Our traditional recipe of galantine is made with thirty years of experience, thanks to the passion in the butcher sector.

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Second Courses of Meat

Macerata’s gastronomy is rich in flavours and traditions of peasant know-how, which have been handed down thanks to the “vergare” (matriarchs), important people in the agricultural world who managed the home and family and satisfied even the most demanding palates with sometimes very modest means.

Thanks to our passion, you can now rediscover these ancient flavours: a “rural gourmet” that returns to everyday life. Galantines are produced by only using the very best selected meats, 100% Made in Italy; appetising and decorative, achieved by a long and not easy preparation. Our traditional Galantine recipe is based on over thirty years of experience, thanks to our passion and experience in the butchery sector. A constant commitment to the work, considering it, first and foremost, a creative art that sees progress as a way to optimise craftsmanship instead of replacing it.

The meat of the Marche tradition is a real spectacle for the senses, a symphony of authentic and genuine flavors that reflect the soul of this land. The local farms, characterized by traditional practices and respectful of the environment, have been able to enhance the taste and quality of local products, celebrating for centuries of generations, a real culinary treasure that is the basis for the production of high quality meat.

This region of central Italy offers a wide range of fine meats, coming from traditional farms and cared for with passion and dedication. The welfare of the animals, raised in the traditional way among the green pastures and moors of the region, is reflected in the unique taste of this meat, valuable and tasty, and each bite will take you on an unparalleled sensory journey.

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	Second Courses of Meat Summer fantasy Lean boiled turkey meat, pickled vegetables and anchovies mixed together from tasty jelly See details
	Second Courses of Meat Topside of veal Second course with multiple combinations, it can be accompanied with boiled vegetables or Russian salad or used as an appetizer with vegetables in oil or olives "Gastronomia delle Marche". See details
	Second Courses of Meat Turkey galantine Set of turkey and pork meat, vegetables, olives, grana padano and eggs, steamed See details
	Second Courses of Meat Turkey with cherry tomatoes Cooked turkey breast, sliced and seasoned with cherry tomatoes, parsley and corn See details
	Second Courses of Meat Turkey with cream of carrots Turkey breast with carrot soup is an appetizing dish is practical, it can be eaten both cold and hot dish. See details
	Second Courses of Meat Turkey with green sauce Practical and tasty cold dish with turkey breast in green sauce See details
	Second Courses of Meat Turkey with lemon Tasty and practical dish, can be eaten both cold and hot dish See details
	Second Courses of Meat Turkey with orange Simple and tasty can be eaten both cold and hot. See details
	Second Courses of Meat Turkey with peas and mushrooms Turkey breast with peas and mushrooms, practical as it is a second course with side dish, can be consumed both cold and hot. See details