests marinating for two days.
- The pieces are then scattered with rosemary and black pepper, and placed on grids where they slowly cook,
without water steam, for a minimum of 12 hours.