The italian new gastronomic ‘fashion’ of the moment is game, a dish that has always been on the tables of Italians but in a measured or ‘local’ way. Deer, wild boar, roe deer, fallow deer, hare but also birds “for us they are the meat of the forest, free in nature and therefore absolutely the most organic” explain the Vergine brothers, owners of the Grow restaurant in Albiate (next to Milano), a Michelin star (obtained in less than two years from the opening of the restaurant), the only one in Italy to offer a menu based on game “a meat that is ten,  even twenty, times less fat than the others – explains Matteo Vergine, ‘revelation’ chef of 2025 again according to the Michelin Guide, – “For example, a farmed cattle holds, on average, at least 16 grams out of 100 of fat (but this value can also be higher) while roe deer or fallow deer, with the same protein intake, have only 1 gram or a little more”.

“Add to this the fact that the meat of the forest – adds Riccardo Vergine, maître d’ and sommelier of Grow – considered the life in freedom of the animal that feeds on what it finds in nature and nothing more is richer in proteins, omega 3 and iron and poor in cholesterol. And it’s flavorful and tender and easy to cook.

“We also offer it with a wood grill, in perfect ‘trappeur’ style to enhance its taste, and what we observe is that customers like it, so much so that they come back often, compatibly with the availability of seats because in fact, and we are happy about it, - concludes chef Matteo Vergine – we really have a lot of demand”.

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