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« Ode to Beer! | Main | Ravioli di Ricotta e Spinaci: Cooking Spinach & Ricotta Ravioli »

Tagliata di Manzo con Rucola: Cooking Rib Eye Steak with Arugola

DateApr 28, 2010 at 2:00PM in ,

In my country (Italy), the premium beef is called “Chianina”, a breed of cattle free to roam the hilly country side of Tuscany. Here in the states, the premium meat is labeled “Angus.” They are primarily raised in Colorado and Montana, but no worries you don’t have to travel that far to taste this succulent meat. We have it here, daily, at Cavatappo Grill.

AuthorLuca Marcato | Comment7 Comments | | | Print ArticlePrint Article
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Reader Comments (7)

That's a luscious video. The meat is beautifully cooked - just the way I always order it but seldom get it!
July 25, 2010 | Unregistered CommenterValerie@RadaKnives
In my country (Italy), the premium beef is called “Chianina”, a breed of cattle free to roam the hill
April 13, 2012 | Unregistered CommenterSadeIsrael
n my country (Italy), the premium beef is called “Chianina”, a breed of cattle free to roam the hilly
April 13, 2012 | Unregistered CommenterCheriseMchenry
that far to taste this succulent meat. We have it here, daily, at Cavatappo Grill.
May 3, 2012 | Unregistered CommenterShannan
We have it here, daily, at Cavatappo Grill.
May 5, 2012 | Unregistered CommenterLeslee
that far to taste this succulent meat. We have it here, daily, at Cavatappo Grill.
May 10, 2012 | Unregistered CommenterDelphiaemo
that far to taste this succulent meat. We have it here, daily, at Cavatappo Grill.
May 15, 2012 | Unregistered CommenterShanita

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