Yak Tartare with bergamot and Laphroaig Triple Wood

Yak Tartare with bergamot and Laphroaig Triple Wood

Lifestyle Recipes Trado BLOG

Recipe of Marco Zamarco – CEO Trado

Yak Tartare, bergamot, Laphroaig Triple Wood


For the tartare

Rump of Yak

Butter milk

Bergamot juice


Worchester Sauce


Dijon mustard

Extra virgin olive oil

Scotch Laphroaig Triple Wood

For the garnish

Bergamot peel



Maldon salt


Marinate the meat, covered with butter milk, for a day.

Prepare the mimosa from the peel of bergamot, moisten with sake and marinate in the refrigerator for a day.

Boil miso, filter it with a chinoise and let it cool.

To prepare the tartare, drain and dry the meat, cleanse it of any connective and beat with a knife in the traditional way.

Prepare the dressing by mixing bergamot juice, miso, Worchester, Angostura, Dijon and the scotch.

Season the meat and add a little oil EVO to make it shiny.

Serve by using a pastry rings with right diameter depending on whether you serve this tartare as an appetizer or as a main course.

Garnish with bergamot mimosa, a sprinkling of Maldon salt and Sezchuan.

Serve with lightly grilled slices of bread.

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A passion, not just a profession, that of Paul Giacalone and his entire family.

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First, the quality and the type of milk used.

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Blunda: from Sicily, olives with outstanding quality

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An extra virgin olive oil with no defects and high quality has exactly these features, in addition to herbaceous aromas such as tomatoes, green peppers and so on.

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Trado us!

Trado us!


Trado us! Without compromises.


Globalization is converted from Trado, through the use of technologies and systems, in a way to make a heritage of exceptional food diversity known. Globalization has made it possible to upgrade the territoriality as a property of the food and wine production and to define it.

Without the current globalization, with the appropriate standardization of uses and methods, it would not have been necessary to talk about tradition, about their protection and custom.

Trado introduces the excellence of products from an area of land and, in a short amount of time, can provide it to the enthusiastic consumers throughout the world. A pretentious concept, is not it? Every small production has its roots in an ancient tradition refined over centuries and developed into high-quality products with a distinctive taste. Italy is said to have a great tradition of food and wine. What stayed in the memories of the visitors of this country are the flavors that have accompanied them during their stay, the epitome of a vast country, which in the past remained isolated because of the historical events.  A lot of the products, however, never reached great fame and has remained almost exclusively the heritage of production facilities, which are quite remote from the usual tourist routes.

The Trado team selected these manufacturers from those areas who could summarize tradition or choice, technology, know-how, knowledge and innovation. Each producer is known directly to us and the most appropriate decisions are taken together; this is done on the basis of production capacity, as a rule, very exclusive, and the seasons, another element that almost always contributes to the variety of flavors and aromas of foods.

However, this process does not lead to storage in depots far from the place of production and processing, for the production itself is tailored to the needs of Trado customers, taking into account the work of artisans. So each specialty remains in the original cellars, caves or rooms of maturation until the time of delivery; only these precious jewels are a Soprane & Sottane product and find their way to the most exclusive kitchens and restaurants.

Trado deals with the export formalities of Italy as well as the import formalities of foods in the target countries. It ensures delivery twice a week at a controlled temperature across Europe within 48 hours after the goods are dispatched. Each order is, therefore, processed by Trado to the various producers and delivered to each customer. This way we can truly say that each jewel that bears the Soprane & Sottane seal achieved its goal of retaining the aroma of Italy.

Due to the exceptional value of the Soprane & Sottane products, our company has developed a customer service to assist the customer in the selection and use of the food.

The Trado Tasting Events are presentations of selected products regularly organized at prestigious locations in different parts of the world. Each Trado Tasting Event consists of several moments about the history and tradition of the production areas, the organoleptic properties and general guidelines for the storage of products, in which our guests learn their use in preparations and, not least, from the greatest collections of food surprise and wine

 After the presentation, a dinner service is created by our chef and sommelier, a taste of traditional or innovative recipes using some of the Soprane & Sottane products.

 The Trado Support Program cares about the customer service and offers Help Desks where all information about the special features of each product can be obtained.

The system ensures that the company’s website and the encrypted pages of documentation about the products for the customer is available and that both individual chat with our chefs, sommeliers and producers as well as more in-depth meetings are made possible by videoconference.

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Trado leads the way

Trado leads the way

VARZI – STAFFORA VALLEY. Between the Ligurian Sea and the Po Valley, a mixture of knowledge, tastes and smells.

Vision and mission, our way into a hidden world

Trado is an international company with the objective to share the awareness and knowledge of several national food and wine cultures to intertwine and unite them. We want to give the gourmets and professionals of gastronomy the opportunity to have their own creations run wild and develop by combining a variety of ingredients, a new, modern way of conceiving the kitchen.


The globalization of markets allows, simply by its nature, preserving the differences and the tradition of excellence through the means of dissemination of knowledge, the exchange of products and, last but not least, the range of specialties in the consumer markets that the real value appreciates. The manufacturer of gastronomic tradition, in all corners of the globe, are committed to a production method which is partly due to the awareness of past generations and the landscape oddities, but then also take into account the potential for innovation and renewal. For both the use of high-quality natural raw materials and rigorous processes of processing are absolutely necessary, this makes it possible to offer a healthy food with an unmistakable taste.


The operating philosophy of Trado has the following objectives:

  1. Finding and selecting the treasures of the Italian food and wine, with particular attention to the often lesser-known production of northern Italy.
  2. Presentation of the traditional food to the professionals of the international hospitality industry, by providing the knowledge about history, use, preservation and storage of each of these products.
  3. Construction of a logistic system for the supply of products abroad with a method that makes it possible that the products remain in their place of origin up until a few hours before delivery to the customer, while maintaining the proper organoleptic character of the highest gustatory enjoyment and the recognition of product authenticity.
  4. Proper economic and commercial appreciation of the products in order to guarantee producers fair and satisfactory earnings and also to continue to encourage the discovery of quality and excellence, without going into compromise. In the long run, promote the implementation of an operation, which leads back to the original areas in order to support the development and construction of factories that produce gastronomic delicacies and quality, the true wealth of Italy. This would also contribute to the preservation and conservation of the countryside.
  5. Promotion of tourism in the lesser known areas of high cultural, historical and scenic value and at the same time to increase the excitation of the residents, the hospitality and receptivity of these areas. This should start from the existing structures. Only then will it be possible to introduce these areas to an international audience.

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