Any folks in Italy out there? Just moved to Rome and trying to find brisket. Was told it was "punta di petto" but when I went to pick it up, it clearly was not. Turned out, when I pushed back, that the butcher confirmed that the thin piece of meat was from the belly. Anyone know how to request true brisket for smoking? Thanks!
Whats da matter with you, why U looka so sad, it’s a notta so bad, it’s a nicea place, ah shut up a U face.
Oh sorry, could not help my self……hopa you finda soma gooda briskit
and yes, I might have been hittin the vino 😁
For what it’s worth, Google translates brisket as la punta di petto. Maybe the problem isn’t what you were told, but the butcher. Have you considered bringing in a picture of a cow showing the cuts of meat and point to what you want?
Thanks for suggestions and comic relief! I tried the "punta di petto" as well as the pictures without success. Hard to believe that there aren't bbq fans here that smoke brisket. Hopefully someone here will read this at some point and offer suggestions in Italian!
Tried it twice. At one butcher, they asked me how long it took to cook it. I said I understood it could take 10+ hours. Was then told that people here won't want anything that took more than an hour! Not sure if he was kidding. At the second, it lead to a heated debate between two of the butchers. Only thing that was clear was that they didn't have it. Didn't leave knowing whether the cut is available and, if so, how to ask for it.
Grew up with Italian speaking friends but have lost all of the little I learnt. I know that's of no help so no idea why I even mentioned it.
I'd opt for a chuck then. Just as good if not better.
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Good suggestion but the Jewish population in Italy looks to be really small at a fraction of a percent, making it unlikely that there would be very many. For comparison, Jews make up about 2% of the US population.
Any folks in Italy out there? Just moved to Rome and trying to find brisket. Was told it was "punta di petto" but when I went to pick it up, it clearly was not. Turned out, when I pushed back, that the butcher confirmed that the thin piece of meat was from the belly. Anyone know how to request true brisket for smoking? Thanks!
Seeing that I am retired, it’s raining out and I have time on my hands I did a search for how to say beef brisket in Italian and the translation came back as "petto di manzo",,,,,,
maybe you were asking for steak tips,,,,😂🤣😂
they’re only in New England,,,,
Italy has such a storied and historical food culture that you may even find resistance to doing anything to a hunk of cow they don’t already do. I wouldn’t call it snobbery, but when in Rome…
Part of the problem you're having is that Italian, as it's taught, is really the Florentine dialect, more or less. And it really didn't gain wide acceptance until sometime between 1880 and 1950. Prior to unification, Italy was really like 400 small countries on one spit of land, owing allegiance or enmity to their 30 neighbors, more or less, and frequently changing leadership, from one decade to the next.
As a result, a lot of the words for food have never really conformed to modern Italian nomenclature, so cuts of beef in Milan have different names from those in Rome, which differ from those in Piemonte, and vary from those in Emiligia-Romagne.
This isn't the be-all, end-all of rosetta stones, but:
Besides the difficulties in finding the right name, Italian beef cuts are portioned in different ways and sizes.
In the front portion of the animal there are Fesa di spalla, copertina, girello di spalla and sottospalla, which are subcuts of the brisket, or round. Punta di petto and collo are the chuck and the top part of the brisket.
Collo is the point muscle, somewhere in Italy.
Point to your chest. pectoral muscle. Man tit. Say you want that, but from the cow. The whole thing. Collo and the rest.
I like this idea too. There has to be a solution here as it is basically a communication issue versus them breeding cows without brisket muscles in Italy. They can’t export all the briskets to Texas man. I wouldn’t expect to pay $3.99 a pound or kg though.
Last edited by STEbbq; September 6, 2022, 04:27 PM.
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