The Costata is a noble cut that is obtained from the back of the bovine. The choice of the raw material plays a role of primary importance: race, breeding, marbling and feeding are fundamental parameters to be considered in the selection phase.
To enhance the organoleptic characteristics of the Costata it is advisable to season it with sale in flakes and an excellent Italian Extra Virgin Olive Oil, and to accompany it with a side of baked or grilled potatoes seasoned at the moment with the same extra virgin olive oil used for the Costata, salt and fine herbs beaten with a knife: maximum simplicity and taste!