Roberto Pintadu

Roberto Pintadu is one of the best interpreters of that Italian vision of the grill that the world is increasingly appreciating, as demonstrated by his irresistible rise in the World's 101 Best Steak Restaurants ranking, which groups together the best meat restaurants in the world, where Pintadu and his Bifrò have gone from 78th to 37th place, overtaking some of the sacred monsters of New York such as Peter Luger, Gallagher and Porter House.
Roberto Pintadu is an innovator and was one of the first to bring dry-aging/maturation (a meat transformation process that increases its softness, juiciness and flavour) to Piedmont in 2015. At Bifrò Roberto Pintadu carries on the tradition of the wood/charcoal grill, a primordial cooking technique, and it is the man with his experience who keeps the temperatures under control.
With Pintadu, nothing is random, the customer first chooses and then tastes a cut of meat that is the result of research and study.
The journey begins with the journey, that is, with the personal choice of the farms: the prized raw material comes from Italy, Spain, Japan, Australia, America, Denmark, etc.
The second very important step is the maturation/maturation, the result of years of study for a process that must be carried out in maximum safety to obtain the best from the meat. Pintadu has now achieved excellence thanks also to the continuous investment in
latest-generation machinery that guarantees risk-free and top-level maturation/aging of the meat to obtain maximum softness and flavor.