The meeting realized within the project "WILD AND GOOD: a food chain to be enhanced" concluded the two days of training dedicated to restaurateurs in the Bergamo area with the aim of learning more the methods of preparation based on game meat in order to enhance its characteristics and spread its use in the context of Catering. During the event, introduced by Luca Pellicioli, 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 Ascom Confcommercio Bergamo, Michele Bornaghi - President Federcaccia Bergamo and Iris Rossi - Franchi Food Academy.
In addition, Roberto Dormicchi - Chef of the Franchi Food Academy, conducted a show cooking inside the room of the SAPS Agnelli Cooking Lab research and training center. Objective of the Project launched in Bergamo in September 2017 and which will close in October 2019 with a final event to present the results that emerged and processed by the various actors involved, is to develop, through a path participated by the different stakeholders, the operating methods for the management of the large game meat supply chain through training activities, education on the use of resources, improvement of the hygienic-sanitary characteristics, characterization and enhancement of the product up to the promotion in the territory.
Game is a precious and organic meat (the animal is born and grows in nature), with great potential in economic and employment terms, and to make the most of it, it is necessary develop a certified wild meat supply chain throughout the national territory. 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 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.