The history of Casa Serra began in the 1930s, when Carlo Felice Cerrato moved to Collina Serra di Montegrosso Cinaglio and began raising the first Piedmontese cattle. Over the years, Collina Serra underwent many transformations, which led with Carlo Felice's son, Secondo, to its partial deforestation and the decision to devote more time to viticulture. Around the nineties of the twentieth century, the third generation of the family took the first steps towards change: Carlo, grandson of Carlo Felice, abandoned the breeding of the Piedmontese cattle breed and devoted himself with his wife Onorina to the breeding of the French breed in stables. In 2017, Carlo and his nephew Vittorio made the courageous decision to embark on a new path of innovation that is still ongoing. The hill has returned to be the protagonist of the life of Casa Serra, the land has been returned to the woods and vineyards have given way to vast meadows on which they can now freely graze three different breeds of cattle, bred according to ethical principles: the Angus, Piedmontese and Highlander, which go alongside the traditional breeding of the Blonde d'Aquitaine.

<p>The history of Casa Serra began in the 1930s, when Carlo Felice Cerrato moved to Collina Serra di Montegrosso Cinaglio and began raising the first Piedmontese cattle. Over the years, Collina Serra underwent many transformations, which led with Carlo Felice's son, Secondo, to its partial deforestation and the decision to devote more time to viticulture. Around the nineties of the twentieth century, the third generation of the family took the first steps towards change: Carlo, grandson of Carlo Felice, abandoned the breeding of the Piedmontese cattle breed and devoted himself with his wife Onorina to the breeding of the French breed in stables. In 2017, Carlo and his nephew Vittorio made the courageous decision to embark on a new path of innovation that is still ongoing. The hill has returned to be the protagonist of the life of Casa Serra, the land has been returned to the woods and vineyards have given way to vast meadows on which they can now freely graze three different breeds of cattle, bred according to ethical principles: the Angus, Piedmontese and Highlander, which go alongside the traditional breeding of the Blonde d'Aquitaine.</p>


Casaserra

Roast beef from adult cattle is a short-cooked roast that is pinkish in the middle. The meat must be very tender, which is why we only select top-quality cuts. Ideal also on summer days, accompanied by a rich salad, roast beef is a fresh, nutritious and balanced dish. For a perfect result, use a thermometer to check that the meat is cooked.

Adult Beef Roastbeef Piemontese

Rolata Farcita di Bovino Adulto is a classic recipe that is suitable for any occasion, a very appetising and attractive second course that will make you look great. Stuffed with top quality cooked ham and a mix of aromatic herbs, it is perfect served with seasonal vegetables or tasty baked potatoes.

The Grass-Fed Beef Roll is always great, whether eaten hot, at room temperature or the next day. And it holds up very well in the freezer: it can be cooked, sliced and frozen to enjoy at the right time.

Rolata Stuffed With Piedmontese Adult Beef

Have you ever heard of Asado for BBQ or Stone? It is a typical Argentine dish, which has its roots in the years when gauchos ruled the pampas. The condiment traditionally used to season Asado di Carne Piemontese is chimichurri sauce, an emulsion made from oil, red wine vinegar, garlic, lemon, oregano, bay leaf, parsley, pepper and chilli pepper.

Asado For Bbq Or Stone Of Piemontese Adult Beef

Meat cutlets are an ideal dish for the whole family. Accompanied by a side of vegetables, fresh or baked, they are a balanced and nutritious dish. We select only the finest cuts of our adult Piedmontese beef, resulting in tender, digestible and tender slices. You can cook them with lemon, butter or mushrooms: there are many ways to prepare them, all equally tasty!

Scaloppine Of Piedmontese Adult Beef

Our slices of Piedmontese adult beef are exceptionally tender: carefully selected and carefully processed, they are ideal cooked in butter or grilled. Ideal for both adults and children, they have a delicate and genuine flavour. You can indulge in the most varied preparations, the result will certainly please every palate.

Butter Slices Or Irons Of Piedmontese Adult Beef

Are you thinking of preparing a Piedmontese adult beef stew? Then choose the tasty touches of Casa Serra and cook them on a low heat for an even more tender and delicious dish! The extra touch? Accompany the adult beef stew with potatoes and peas and enrich it with tomato sauce and aromatic herbs.

Piedmontese Adult Beef Stew

Very tender slices of Piedmontese adult beef, ideal for a crispy second course to be browned in the frying pan or baked in the oven. Loved by adults and children alike, the breaded slices are made from the tenderest cuts of meat, 100% Piedmontese breed. Each cut is selected with the utmost care and has exceptional nutritional and organoleptic properties. You can season the breaded slices simply with a few drops of lemon and accompany them with a side dish of fresh vegetables. Success is guaranteed!

