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 Turkey with rocket salad and speck Thin slices of turkey breast with rocket and speck, it is a second course with side dish, it can be consumed both cold and hot. See details
	Second Courses of Meat Turkey with truffle sauce Turkey breast with truffle sauce is a cold dish excellent as a second course or as an appetizer. See details
	Second Courses of Meat Turkey with tuna sauce The turkey with tuna sauce, or tonné, is a great classic of the kitchen, light and very tasty, perfect to serve cold See details
	Second Courses of Meat Turkey with vegetables Turkey breast with vegetables can be eaten both as a cold and hot dish. See details
	Second Courses of Meat Turkey with zucchini Soft turkey breast with zucchini can be consumed both cold and hot See details
	Second Courses of Meat Veal “roast beef” with vegetables Second tasty, it can be eaten both as a cold and hot dish See details
	Second Courses of Meat Veal with cherry tomatoes Excellent second course to be consumed both cold and hot See details
	Second Courses of Meat Veal with cream of carrots Veal cooked, cut into slices and seasoned with a delicate and tasty carrot sauce See details
	Second Courses of Meat Veal with green sauce Excellent second course cold complete, tasty also for the filling of sandwiches.. See details