Versatile with gradations of good, excellent, supreme.

SYNONYMOUS WITH JUNK FOOD, IT HAS FOUND A HOME FOR ITSELF IN ROMANENGO.

When we put one of our burgers on the hotplate, or on the grill, we watch the expression on people’s faces. At the first whiff, they show amazement. And the air is filled with a fragrant odour of goodness.

Without beating about the bush, what you need to know about Cazzamali burgers is that they are made from prime selections of Piedmontese Fassona and that there are three variants.

Three ways of thinking.

DON’T ASK US WHICH IS THE BEST.

We have added to the CLASSIC BURGERS a dusting of spices, the composition of which we cannot reveal. The PREMIUM BURGERS get a delicate embrace of fragmented essences and aromas, mingled with Cervia salt. The PRIME BURGERS are of pure meat.

Classic Premium Prime
Always ready Always ready Minimum order of 20
150 gr. standard 200 gr. standard 200 gr.
200 gr. on request 150 gr. on request  
300 gr. on request 300 gr. on request  
500 gr.
(rectangular format)		 500 gr. 
(rectangular format)		  

He who lives by Burger....

...gets only favourable comments

Raw meat, hamburgers, portions, classic butchers’ cuts. And, when we need them, also non-standard cuts. The quality? Always impeccable.

Alessandra Foglieni, Caffetteria Bazzini, Bergamo.

Better than Cazzamali? Impossible. Superb meat, impeccable service.

Ristorante e Hotel Mariet, Romano di Lombardia, Bergamo.

Apart from Danilo Cazzamali’s professionalism, I wish to emphasize his courteousness. During the tasting events we organized together, we had yet further confirmation of the rightness of our choice, both for the product and for the person.

Enoteca Nati Stanchi, Pistoia.