The New Cork Times

Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively tough, and can be cooked in ways more fragile types of fish cannot (such as over a grill on skewers). The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier. Here at Cavatappo we cook it using very few ingredients in order to preserve the richness of the flavor.

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.