Il Hunting Village returns in all its glory: the2022 edition, the expected return after the difficult years of the pandemic, will take place in Bastia Umbra (Perugia) from 13 to 15 May next, with a series of very interesting initiatives. Today we want to point out the seminar "From the forest to the table", focused on the enhancement of game meat. The program is soon said:
Europa Room
Seminar: "From the forest to the table" how to make the most of game meat.
14 and 15 May 2022;
Introduction: Luigi Giusti
Moderator: Eleonora Vignato
15,00 Sandro Nicoloso Dream training / La Foresta Center
The treatment of the raisins and the preservation of game meat.
16,15 Giovanni Giuliani La Foresta Center
Monolithic ammunition: constructive and ballistic differences from traditional lead ammunition, the current state of use in the hunting world.
16,40 Francesco Marchetti President Urca Macerata / Massimo Juliano President Urca Marche
Presentation of the project of the center managed by URCA Macerata.
The main objective of the project is to enhance game meat, especially ungulates, taken with selective methods, both as an economic value and as a tool to convey the ethical and social value of the same to public opinion. The initiative realized with the contribution from Marche region, ATC Macerata 2, Comunità Montana dei Monti Azzurri, Municipality of Serrapetrona, Arcicaccia, Game Producers Authority and Federcaccia Marche; and in collaboration with the Zooprophylactic Institute of Umbria and Marche, Sapienza University of Rome, University of Camerino and University of Urbino. The goal is not only to create a stop and processing center for the meat of ungulates, but also to offer a healthy and completely traced food.
17,10 Christian Catania restaurant Brado
A few years after the opening, the experience of a restaurant whose proposal is openly oriented on the enhancement of game meat. Like public opinion, even the most distant from the world of hunting accepted the proposal of a healthy, organic and nutritionally rich food.
17,30 pm Tuscan Chefs Association
Saturday 14 / 05 / 2022
How to make the most of game meat in the kitchen.
Chef Rapporteur: Chiara Castellucci
“Born and raised in Arezzo after attending the academy of Italian cuisine where she graduated with full marks, she had experiences in excellent restaurants including the Relais chateau Il Falconiere in Cortona. She has an excellent attention to raw materials and a strong attachment to the traditional cuisine of her land with a gourmet touch for her dishes ".
Cooking show preparation of the dish: Maremma wild boar Peposo
Tasting of the dish for the participants
Sunday 15 / 05 / 2022
How to make the most of game meat in the kitchen.
Chef Speaker: Matteo Donati
"Born and raised in Castiglione della Pescaia, Matteo Donati spent ten years learning the art of cooking under the guidance of the greatest Italian and international Chefs, until he arrived, in 2004, at the court of the famous French Chef Alain Ducasse . Now he manages the family business in Castiglione della Pescaia where he has the namesake restaurant "Donati" and a hotel with fish specialties. His main passion is hunting handed down by his family as well as hunting, the chef carefully takes care of game dishes, enhancing his genuineness and his strong flavors. "
Cooking show preparation of the dish: Carnaroli risotto with wood pigeon
Tasting of the dish for the participants