Franchi Food Academy - “The hunt beyond the shot”… This is the concept that Franchi, since 2010, has been striving to promote. Cooking, understood as art, belongs to the hunting world, but unfortunately, or rather deliberately, when linked to hunting, it is neglected. Very serious mistake!
More and more often we talk about organic, 0 km, health… well, game meat is the most organic, closest to the territory and healthier than all the others. It is enough to analyze the nutritional contributions, among other things present in tables that can be easily consulted in the book, to realize this. The disclosure of what has just been argued is the goal of the project "Franchi Food Academy”, An initiative that will involve chefs, restaurants, nutritionists, culinary critics and hunters. We have been for a few weeks entered the year of the Expo, whose main theme is food.
What better opportunity to support the "hunting" cuisine at the forefront, telling everything: from the removal of the animal, to its maturation up to the different and multiple ways of cooking it, sometimes traditional, sometimes innovative, always delicious. Recipes that break some taboos, including marinating, not always necessary, or the consumption of raw meat beaten with a knife ... and much more that you will discover by reading the book. During the next fairs, at the stand Franchi, it will be possible to taste some delicacies, freshly prepared and which can be suggestions for fun aperitifs. A room will also be set up where various topics will be discussed, from the treatment of the freshly picked animal, to its nutritional information, from the various types of seasoning to the preparation of some dishes.
"HUNTING AND COOKING STORIES"
It is not a story book, but there are 15 short stories. It's not a cookbook, but there are 52 recipes, one for each Sunday of the year. And there is a reason why. It is not a photo book, but there are over 100 photographs. In an increasingly technological world, increasingly projected into the virtual world, here is a book that puts two concrete passions on paper. Two great passions that have their roots in the early 70s, when partridges, pheasants and mallards passed into the hands of the grandmother to become extraordinary roasts.
MICHELE MILANI
was born in Piacenza in 1972. Advertising, he loves hunting, good wine and good food. Collaborator of leading companies in the hunting world and creator of the Facebook group Caccia e Cucina, for a couple of years he has been working on an ambitious project to promote the territory through the enhancement of game. He had two grandmothers who are extraordinary cooks. The third is the grandmother of her children, who is also an excellent cook. The hunter grandfather instead transmitted to him the passion for hunting and for everything that tastes of wild. In his spare time he devotes himself to friends, with whom he obviously goes hunting and organizes pleasant evenings
convivial.
DAVID DUTT
Photographer, editor and founder of the “Sapori Reclusi” association, he has always been involved in the promotion of the territory, food and the enhancement of human work. He collaborates with numerous Italian publishing houses and has participated in several international photography exhibitions.
MARCO SALZOTTO
Photographer who has always been linked to the world of food and wine. Today his reports on Italian food, wine and material culture and not only are published by various specialized magazines. Together with Michele Marziani, he won the Gourmand World Cookbook Awards 2010.
The hunting activity involves many habitual aspects too often considered distant from this variegated world. Are in the year of Expo 2015 whose unique theme is food in all its forms and peculiarities. Franchi, to celebrate this important event, has created “Be wild” a sandwich that is easy to prepare and suitable for any occasion. Created by Michele Milani, author of the book “Stories of hunting and cooking".
"Be Wild"
Venison burger on coals in Gutturnio sauce
PREPARATION:
Prepare a hamburger with the minced venison, season it with salt, pepper and a drizzle of extra virgin olive oil.
Place a piece of dairy cheese in the center.
Put a spring onion and the vegetables you like most in the embers.
Grill the burger.
In the meantime, remove the vegetables from the embers, clean them of ashes and season with oil, salt, pepper and a dash of Worcester sauce.
Heat the bread in the oven, prepare a mayonnaise with a spoonful of gutturnio.
Assemble the sandwich with the hamburger, add the vegetables and complete with the gutturnio mayonnaise.
Have a beer if you want, but the mayonnaise is in Gutturnio.