{"id":12868,"date":"2026-02-11T15:13:17","date_gmt":"2026-02-11T14:13:17","guid":{"rendered":"https:\/\/bbqexpo.it\/evento-2026\/il-rub-tecnica-gusto-e-valore-in-macelleria\/"},"modified":"2026-02-13T13:22:54","modified_gmt":"2026-02-13T12:22:54","slug":"il-rub-tecnica-gusto-e-valore-in-macelleria","status":"publish","type":"events-2026","link":"https:\/\/bbqexpo.it\/en\/evento-2026\/il-rub-tecnica-gusto-e-valore-in-macelleria\/","title":{"rendered":"The Rub: Technique, Flavor, and Added Value in the Butcher Shop"},"content":{"rendered":"\n

Every rub must answer one question: which cut? \u2014 what fat content? \u2014 what cooking method?
During this Academy, you\u2019ll discover in detail how much your rub\u2019s signature truly matters. You\u2019ll explore themes of quality and personal identity through the conscious use of blends designed to enhance the finest meats cooked over live fire.<\/p>\n\n\n\n

<\/p>\n\n\n\n

A rub is not meant to cover the meat. It\u2019s meant to respect it.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Pitmaster: Riccardo D’Amaro<\/p>\n\n\n\n

Event Target: Beginners and Enthusiasts<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

The event will take place at BBQ Expo ACADEMY \u2013 Room 1.<\/p>\n\n\n\n

Limited attendance event, with a maximum capacity of 30 participants.<\/span><\/strong><\/p>\n\n\n\n

Registration fee \u20ac 20,00.<\/strong><\/p>\n\n\n\n

Online registration available until 12\/04\/2026.<\/em><\/p>\n\n\n\n

<\/p>\n\n\n\n

Remember to also purchase your entrance ticket<\/a> to the exhibition.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n","protected":false},"featured_media":13507,"parent":0,"template":"","giorni-eventi-2026":[177],"aree-espositive-eventi-2026":[174],"class_list":["post-12868","events-2026","type-events-2026","status-publish","has-post-thumbnail","hentry","giorni-eventi-2026-april-13","aree-espositive-eventi-2026-courses-bbq-expo-academy"],"acf":[],"yoast_head":"\nThe Rub: Technique, Flavor, and Added Value in the Butcher Shop | BBQ Expo - Outdoor Cooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bbqexpo.it\/en\/evento-2026\/il-rub-tecnica-gusto-e-valore-in-macelleria\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Rub: Technique, Flavor, and Added Value in the Butcher Shop | BBQ Expo - Outdoor Cooking\" \/>\n<meta property=\"og:description\" content=\"Every rub must answer one question: which cut? \u2014 what fat content? \u2014 what cooking method?During this Academy, you\u2019ll discover in detail how much your rub\u2019s signature truly matters. 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