the art of mold aging

Patience is a key ingredient.

We go beyond the concept of dry-aging: the maturation of meat as an art form.

We don’t just buy meat—we select stories. We travel to find sustainable farms where respect for the animal and the rhythm of nature are sacred.

From the finest domestic meats to international selections, every cut that enters our aging room must have a texture that can withstand the aging process and extreme maturation.

The Silence of Time

Aging is not a mechanical process; it is a matter of careful observation. We let the meat rest for months, sometimes years, in a controlled microclimate to develop unique flavors.

Mold Aging

We use noble molds to transform the meat, preserving it and infusing it with incredible flavors: cocoa, dried fruit, and aged cheeses.

Balance

We don’t seek intensity that overwhelms, but depth that moves the soul. Only the cuts that achieve perfect balance during aging will make it to the plate.

Beyond Taste: A Sensory Experience

A texture that melts like butter, a richness that becomes a fragrance, a lingering umami flavor.

Our dry-aged meat in Cesate is an experience steeped in a history of patience and careful selection—a story we love to share—so that every bite is an act of mindfulness and deep pleasure.

Why do we choose long-term aging?

Fiber Relaxation

Time is our best butcher. During the aging process, natural enzymes slowly break down the muscle fibers in a controlled manner. The result is not only tender meat, but a velvety texture that melts in your mouth—something impossible to achieve with a fresh cut.

Concentrated Flavor

During mold aging, the surface is colonized by noble molds that slowly transform the meat, altering its flavor profile. As the water evaporates, complex notes develop: earth, cellar, undergrowth, and dried fruit. These are flavors that do not exist in the fresh product and cannot be achieved through simple dry-aging.

Aromatic Development

As the fat slowly oxidizes upon contact with cold air, its chemical composition changes. It transforms into a carrier of complex aromas reminiscent of dried fruit and hazelnut butter. Aging gives the meat a unique aromatic identity, which the heat of our charcoal grill will then fully bring out.

LIVE THE EXPERIENCE

Experience the art of aging through fire. We look forward to welcoming you in Cesate to discover our meat.

The Aging Cell

Our cold storage for the finest cuts of meat

Aging is precision

Inside our aging cave, each cut is kept in a perfect microclimate: we maintain a constant temperature and controlled humidity, conditions essential for the development of the noble molds that protect and mature the meat. In this state-of-the-art aging cave, we house loins from the finest farms, allowing time to transform the raw meat into a truly unique sensory experience.

OPENING HOURS

Tuesday through Saturday: 7:15 PM–11:45 PM

Sunday: 12:15 PM–3:30 PM | 7:15 PM–11:45 PM

CONTACT US

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