Una buona grigliata estiva può essere un’ottima opportunità per stare con gli amici.

grigliata fattore ricetta

A lesson with our chef:



Summer is the perfect time to fire up the barbecue and grill some meat outdoors – with friends, for an anniversary or event, or maybe with your sports team.
We thought it would be a good idea to give you some tips from our chef to help you cook the perfect mixed grill on your barbecue.
Some small, simple tips which will help you understand that it is all a question of patience, technique and good company.
Here is everything you need to know:

Free-range chicken thighs
Porkspare ribs

Veal fillet
Lamb ribs
Sirloin steaks

Various seasonings:
Salt and pepper, rosemary,
beer, extra-virgin olive oil

In order to ensure your guests are not disappointed, it is key to use the highest quality meat and the right mix of flavours.

If you have all the ingredients, then you are ready to begin!

The first step is to marinade the chicken thighs. Try adding a few springs of rosemary, salt, pepper, sage and extra-virgin olive oil to 300 grams of meat, then marinate for at least three hours before grilling.

Try marinating the pork chops with rosemary, salt, pepper and beer.

The Italian sausage, on the other hand, can be cooked in two different ways:

The first (and slowest method) is to cook the sausages sous vide without any additional flavourings, bringing out their flavour as much as possible, and then finishing them off on the barbecue.

A quicker method is to prick the sausages with a fork to let the fat run out, then cook them directly on the grill. Just make sure they are not directly over the hot coals on the barbecue, or they will burn before they are cooked through!

The veal fillet, however, should be cooked without any seasonings: cut it into 120-130 gram pieces and place it directly on the grill, before sprinkling over some smoked Maldon sea salt when cooked through. Follow the same method for the lamb ribs and sirloin steaks.

Follow these simple steps and amaze your guests!


First, cook the white meat and the pork ribs, as they require longer, slower cooking; then cook the sirloin steaks.

If you prefer your meat rarer, we recommend cooking for a total of 7-8 minutes (3-4 minutes per side), checking that it is still pink inside. If you prefer your meat well done, let it cook for five minutes longer.

Last but not least, remember to cook some grilled vegetables and potatoes to go with all the delicious meat!