Game meat is one good, healthy and sustainable choice: it has less fat than other meats, has a favorable ratio of Omega 3/6 fatty acids and limits the environmental impact, in particular the consumption of land and water, compared to that produced by intensive farming. Based on these considerations UNA Foundation (Man, Nature, Environment) chose to start the project"WILD AND GOOD: a food chain to be enhanced", project born with the aim of creating a recognized and sustainable wild meat supply chain and which was carried out for the first time in the Bergamo area.
The most important result, communicated during a conference held at the 'Spazio Viterbi' of the Palazzo della Provincia di Bergamo, with the patronage of the same Province and the ATS Bergamo, is represented by sharing a"Manifesto of wild meat in catering", through which the restaurateurs of the territory have undertaken to respect 10 key principles which aim to enhance the healthy and sustainable choice of wild meat. The manifesto has been drawn up from the University of Gastronomic Sciences of Pollenzo, scientific leader of the project with the support of the slowfood orobic valley.
The "Wild and good" path began in the Bergamo area in September 2017 and over the three-year period saw the implementation of the following actions:
- development of training courses that can provide the hunter all technical and operational information regarding the correct treatment of large game carcasses taken during the hunting activity;
- Realization of two training workshops dedicated to restaurateurs on how to prepare wild meat dishes and on their organoleptic characteristics.
- organization of three "Wild and Good at the table" food and wine reviews with dinners dedicated to the project in Bergamo, Val Seriana and Val di Scalve.
- collection and processing of biometric data subjected to health analyzes to verify their nutritional values
- analysis on the perception of game meat as an alternative to beef in a group of regular meat consumers.
"With" Selvatici e Buoni "we wanted to give a turning point by developing a traced game supply chain, enhancing the aspects of food safety, protection of the fauna and respect for the environment that are dear to the UNA Foundation - commented Maurizio Zipponi, President of the UNA Foundation - the Bergamo area was the pioneer; we have in fact signed a memorandum of understanding with the Lombardy Region to export the model to other Lombard provinces. In addition to representing a step forward in terms of sustainability of the food chain, "Selvatici e Buoni" has certainly given new impetus to local food and wine tourism, giving restaurateurs the opportunity to differentiate themselves through the affixing of a specific window sticker linked to joining the project ".
“We are proud to have collaborated with the UNA Foundation in Selvatici e Buoni, giving our contribution to the enhancement of the wild ungulate chain in an attempt to change consumer perception. In fact, with a view to gastronomic enhancement, a greater degree of awareness of the nutritional and sustainability properties of game meat and the use of adequate gastronomic preparations can represent the first bases for improving its perception "he added. Silvio Barbero, Vice President of the University of Gastronomic Sciences of Pollenzo.
Antonio Sorice - Director of the ATS Veterinary Department and President of SIMeVeP, commented: "I shared with enthusiasm from the beginning and I followed the project in all its stages, and I can say that the veterinary service was proud to be alongside various training actions aimed at improving the knowledge and food safety of wild meat, a quality requirement that is often taken for granted but which is not taken for granted; the control of the supply chain from a health point of view is fundamental because if food is not safe… it is not food! ”.
Paul Lanfranchi - Department of Veterinary Medicine, University of Milan - added"we contributed to the project through health monitoring activities aimed at ensuring a high quality standard for the final product ".
During the press conference, moderated by Luca Pellicioli - Territorial contact person for the project - intervened Maurizio Zipponi - President of the Una Foundation, Silvio Barbero - Vice President of the University of Gastronomic Sciences of Pollenzo, Antonio Sorice - President of the Italian Society of Preventive Veterinary Medicine, Paolo Lanfranchi - Department of Veterinary Medicine of the University of Milan, Roberto Vigano - Studio AlpVet and several local representatives of the hunting world (including Michael Bornaghi president of Fidc Bergamo), of the institutions, of the food and catering chain including Peter Bergamelli - Bergamo Provincial Police Commander, Oscar Fusini- Director of Ascom Bergamo, Silvio Magni - Slowfood Condotta Trustee Valli Orobiche e Maurizio Forchini by Promoserio).
On the basis of the signing of the wild meat manifesto in catering, the scientific committee of "Selvatici e Buoni" has chosen to assign the biennial window sticker to 10 restaurants in the province:
- 'Chalet Engadina' restaurant (Vilminore di Scalve)
- Osteria Bastioli (Vilminore di Scalve)
- 'Peccati di Gola' restaurant (Vilminore di Scalve)
- Blum In Inn (Rovetta)
- Selva di Gelso food and wine restaurant (Clusone)
- Restaurant Orobie (Cusio)
- Osteria al Gigianca (Bergamo)
- We restaurant (Bergamo)
- Hosteria del Vapor (Chiuduno)
- Pure food and wine (Ranica)
This recognition will make it possible to distinguish the restaurateurs of the Bergamo area in terms of skills in the management of wild meat. The work of the restaurateurs will be supervised by the UNA Foundation and the University of Gastronomic Sciences of Pollenzo, and will be coordinated locally by the Slowfood Valli Orobiche convoy.
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WILD MEAT POSTER IN THE RESTAURANT
A HEALTHY AND SUSTAINABLE CHOICE
The meat of wild ungulates from the certified supply chain of the territory is a healthy and sustainable product that reflects the legislation on food safety and animal welfare and also presents ideal nutritional values for a correct diet.
THE RESTAURANT IS COMMITTED TO RESPECT THE CONTENTS AND PROMOTE THE OBJECTIVES OF THE POSTER
- Purchase wild meat from the certified supply chain of the territory, supporting local primary productions, preferring them to imported ones.
- Ensure compliance with food safety and traceability of the supply chain.
- Promote the use of local wild meats in catering by offering dishes inspired by both local traditions and gastronomic innovation.
- Ensure the presence of a 'wild' menu of the territory within the gastronomic proposals compatibly with availability.
- Privilege, in recipes based on wild meat, the use of local raw materials respecting the seasonality of the products.
- Establish fair prices in harmony with local economies.
- Promote a restaurant that limits food waste.
- Contribute to the knowledge of the wild supply chain understood as sustainable primary production and a fundamental element of the cultural, social and food identity of the territory.
- Provide customers with adequate information on the nutritional characteristics of the wild meat used.
- Display the window sticker in your room and disseminate its principles.
For more details visit the project website: www.selvaticiebuoni.it