Breading Slices Of Piedmontese Adult Beef

How can you say no to a succulent gourmet burger, accompanied by fresh vegetables and tasty sauces? To cook the Hamburger di Bovino Adulto Piemontes to perfection, heat the griddle or frying pan so that it is very hot. In this way, when you place the meat on it, the sugars contained inside caramelise instantly, forming a delicious crust that is essential for retaining the juices inside and keeping it soft and tasty.

Gourmet Hamburger Of Piemontese Adult Beef 2 X 250 G

Our slices of real tender Piemontese beef are exceptionally tender: carefully selected and carefully processed, they are ideal for grilling or pizzaiola. Ideal for both adults and children, they have a delicate and genuine flavour. You can indulge in the most varied preparations, the result will certainly please every palate.

Sliced Tenerone Real For Grilling Or Pizzaiola Of Piedmontese Adult Beef

Piedmontese Adult Beef Minced Meat is a rich and tasty condiment, ideal for making a rich and tasty meat sauce. With Casa Serra's meat for meat sauce and a fragrant tomato sauce you will obtain a thick, creamy and fragrant sauce for first courses for real connoisseurs!

Piedmontese Beef Mince For Gravy And Meatballs

Have you tried the Iron Sliced Biancostato yet? Cook it on a hot grill on both sides and season it with herbs, garlic, paprika and salt. If you wish, you can also season it with lemon juice. Piedmontese Adult Beef Biancostato is also suitable for preparing cooking juices and a particularly tasty broth.

Sliced Biancostato For Irons Of Piedmontese Adult Beef

The name of this typical Milanese dish refers precisely to the cut used, the bone with the hole. The tender meat around it and the tasty marrow in the centre of the bone make this part a real delicacy.

Ossobuchi Of Adult Bovine From Piemonte

The raw meat Albese-style is a traditional antipasto from Piemont, consisting of fresh slices of thinly sliced adult beef, served with an emulsion of lemon juice and extra virgin olive oil.

Albese Sliced From Bovine From The Piemonte

The name straccetti comes from the shape of the meat, which is cut into very thin strips a few centimetres long during preparation. Particularly tender and soft, straccetti are widespread in many tasty variations throughout Italy.

Straccetti Of Adult Bovine From The Piemonte

Hamburger From Adult Bovine From The Piemont

Tomahawk, often called brontosaurus steak, is a true jewel of butchery. It is a ribeye steak with a whole bone and it is a real explosion of taste and flavour.

Tomahawk From Adult Bovine From The Piemonte

The costata is a particularly high-quality cut, soft and with very little fat. It is obtained from the front part of the loin, i.e. the muscle mass that covers the back of the bovine.

Costata Of Adult Bovine From The Piemonte

Fillet steak is the cut par excellence in butchery. Tasty and soft, it is the most tender and high-quality cut of beef.

Filetto Of Adult Bovine From The Piemonte Whole Pice

Filetto Of Adult Bovine From The Piemonte Slices

The Sottofiletto is one of the most high-qulity cuts, together with fillet and rib.

Sottofiletto Of Adult Bovine From The Piemonte

The magatello is a high-quality cut, low in fat, from which Vitello Tonnato  is made. Vitello Tonnato is veal with tuna sauce

Rotonda For Vitello Tonnanto Of Adult Bovine From Piemonte

Tagliata is a really succulent main dish.

Tagliata Of Adult Bovine From Piemonte

The Casa Serra tartare is delicate and soft on the palate.

Tartare Of Adult Bovine From Piemonte

Made from the abdominal muscles or lower thorax of adult cattle, Bavetta or flank steak is at its best when marinated.

Bavetta Of Adult Bovine From Piemonte

Known in Anglo-Saxon countries also as Hanger Steak.

Lombatello Of Adult Bovine From Piemonte

Bovine diaphragm is a tender and tasty cut of semi-fat meat.

Diaphragm Of Adult Bovine From Piemonte

The Arrosto della Vena, also known as 'Cappello del prete' (priest's hat) has a slight vein of connective tissue which makes it particularly tasty and which, as it melts during cooking, makes it tender and soft.

Arrosto Della Vena Of Adult Bovine From Piemonte

Brasato is a traditional dish from Piemonte.

Arrosto Brasato Of Adult Bovine From Piemonte

The Tenerone, or Reale, is a cut particularly suitable for the preparation of roasts and stews.

Arrosto Tenerone Reale Of Adult Bovine From Piemonte

Ideal for preparing a traditionally tender boiled meat.

Bollito Brutto E Buono Of Adult Bovine From Piemonte

The muscle is the portion located in the upper part of the anterior thigh.

Bollito Muscolo Of Adult Bovine From Piemonte

The Bollito Scaramella is made from moist, lean and bone-in meat balanced in the right proportion.

Bollito Scaramella Of Adult Bovine From Piemonte

The Testina is a cut of meat from the outside of the head of an adult bovine animal.

Guanciale Of Adult Bovine From Piemonte

Our bovine liver is  protein-rich and of excellent quality.

Liver Of Adult Bovine From Piemonte

It is a muscle with a very thin and therefore soft fibre and which has a non-wild taste.