Ristorante Mad Cow Braceria Spaderia Pizzeria

Selected beef with 2 weeks of aging, smoked with beechwood smoke extract, wrapped in a soft stockinette, and left to rest for a minimum of an additional 21 days in the dry-aged cell. Tender with an intense flavor and unmistakable aroma.

Selection of the best European cattle. Adult, castrated bullock that promotes tenderness and flavor. Fragrant meat, pronounced taste for those who appreciate intense and decisive flavors.

Free-range grazing allows this breed to grow naturally and develop beneficial qualities. The meat is excellent, characterized by high protein content, noble flavor, and low cholesterol levels.

And it is one of the most prized meats in the world. The cattle are aged between 5 and 10 years (hence the name Vaca Vieja) and are raised free-range in Galicia.

This is beef from a heifer (scottona) that has never calved, with intensely red meat and fine, distinct marbling (fat infiltration). The sugar beet-based diet gives the meat a sweet flavor and exceptional marbling.

The animals are raised traditionally, with a diet based on cereals, without animal meal or anabolic steroids. The meat has well-distributed fat infiltration, which contributes to its juiciness and flavor, and is dry-aged for a period that increases its tenderness and flavor.

Danish cattle are raised free-range or semi-free-range, with access to local pastures and forage, ensuring high animal welfare. The unmistakable taste is also due to the natural diet rich in wild herbs, clean air, and particular attention to animal welfare, which translates into a high-quality product.

Prussian cattle are raised in the natural pastures of the Masuria region, which contributes to the meat's taste and quality. The presence of well-distributed intramuscular fat (marbling) gives the meat superior tenderness and juiciness, as well as an intense and enveloping flavor.

Very flavorful, sweet, and intensely aromatic. During cooking, the fat melts, releasing its aroma and resulting in a soft and juicy palate.

€ 12 PER 100G Raised in the USA. The typicality of American cattle is found in the marbling, fundamental for flavor, which makes it a tasty and succulent product. Its bright red color, soft and tender texture, and fresh, pleasant aroma give this meat a noble quality.

€ 12 PER 100G Selected Angus breeding and feeding. Developed by the Department of Veterinary Medical Sciences of Alma Mater Studiorum. Very high-quality meat, with high marbling. Tender, soft, tasty, and fragrant. Low levels of saturated fats.

(400g steak, sausages, arrosticini, and chicory)

chicken thigh bites, marinated in paprika

chicken, sausage, beef, and veal, marinated with BBQ sauce

Argentinian Angus beef bites massaged with a mix of spices

tender pork bites seasoned, apples and Dijon mustard, glazed with sweet and sour sauce

diavola style marinated with spices and baked potatoes

(grana, walnuts, and honey)

(stracchino, Taggiasca olives, and confit tomato)

(burrata, pistachio, and confit tomato)

(Parmesan shavings and confit tomato)

beef mince, provola, and tabasco, with tomato and oregano breading

beef mince twice breaded in milk and breadcrumbs

veal mince flavored with lemon and rosemary

(1 flower, 1 supplì, 1 cod fillet, 1 croquette, and french fries)

Graziella tomato sauce with arugula, buffalo mozzarella, and Grana cheese shavings

Tomato sauce, fior di latte, porcini mushrooms*, sausage, provola, and parsley

Margherita, eggplant cream, Grana shavings, and basil pesto

Margherita with DOP Campana buffalo mozzarella, basil, and Parmigiano Reggiano shavings

Margherita with raw arugula, Tuscan consortium ham, and Parmigiano Reggiano shavings

Graziella tomato sauce, capers, olives, burrata, and anchovies

Fior di latte, baked potatoes, mortadella, and pistachios

Fior di latte, cooked ham, provola, and zucchini

Fior di latte, pachino tomatoes, eggplant cream, salted ricotta, and basil

Fior di latte, gorgonzola DOP, radicchio, and walnuts

Fior di latte, sautéed porcini mushrooms*, truffle cream, and arugula

Focaccia base, burrata, anchovies, basil, pachino tomatoes, and Gaeta olives

Fior di latte, sausage, chicory, provola, and chili pepper

Fior di latte, baked potatoes, stracchino cheese, and truffle sauce

Fior di latte, buffalo mozzarella, zucchini flowers, anchovies, and pachino tomatoes

Fior di latte, buffalo mozzarella, zucchini flowers, anchovies, and pachino tomatoes

Fior di latte, gorgonzola, Williams pears, walnuts, and honey

Fior di latte and 24-month Iberian Patanegra ham