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"Coda alla vaccinara" sauce prepared by Michelin-starred chef Riccardo Di Giacinto

CHF 12.90
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Weight: 220 g

Coda alla vaccinara (Roman-style braised oxtail) is the most typical Roman sauce: one of the many humble but delicious dishes that typify popular cooking in Rome. The Italian word vaccinara actually means “butcher style”. The tail is one of those cuts of meat that are known in Italian as the quinto quarto, or literally the “fifth fourth”. In the old days, animals were cut up in four quarters, or quarti, the first quarto went to the nobility, the second to the clergy, the third to the merchant class and the fourth to the military. What was left over–the entrails and such–or the ‘fifth quarter’ went to workers, such as butchers. Even though oxtail is a humble cut, it may be the sweetest, most tender meat you will ever eat. If you’ve never tried it, you owe it to yourself to do so!

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