Winter 2018

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identity factor tied to the value of quality of what ends up on our tables. “For us”, explained Antonio Belperio, owner of the Trattoria, “the steak is a pleasant obsession, meaning that by refining the palate we realized just how vast and structured is the world of meat. This is where we set out on our itinerary in search of traceability, sustainability and knowledge, discovering the nuances of taste which, for example, a correct nutrition gives to each breed of cattle. The cut and cooking are important, as much as the piebald marking and the hanging, but at the base of a good Florentine steak there has to be a huge passion for quality meat by all those who make up the food chain, from the breeders to the selectors, from the butchers to the caterers”. identità culturale legata al valore della qualità di ciò che finisce sulle nostre tavole. “Per noi - spiega Antonio Belperio, titolare della Trattoria - la bistecca è una piacevole ossessione, nel senso che affinando il palato ci siamo resi conto di quanto il mondo della carne sia vasto e articolato. Da qui è partito il nostro percorso all’insegna della tracciabilità, della sostenibilità e della conoscenza, scoprendo le sfumature di sapore che, ad esempio, una corretta alimentazione dà ad ogni razza bovina. Il taglio e la cottura sono importanti, così come la pezzatura e la frollatura, ma alla base di una buona bistecca alla fiorentina dev’esserci anche un’enorme passione per la carne di qualità da parte di tutti gli anelli della filiera, dagli allevatori ai selezionatori, dai macellai ai ristoratori”. Lido Vannucchi’s photography Foto di Lido Vannucchi Claudio Mollo’s photography Foto di Claudio Mollo - 24 -
A N T I Q U A R I A T O C O N T E M P O R A N E O O N L I N E C A T A L O G : C O R Y D O N I T A L I A . C O M
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Page 6 and 7: HOME PROFESSIONAL KITCHENS + APPLIA
Page 8 and 9: TEATRO FRAGRANZE UNICHE Boutique -
Page 10 and 11: FOCUS I Leonardo da Vinci by Caroli
Page 12 and 13: and events touching all the discipl
Page 14 and 15: FOCUS ONI Firenze sotto la neve by
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Page 18 and 19: TUSCANY & ART I Marina Abramović b
Page 20 and 21: SPECIAL EVENT I Stefano Ricci Herit
Page 22 and 23: TUSCAN FOOD & ART I La bistecca by
Page 26 and 27: TUSCANY & ART I San Lorenzo by Sabr
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Page 30 and 31: MADE IN TUSCANY I 100 anni del Cock
Page 32: It was 1919 when this cocktail was
Page 35 and 36: how the idea of Ego Circus 2018 of
Page 37 and 38: objective was to expand our line of
Page 39 and 40: to an intuition by Fornace Artenova
Page 41 and 42: Ci Ci sono sono momenti momenti che
Page 43 and 44: chi who invited the readers of the
Page 45 and 46: and Villa Torrigiani. It is the fru
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Page 49 and 50: Suggestions VILLA LE BARONE, FOR A
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Page 55 and 56: Everything in Val d’Orcia seems t
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Pompidou, is the work of the intern
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one of the major collections of lit
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solid industriousness of mankind wh
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the company and on the field. But a
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Life Style a cura della redazione,
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Life Style a cura della redazione,
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Gioiellieri dal 1926 Cassetti su Po
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FRANCHI SALUMI www.salumeriafranchi
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Winter 2018

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