Served at
Ristorante ZivieriA farm-to-table restaurant in Bologna, Italy, known for its high-quality ingredients and refined Bolognese cuisine.
A cut of beef steak, mentioned by a customer who inquired about portion size and dietary options.
Rump steak is a cut of beef derived from the rear section of a cow, specifically the division between the leg and the chine, passing through the aitch bone. In American butchery, it can refer to a steak from the upper portion of the round steak primal. British and Australian cuts from the rump primal are largely equivalent to American sirloin.
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A farm-to-table restaurant in Bologna, Italy, known for its high-quality ingredients and refined Bolognese cuisine.
"My path as a Chef started long before I was aware of it, as a child taking pleasure in a mother’s kitchen – who was a wonderful cook.It was my mother who imprinted in me the appreciation and...
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