The Italian Butcher Team guest on the Caput Mundi
Enzo Sisto 19 oktober 2019
Rome October 13th 2019
When Orlando di Mario told me the story how great was winning the European Championship in Augusta Germany last month, I was really impressed.
Emotions come up when he told me about the winning sausages made with the old recipes of his grandfather. He is e proud man and a great butcher. I’m sure we make a chance to became World Champion next year September in Sacramento California.
Follow them on their Facebook page.
I hope to be there next year together with the Vercelli family main sponsor of the Nazionale Macellai Italia.
In the foto Orlando di Mario with Andrea Laganga, Mara Labella, Enzo Sisto.
Gerelateerde blogs
A new star is born: BONES & MARROW
Enzo Sisto 3 maart 2019
You will discover more about Bones & Marrow in the special edition of the magazine FOOD FIRE April 14th 2019.
Castilla y Leon: discover the secret of Castilians' favorite meats.
Enzo Sisto 19 februari 2023
My journey in search of delicacies and excellences: Churro lambs by Hermanos Masa and Black Beef crossbreed Japanese-Iberian wagyu by La Finca Santa Rosalia. I promise myself to visit those two enterprises after talking about in October at SIAL Paris and January at SIRHA Lyon to Jose Ramon Masa and Patxi Garmendia.
I couldn't be luckier than make this trip with a little group of fellow happy meat enthusiasts who support me during the exploring adventure: Fabio, Marco, Massimo and Roberto. Thanks you all.
Filled Fresh Pasta
Enzo Sisto 13 juni 2022
Pasta is divided into two categories: dried pasta (pasta secca) which can be produced commercially and fresh pasta (pasta fresca) which is traditionally produced by hand. Between the two styles, there are over 300 styles of pasta that come with over 1,300 different names.
Fresh filled pasta is the focus of this story