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Select four or five types of meat, preferably beef (tenderloin, rib steak), pork (chop, sausage, ribs, neck and belly) and chicken.
When the meat is top-quality, my way of preparing it is very simple. Just salt and pepper the uncured meat and ribs on both sides (not the sausage which does not need to be salted, or the belly and neck that are only salted right before being served), stack the meat and let it sit in the refrigerator for a few hours before cooking it on the grill.
Recommended wines:
Cabernet Franc Doc Lison-Pramaggiore
Merlot Barrique Doc Piave