WHO WE ARE

Paglia e Fieno opened the first time in 2014

WHAT WE DO

All our meat is dried aged in house, in a ventilated cellar kept at temperature between and 0ºC and 4ºC, where the meat becomes tender and full of flavour.

Our method is a procedure used to get the best result from a single cut of beef. Start by choosing the best quality beef, treating it with respect and handling it in the correct way.