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Look back at www.pesarofabi.it

This my blog, that I make every day, I hope will be of interest in the web community.
I appeal to all those who want to interact with regard to everything that is part of the world's meat supply is the , but not limited .
I hope that with your participation, you can transmit as much as possible our knowledge, trivia information, etc. ... ...... discussions about the topics you cover.

So I hope I have the pleasure of building together, especially with you.

I would also like to introduce you to the best possible way, this ancient craft that belongs to us since the past centuries, and myself after three generations of butchers proudly carries forward.

I do this job with great difficulty, having become the great globalization of every commercial and productive, I hope to draw your attention on everything that concerns the world of food, cooking, working, etc., from the beef and only.

As you can see on the homepage, I have included figures and tables taken from books merciologico, for a first approach to knowledge of the various animals, butcher, and are processed as cut, cooked, preserved.

Write to me, asking for your curiosity, criticism, advice, opinion, etc.. everything is useful to grow the blog.

History:

• FABI VASINTO In 1945 my grandfather began the practice of butchery in the heart of Pesaro, starting with the sale of horse meat, then later to the higher development of markets for animals, go to the sale of beef.
• This change was also due to major factors of market demand, due to the fact that the population needs a different power supply with more animal fats and proteins.
• Following the work was carried out up to 90 years from his two young sons: FABI FABI and MARCO ANTONIO , which VASINTO bequeathed his art work and sell the meat at retail, with great professionalism tradizione.I and two brothers have always tried to treat the requests of their loyal customers, selecting the best in the cattle market both locally and nationally.

• Today I take care of it, FABIO with the same passion, but with so much still to learn, try to forward the traditions of the family butcher, and I hope the WEB is an important opportunity to learn much information as possible to transmit it to anyone who wants to know a product that we find every day on our dining tables.

qesto BLOG, is not only a showcase of my work.

I appeal to all nutritionists, doctors specialists in nutrition, but also to policy makers concerned with environment, sustainable agriculture and so on ....

So to all those who work in the field of nutrition and more, and they want to talk about the properties of the flesh showing tables, data etc. ...

To understand better the value of this food since the birth of our children, for proper development.
I hope your intervention.

soon you look