Chef Roberto Carcangiu recommends his braised “cappello del prete”

The Blonde d’Aquitaine has been praised in the issue of February-March 2021 of Ristoranti, the Italian monthly magazine that keeps all restaurateurs professionally up-to-date.
With his 30 years of experience, Chef Roberto Carcangiu recommends a recipe that enhances both the tenderness and taste of young bull’s meat – “Cappello del prete” (priest’s hat) with celeriac purée and cacao sauce.
Fun fact: the “biancostato” (akin to thin ribs) and the “fesa” (rump) of Blonde d’Aquitaine young bulls are two meat cuts that well stand temperature regeneration; therefore, they are particularly recommendable for delivery service.