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Radio Mercato Centrale


Chianina hamburger by Enrico Lagorio

Chianina, Chianina, Chianina

In Enrico Lagorio’s boutique at the Mercato Centrale Milano, good, authentic food speaks of the land that it comes from.

Enrico Lagorio is a true ambassador for Tuscany, a role he performs through his food. His protagonist is Chianina, a breed of cattle virtually synonymous with the region, famous for the cut of meat that becomes the one and only Florentine steak.
In the boutique, Enrico uses meat from the front part of the cow, a part which has largely been neglected in recent decades. But as he shows, it’s a part worth discovering, making for superb classics like hamburgers and braciole. As for his hot dogs, Enrico uses Tuscan pigs, raised in the Rufina hills. His burgers and buns are served with delicious side dishes like salads, beer-cooked onions and French fries, which he prepares fresh every day, peeled and sliced in a classic retro style.

Chianina hamburgers have never tasted so good.

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Enrico Lagorio is a true ambassador for Tuscany, a role he performs through his food. His protagonist is Chianina, a breed of cattle virtually synonymous with the region, famous for the cut of meat that becomes the one and only Florentine steak.
In the boutique, Enrico uses meat from the front part of the cow, a part which has largely been neglected in recent decades. But as he shows, it’s a part worth discovering, making for superb classics like hamburgers and braciole. As for his hot dogs, Enrico uses Tuscan pigs, raised in the Rufina hills. His burgers and buns are served with delicious side dishes like salads, beer-cooked onions and French fries, which he prepares fresh every day, peeled and sliced in a classic retro style.

Chianina hamburgers have never tasted so good.

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