{"id":1822,"date":"2025-02-27T08:47:35","date_gmt":"2025-02-27T07:47:35","guid":{"rendered":"https:\/\/ecampania.it\/magazine\/?p=1822"},"modified":"2025-02-27T08:47:36","modified_gmt":"2025-02-27T07:47:36","slug":"i-piaceri-della-carne-da-carbone-la-braceria-sostenibile-di-palma-campania","status":"publish","type":"post","link":"https:\/\/ecampania.it\/magazine\/i-piaceri-della-carne-da-carbone-la-braceria-sostenibile-di-palma-campania\/","title":{"rendered":"I piaceri della carne da Carbon\u00e8, la braceria sostenibile di Palma Campania"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">La filosofia dei fratelli macellai Mario e Pietro Carbone \u00e8 rispettosa del benessere degli animali e dell\u2019ambiente<\/h4>\n\n\n\n<p>Cura artigianale e l\u2019esperienza di tre generazioni di maestri macellai: a Palma Campania c\u2019\u00e8 la&nbsp;<strong>braceria sostenibile \u201cCarbon\u00e8 Meat House<\/strong>\u201d dei fratelli Mario e Pietro Carbone. \u00ab<strong>La filosofia<\/strong>&nbsp;che guida la selezione delle nostre carni &#8211; spiega Mario &#8211; prevede solo ed esclusivamente&nbsp;<strong>animali allevati in maniera naturale<\/strong>,&nbsp;<strong>rispettosa del loro benessere e dell\u2019ambiente<\/strong>. Ci\u00f2 significa che proponiamo innanzitutto carne di qualit\u00e0, proveniente da allevamenti virtuosi, oltre a metodi di cottura che ne esaltano i sapori. Un modo per educare i clienti a scegliere correttamente anche per il consumo casalingo\u00bb.<\/p>\n\n\n\n<p>Per gli imprenditori la provenienza e la qualit\u00e0 delle materie prime&nbsp;\u00e8 una questione della massima importanza.&nbsp;<strong>Le carni sono saporite e genuine<\/strong>, appena messe sulla brace sprigionano un loro naturale, inebriante profumo. E c\u2019\u00e8 l\u2019imbarazzo della scelta tra tagli pregiati e frollature audaci, che compongono il menu.&nbsp;Il banco della carne \u00e8 ricco e in bella vista, Pietro, profondo conoscitore della materia, \u00e8 sempre pronto a dispensare&nbsp;<strong>consigli e storie sui prodotti, i tempi di cottura e gli abbinamenti<\/strong>. Dalla vetrina non solo \u00e8 possibile scegliere il tipo di carne, ma anche i salumi e i formaggi, accompagnati da mieli e confetture vesuviane, che andranno a comporre il tagliere.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"666\" data-id=\"1824\" src=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_04.jpg\" alt=\"\" class=\"wp-image-1824\" srcset=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_04.jpg 1000w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_04-300x200.jpg 300w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_04-768x511.jpg 768w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_04-750x500.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1000\" height=\"747\" data-id=\"1825\" src=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_03.jpg\" alt=\"\" class=\"wp-image-1825\" srcset=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_03.jpg 1000w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_03-300x224.jpg 300w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_03-768x574.jpg 768w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_03-750x560.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1000\" height=\"666\" data-id=\"1823\" src=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_02.jpg\" alt=\"\" class=\"wp-image-1823\" srcset=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_02.jpg 1000w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_02-300x200.jpg 300w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_02-768x511.jpg 768w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_02-750x500.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n<\/figure>\n\n\n\n<p>\u00ab<strong>Semplicit\u00e0 e attenzione<\/strong>, sono le nostre parole d\u2019ordine &#8211; commenta Pietro &#8211; e questo si ritrova nel modo di grigliare: un po\u2019 di sale e il gioco \u00e8 fatto, e massima cura del cliente, che viene coccolato dall\u2019arrivo nel nostro locale al commiato\u00bb.&nbsp;<\/p>\n\n\n\n<p>Alla brace c\u2019\u00e8 Mario e al banco Pietro, in sala Raffaella D\u2019Ambrosio e Alfredo Falciano, diretti da Gina Memmolo, pronti a servire i 35 coperti nelle sale interne e 50 nel dehor. In cucina gli chef Luigi Guarna e Michele Langella.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"666\" data-id=\"1827\" src=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_06.jpg\" alt=\"\" class=\"wp-image-1827\" srcset=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_06.jpg 1000w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_06-300x200.jpg 300w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_06-768x511.jpg 768w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_06-750x500.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"666\" data-id=\"1826\" src=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_05.jpg\" alt=\"\" class=\"wp-image-1826\" srcset=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_05.jpg 1000w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_05-300x200.jpg 300w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_05-768x511.jpg 768w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Carbone_05-750x500.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n<\/figure>\n\n\n\n<p>Nel men\u00f9: \u201c<strong>tartare carbon\u00e8<\/strong>\u201d di manzetta piemontese, con salsa di nocciole, capperi fiore, pepe nero e senape di Digione; il \u201c<strong>carpaccio carbon\u00e8<\/strong>\u201d con salsa al caciocavallo podolico, pomdorini semi-dry, insalata riccia. Costate delle varie razze di bovini: manzetta beneventana, riserva carbon\u00e8 galiziana frollata minimo quaranta giorni, angus, carni pregiate come il kobe giapponese, con un focus particolare sul taglio e sul condimento.&nbsp;I&nbsp;<strong>contorni sono di stagione<\/strong>, non mancano i primi della tradizione come genovese e rag\u00f9, e i dolci: bab\u00e0, croccante con mandorle e nocciole caramellate, lingotto al caramello salato, cheesecake con frutti rossi, semifreddo a tre cioccolati.&nbsp;<strong>La carta dei vini conta circa 450 etichette<\/strong>; costruita intorno ai rossi, vanta interessanti incursioni di referenze naturali e champagne.<\/p>\n\n\n\n<p>Carbon\u00e8 Meat House<br><a href=\"https:\/\/www.google.com\/maps\/search\/Via+Trieste,+147+-+Palma+Campania?entry=gmail&amp;source=g\" target=\"_blank\" rel=\"noreferrer noopener\">Via Trieste, 147 &#8211; Palma Campania<\/a><br>aperto lun., mart., giov., ven. 19:30-23<br>sab. e dom. 12:30 &#8211; 15, 19:30-23<br>mercoled\u00ec chiuso<br>tel. 08118280407<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La filosofia dei fratelli macellai Mario e Pietro Carbone \u00e8 rispettosa del benessere degli animali e dell\u2019ambiente Cura artigianale e l\u2019esperienza di tre generazioni di maestri macellai: a Palma Campania c\u2019\u00e8 la&nbsp;braceria sostenibile \u201cCarbon\u00e8 Meat House\u201d dei fratelli Mario e Pietro Carbone. \u00abLa filosofia&nbsp;che guida la selezione delle nostre carni &#8211; spiega Mario &#8211; prevede [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":1828,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"format":"standard"},"jnews_primary_category":[],"jnews_override_counter":[],"footnotes":""},"categories":[9],"tags":[60],"class_list":["post-1822","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-ristorante"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - 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