La game meat, good, healthy, free of antibiotics, low in fat and rich in many useful nutrients, is discovering a second youth? Surely yes, one would think, at least given the growing spread of wild boar, roe deer and red deer. For this reason, during the holidays, occextraordinary opportunity to be together with relatives and friends, let's take a series of recipes from the book Table hunting, a publication born from a collaboration between Arci Caccia, Slow Food, Coldiretti, Cia and Confagricoltura.
A collection of hymns to good food, but not only; in fact, an introduction by absolute prestige: an interview with the late Rosario Villari. Historian, writer, journalist, University Professor, Director of the magazine Historical Studies and also Deputy in the PCI lists. At a young age, he had also been a passionate hunter, enrolled in theARCI Hunting. A true gentleman, always respectful of the rules, profound connoisseur and scholar of everything concerning the relationship between man and the environment.
Obviously, hunting and are fully involved in this relationship especially the gastronomy linked to hunting and for this reason it is very interesting to read a different point of view on our world and on our traditions, that of a person who had very clear how and why we got here. But this book is above all a collection of game based recipes, for this reason, from today, and until the end of these holidays, we will offer you one every day, hoping to give some ideas for a holiday menu for both hunting and game he knows them well, but above all to those who, on the other hand, could discover them with our help, perhaps discovering that they like them.