In the Podere Belvedere restaurant, right outside of Florence, there is a chef who is bringing the aging and processing of meat to a new level. Edoardo Tilli talks about his cuisine which looks at the past, up to prehistory, in search of new taste experiences. Long dry aging, innovative technologies, fermentations, use of molds, strictly fire cooking, longing to celebrate every single animal to the fullest.

In collaboration with Berkel https://www.theberkelworld.com/en

0:54 Dry aging of the meat with skin
1:50 Venison finocchiona, wild boar gunciale and other ancient cured meats
4:16 Sheep meat on the grill
9:42 Garum, what it is and how to make it with meat
10.54 Cooking of the pigeon
4.46 Preparation of the eel

Watch all ItaliaSquisita videos dedicated to meat:    • Bistecca alla Fiorentina di Cristiano...  

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