DRY-AGED TARTARE: A VERTICAL TASTING

0 – 30 – 60 Days

Classic Tartare: Served with marrow oil and sea salt flakes.
30-Day Dry-Aged Tartare: Served with Garda extra virgin olive oil, sunflower chips, and marrow flakes.
60-Day Dry-Aged Tartare: Served with Garda extra virgin olive oil, toasted bread crostini, and a sweet sauce with smoked marrow.

During this event, you will have the unique opportunity to experience dry-aged beef in a truly unconventional way.

Butcher, Pitmaster and Chef : Federico Dal Lago , Gianni Giardina , Matteo Fiorenzato

Target Audience: Intermediate

Location: BBQ Expo ACADEMY – Room 1

Limited capacity event. Reservations are available until sold out: maximum capacity 30 participants. Online registration is available until April 12, 2026.

Registration Fee: €20.00

Remember to also purchase your entrance ticket to the exhibition.