RESTAURATEURS! Costs, Quality, and Innovative Products

Beef shank breaks the mold with Federico Dal Lago and Marco Agostini. One of the most traditional winter cuts is reimagined for the summer season through the art of smoking. Three signature preparations to inspire your menu:

Smoked Crispy Shank Buns

Smoked Beef Caesar Salad

Smoked Beef Broth

This vision flips tradition on its head: collagen is no longer just for stews; it becomes a “sponge” that captures smoke and releases it into light, modern dishes perfectly suited for the warmer months.

Butcher, Pitmaster and Chef : Federico Dal Lago , Marco Agostini ,

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.