Struzzo

Originating in South Tyrol, Italy, **Struzzo** (Italian for "ostrich") is a dish that showcases the lean, red meat of farmed ostrich, prepared in the style of local Alpine grilling traditions. While ostrich farming has spread from its South African roots to Europe, the version found at **Marions Grillstube by Mannius** in Nova Levante, Italia—highlighted by creator **Braciamiancora**—reflects the region's emphasis on simple, high-quality ingredients. The key ingredient is the ostrich steak itself, prized for its tender, beef-like texture with lower fat content. A great version is distinguished by careful cooking: because the meat is very lean, it must be cooked only to medium-rare or medium to avoid dryness, often finished over an open wood fire for a smoky char. The seasoning typically includes coarse salt, black pepper, and local herbs such as rosemary or thyme, sometimes enhanced with a drizzle of olive oil. Regional variations are modest; in the Alps, Struzzo may be served with polenta, roasted potatoes, or a light berry sauce to complement the gamey notes, whereas in other Italian regions it might appear in carpaccio or burgers. However, the Nova Levante preparation—as documented by ReTubeIt—remains a distinctive example, marrying imported ostrich meat with the rustic grilling techniques of the Dolomites.