Delixia on No. 12 of 2009 From twenty years of restaurant experience was born the new Noce Restaurant Carne & Spirito, which is unchanged passion for meat.

"Today is a beautiful winter sun illuminating the restaurant Walnut, in the quaint village of the same name just outside the city center. There are three of, director, photographer and editor. Welcomes us Paride Pedroni, master and director of hall and kitchen. On the bench steel of his restau-kitchen rectangle is ready ingredient X: a sirloin premium American Black Angus about 10 pounds. Exquisite line; to see it three-quarters seems a little house with a sloping roof, the walls of nerves marbled white (fine fat) on a pinkish hue that goes up to the bright red. Paris, son of art, says that in the family restaurant serving meat "in Florentine" for over twenty years, according to the rite handed down. This sirloin you look at it all; the photographer turns around and begins to shoot, while Paride starts with the story and picks up the recipe ingredients and utensils. Recipe?

"The recipe is simplicity, nobility of the raw material that knows how to be, if well preserved, well-cut, well placed in the kitchen, just by itself." Paride pronounce the word smiling and feels the temperature of the grill. In fact, around the loin complications are not seen, but only a glass of extra virgin olive oil giallooro monocultivar Casaliva, a bowl of white fleur de sel Maldon (in CRYSTALS, that just melt on hot dishes), black pepper scented beans to be ground in pestle. A wooden cutting board, knives and nothing else. We are about to begin.