On May 27th, a workshop dedicated to professional restaurateurs, organized by UNA Onlus with the support of Franchi Food Academy, carried out as part of the scientific project "Selvatici e Buoni". The theme of the meeting was dedicated to the management of large game meat which is a high-tasting, healthy and sustainable product and an important tool for enhancing the territory.
According to UNA, catering can be an excellent vehicle for spreading and enhancing the characteristics of this raw material and stimulating its use also by the final consumer. Franchi Food Academy, which is perfectly aligned with these concepts, provided the chef Roberto Dormicchi who held a show cooking in the hall of the SAPS Agnelli Cooking Lab research and training center. The project started in Bergamo in September 2017, will close in October 2019 with a big final event to present the results that emerged and elaborated by the various actors involved. The aim is to spread the modern techniques for the management of the large game meat supply chain through training activities, education in the use of resources, improvement of hygienic and health characteristics, characterization and enhancement of the product up to promotion on the territory.
Game is a precious and organic meat since the animal is born and grows in nature, it has great potential both from an economic and an occupational point of view but must be supported with a nationally certified bushmeat supply chain. Among other activities, the Project organized training courses aimed at the hunting world on the correct treatment of meat of large game, the collection of data for the definition of the health and historical-cultural aspects related to the consumption of game as well as reviews of guided tastings during the summertime. The Project was particularly appreciated and will be extended to other regional areas through the signing of a Memorandum of Understanding between the promoters of the Project and the Lombardy Region whose signature is currently in the regional authorization phase.
UNA Foundation is the result of a serious confrontation between associations, institutions and people who share common goals and collaborate around concrete projects. This is a real cultural change: the environmental, agricultural and hunting world, together with the scientific and academic world, without renouncing their specific identities, with Fondazione UNA put together ideas and projects in which the traditional values of the communities, of the territory and ecological activities become a new way of human action, finally in balance with the evolution of nature. The project moves perfectly with the philosophy of Franchi Food Academy which was created to enhance game meat, transmitting its quality, safety, control and transparency. Our mission is to increase the perception of the hunting practice, informing about the importance that this activity has for the protection of the territory. FFA promotes food and wine tourism by spreading the idea of "ethical" hunting and therefore giving value to new hunting styles. Through gastronomy, game enters all homes to be appreciated and involve even those who consider the game to be exclusive to a few.
During the event, introduced by Luca Pellicioli, the following intervened:
Baldassare Agnelli - company owner
Silvio Barbero - Vice President of the University of Gastronomic Sciences of Pollenzo
Nicola Perrotti - President of the Una Foundation
Antonio Sorice - President of the Italian Society of Preventive Veterinary Medicine
Oscar Fusini - Director of Ascom Confcommercio Bergamo
Michele Bornaghi - President of Federcaccia Bergamo
Iris Rossi - Franchi Food Academy.
The recipes presented by Franchi Food Academy during the event: venison tartare with sour cream, fresh pine nuts and pears in osmosis with grappa with cheese crescia, wild boar mini burger, caramelized onions and crispy spinach, deer fillet tataki with cream of potatoes and leek with truffle and wild boar capocollo at low temperature with cabbage mayonnaise and cauliflower couscous.