Tagliata di Cinta senese grigliata:
\nThe Tuscan hinterland has always been a land of roasted, grilled and braised meats. Venison and poultry meat were highly prized by the wealthy classes and the pig was the pet at the heart of the peasant culinary tradition. The landlord let his subjects breed pigs knowing he would be rewarded with the middle section of the meat. On the day of its slaughter, it was tradition to cook a piece of fresh meat over hot coals, having first marinated it in olive oil, salt, pepper, rosemary, garlic and sage. It was roasted all day and enjoyed at dusk. The marinade served to make the meat tastier and feed the large number of guests who had gathered for the festive occasion.<\/p>\n","protected":false},"author":1,"featured_media":33608,"template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false},"tags":[],"recipe_category":[146,145],"class_list":["post-26487","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-meat","recipe_category-second-courses"],"acf":{"vt_image":false,"vt_facebook":"","vt_twitter":"","vt_instagram":"","vt_fonte":"Antica Tratttoria Botteganova"},"yoast_head":"\n