Pappardella with wild boar pulpbanks was the dish that triumphed in the first edition of the competition "Dishes… wild, the wild boar"Organized by Federcaccia of Bergamo in collaboration with the Vittorio Cerea Academy - Galli Institute.
The absolute protagonist was the boar and the innovative use of its meat in the kitchen. The young chefs, despite being beginners, were not intimidated. Without fear of daring they created innovative recipes, despite having to deal with a food they are not used to. Wild boar meat, for those who are not experts, is not easy to treat. Elena Grieco and Alessia Bonetti, first year students, beat their classmates, winning the victory with their pappardelle. In the recipes of the young boys there was no shortage of South American and foreign influences, such as Chili con carne of wild boar who took second place or Italian-style sausage tacos. To then return to the flavors of our territory as in boar knot crunchy with almonds, pistachio, saffron panna cotta, Martinengo red potatoes and tomato confit or in the Mediterranean wild boar pappardelle. Even if not all the recipes managed to get on the podium, the organization rewarded the children's commitment with a certificate of participation.
The event garnered the applause of the organizers and guests, tried to focus attention on Italian heritage game which has its roots in the Italian food tradition. The hope is to ensure that the insiders are able to pass the importance of meat.
The wild is part of a long one Bergamo food tradition and for this reason it must also be handed down to future generations. “It is up to the chef to enhance a zero km and organic product of absolute excellence - he said Lorenzo Bertacchi, provincial president of the Federcaccia from Bergamo - the role of the hunter must go back to the origin, procure, not for sport or fun, if there is no purpose for food then in this case through an organized supply chain. The boar it is a problem, but it can become a resource for everyone if properly managed ”. We just have to wait for the second edition in which the chefs of the future will try their hand at a new meat belonging to the Bergamo and Italian culinary tradition.