July. the 21st 2025 | Summer calls for freshness, and the hit parade on the table is watermelon, melon, fresh fruit and vegetables and, above all, raw… who has the courage to turn on the stove when it’s hot?!
We asked a Chef from Chianti to recommend a fresh, protein-rich and easy-to-prepare dish…
Don’t forget proteins!
For a balanced diet such as the Mediterranean Diet recommends, it is essential not to forget protein! Chickpeas, beans, lentils and legumes are the main source of protein in the Mediterranean Diet, but for those who love meat and don’t want to give it up, there is a cured meat that perfectly combines the desire to avoid cooking with the desire to include a little red meat in your diet: we are talking about bresaola!
Bresaola is a food suitable for a healthy and light diet, thanks to its low fat and calorie content and high protein content. It is a lean cured meat, rich in beneficial nutrients, ideal for those seeking a balanced and controlled diet without giving up red meat.
>> Always choose quality meat from sustainable and local farms!
The recipe
We asked a highly respected Chef from Chianti to recommend a recipe that makes bresaola tasty, flavourful and quick to prepare!
We are talking about Yari Pesucci from Locanda il Gallo in Chiocchio in Chianti, who has been wielding knives and pans since his early youth, giving free rein to his culinary curiosity dictated – let’s face it! – by his love of good food, a great sin that in this case turns into a delight for those who frequent his restaurant.
Chianina beef bresaola and burrata cheese: a fresh, protein-rich dish that is easy to prepare!
For the chicken bottarga:
Separate the yolks from the whites and dry them in salt for 5 days.
For 10-12 yolks, you will need 1 kg of salt and 125 g of sugar.
To serve:
▻ arrange the bresaola on the plate
▻ place the burrata in the centre
▻ Cut the chicken bottarga with a knife
▻ “Dust” everything with the chicken bottarga
▻ Season with a drizzle of Galardi extra virgin olive oil, which adds a herbaceous and almond flavour to the dish, but is not too aggressive to cover the other components of the dish
For the lazy ones
If you don’t want to get out your knives as well as your stove, go straight to Locanda Il Gallo (HERE on Google Maps) and don’t miss their saffron strozzapreti, as well as their bresaola! The homemade pasta melts in your mouth, the saffron is prepared with great skill and the chef always adds a seasonal touch such as asparagus, courgettes or artichokes: unmissable… as is the entire menu!
