The poultry section includes poultry and rabbits. Poultry meat tends to be light and is recommended in low-calorie diet and the diet of sportsmen. It contains proteins of high biological value and amino acids. It is rich in vitamins (also of group B) and minerals (including iron). It has a low fat content, mainly represented by polyunsaturated fatty acids and cholesterol.

Male bovine animal less than 12 months old and weighing less than 250 kg, with excellent nutritional value, vealis very soft and digestible, provides pure protein and has a low fat content. It is particularly suitable for children, the elderly and sportsmen. It is the ingredient of the famous “Milanese cutlet” but, thanks to its delicacy and succulence, it is also suitable for tartare and veal with tuna sauce.

From the green Canadian prairies comes the bison meat, with a rich and strong taste. Highly nutritious, it has a high concentration of essential amino acids and unsaturated fatty acids, with as much as 75% less fat and 40% more protein than white meat. It is also particularly rich in phosphorus, copper, zinc and vitamins B6 and B12. Very rich in Omega-3 and Omega-6, the bison is nicknamed “the salmon of the prairie”.

The pork is used to make lean and light parts such as the loin, and others that are tastier and full of flavour. In general, pork brings many benefits: it is nutritious and rich in proteins of high biological value, is rich in collagen, vitamins and minerals such as iron, copper, zinc and selenium. Bacon, loin, shoulder, leg, loin, cup, shin, ribs... With all these cuts, there are many uses in the kitchen.

Lean, tender and easily digestible, compared to other red meats it is poorer in fat but much richer in iron. It ensures a good supply of proteins with a high biological value and a good content of B vitamins. A food of great nutritional value.
To keep its properties unaltered, it is recommended to consume it preferably with rare cooking.

The meat of deer, wild boar, roe deer and chamois is very valuable, not very fat and very protein. For its method of procurement, it is a rather rare type of meat. It is not treated and therefore has a very strong taste, for this reason it requires a special preparation. The most suitable cooking methods are long ones (stewed, braised...), after having marinated it for several hours, and finally it is served with many spices to mitigate the strong taste.

The sheep and goat meat is typical of the ethnic cuisine; it is obtained from domestic sheep, muttons and lambs. With a strong and aromatic taste, it is suitable for roasts and stews. Among the sheep and goat meats, the most tender and delicate is the one made from milk lamb. Goat meat is very delicious and is similar in smell and taste to lamb meat.
It has a dark colour, a strong and intense flavour and a rather hard consistency.

For an exotic touch on the table, here come from South Africa the meat of ostrich, antelope, camel and zebra, while directly from the prairies of Queensland and Northern Territory (Australia), comes the tasty and tender kangaroo meat.
From the far north comes reindeer meat, that is characterized by purity and quality, while the most daring palates can try Turkish snails and Vietnamese frog legs.

A special attention to the gastronomic tradition with dishes of humble peasant origins. Tripe: offal obtained from different parts of the stomach of cattle, the basic ingredient for a typical winter dish.
Bervini also offers cooked beef sinews, that are tendons and cartilages of the beef shank, to be enjoyed alone or in a salad, with raw onion, beans and parsley.