A culinary culture project that guides restaurateurs through cuts, origins, supply chains, characteristics, and culinary applications, placing traceability, yield, and the proper showcasing of the raw material at the heart of the process.
With its *Atlante delle carni* (Meat Atlas), Cattel embarks on a genuine gastronomic cultural initiative tailored to the professional foodservice sector. It offers a unique perspective on its meat range—framing it as a journey through various cuts, geographical origins, supply chains, and traditions—while highlighting provenance, cut characteristics, culinary applications, and operational yield. The selections originate from over 20 countries, and the entire range can be viewed via the company’s e-shop, through dedicated sales representatives, or on the Cattel app.
www.cattel.it
In the photo Simone Fantato, Category Manager Meat.
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