UNA MACELLERIA CON CHEF - Cucino con Giuseppe Zen

A jam session between bread and meat. No script, just extraordinary raw materials. I was in Milan, in the heart of the Mercato Coperto della Darsena, to meet a friend I deeply respect: Giuseppe Zen of Macelleria Popolare. A unique place, surprisingly little known to many Milanese. A butcher's shop unlike any other, where behind the counter there are no butchers, but chefs. A place where every ingredient tells a story and every dish is born from absolute respect for the raw materials. The idea was simple: I brought some of my breads, he tasted them, and chose on the spot which cut of meat to pair with them. No pre-prepared menu, no written recipe. Just improvisation, like a true jam session, where bread and meat interact. Together, we created four recipes, but above all, we addressed topics that are very close to our hearts: 🥖 the value of ancient and organic flours and breadmaking; 🌱 the importance of the supply chain, the local area, and seasonality; 🐄 Where the food we eat actually comes from and how the animals are raised; ♻️ The culture of the fifth quarter, using every part of the animal to enhance every cut; In this video we prepare: [00:00 - 3:00] Intro [3:05 - 16:14] Unleavened bread stuffed with Sardinian Sa Cordula; [16:15 - 22:45] Sandwich bread and pastrami [23:09 - 29:27] Sheep burger cooked "rare" [29:33 - 36:32] Durum wheat bread and picanha More than a cooking video, it's a conversation between two people who believe that food is culture, territory, and awareness. Because choosing what to eat also means knowing the history of what ends up on our plate. Let me know in the comments if you like this format: we could organize more jam sessions with great food artisans! 👇 Which pairing impressed you the most? Follow me here: 📺 YouTube → @fulviolorenzomarino 📸 Instagram →   / fulviomarino   🎵 TikTok →   / fulviomarino0