Massimo Minutelli has created another temple for his only muse, namely meat. To meat he dedicates a project that is both an anthropological mission and a business model whose virtues are amplified by the olfactory echo of the embers on which this story is sizzling. Meat is presented in the erudite brutality of its essence, with cuts that Massimo selects with precise and geopolitical attention: Black Angus from the US and Australia, Wagyu from Japan, Fassona from Piedmont, while the bison meat comes from Canada. A world map in which the fil rouge is in two opposites: raw diet or high temperatures.
+390236798388
