La Tomahawk è una bistecca gigante derivante dalla parte anteriore della lombata di manzo. Il suo nome e la sua grandezza ricordano l'arma che i nativi americani utilizzavano per difendere i propri territori e il suo sapore inconfondibile è una vera e propria esplosione di gusto e profumi. Il suo sapore deciso e il suo aspetto marmorizzato derivano dalla presenza di grasso distribuito uniformemente nelle fibre muscolari, particolare che rende questa bistecca incredibilmente morbida e succosa. Il peso varia dai 1000gr. al 1500 gr. e lo consigliamo per due persone

Scamone is a very valuable cut of beef, located in the back of the animal, between the loin and the thigh. It is a little exploited muscle, which makes it particularly tender and tasty, ideal for cooking on the grill or on the plate.

It is known for its versatility: it lends itself very well to preparations such as tagliata, stew or steaks. The meat is lean, with a fair balance between juiciness and texture, and if of quality, like the Uruguayan one, it offers an intense but elegant taste.

100 gr

Pastin is a typical dish from the province of Belluno, made with fresh, spiced minced meat. Different from valley to valley, it can be eaten raw or cooked. It was once eaten during the pig slaughtering period, today it is present all year round and in all local festivals. It is included in the list of Traditional Food Products. Pastin looks like a hamburger-like slice of fresh minced meat. Usually, beef and pork, or pork and beef, salted, peppered and spiced, are used. Each valley in the province of Belluno has its own secret recipe: there are those who present it in a simple way, with the mixture of unseasoned salami and those who, as in Val di Zoldo, enrich it with conza - infused with white wine, garlic and spices -. Pastin can be eaten raw, spread on bread or, usually grilled and served with classic polenta. In the province of Belluno it is also appreciated in the classic sandwich with pastin, present in all provincial festivals.