"Since I was 15, cooking has been both my passion and my profession. When I experienced dry aged meats, it opened a whole new world to me. At Beef’Ør, we celebrate meat in its purest form, by serving it the simplest possible way. Our commitment to quality leads us to source from Danish Crown, ensuring we offer the best selection in our country. Using our beloved Josper cooking method, we bring out the rich flavors without overpowering them. Whether it's a steak seasoned with Maldon salt or our signature veal tartare with Piedmont hazelnuts, every dish represent our dedication."
Mathieu Bruno, Beef’Ør, Steakhouse in Lausanne
"At Angelo Feroci, our dedication to exceptional meat spans four generations. We transform the finest cuts—tenderloins, hinds, and cube rolls—into masterpieces, combining Roman tradition with refined flavors. Our historic shop in Rome is more than just a butcher; it’s where quality meets heritage, supplying the Holy See and the Senate of the Republic with meats crafted to perfection."
Angelo Feroci: Macelleria a Roma
"Since 1938, Ristorante dal Toscano has been a celebration of Tuscan culinary heritage, evolving from an oil and wine shop into a beloved restaurant. Out passion for traditional cuisine drives us to select the finest ingredients. Our Fiorentina T-bone steak is the star of the menu, dry-aged and grilled to perfection and paired with seasonal vegetables and exquisite extra virgin olive oil, each dish is a tribute to the authentic flavors of Tuscany."
Ristorante dal Toscano, Rome
