Last Sunday, at the “Lo Stivale” club in Bagno a Ripoli (FI) there was a beautiful, as well as particular, initiative promoted by the Federcacciatrici of Florence. Women and girls committed to giving a new and modern dimension to their way of living the passion for hunting, promoting and organizing many projects and initiatives marked to give visibility to our world, speaking to those who today do not know or distrust hunting and hunters. Women proud to demonstrate to the outside a way of being and living a deep-rooted passion that is also treasure of knowledge and competence.
In Bagno a Ripoli the Federcacciatrici in collaboration with the Confederation of Tuscan Hunters have combined solidarity with good food. A solidarity with a concrete face that sees them participating in the project today "Hunting for Water" solidarity for Kaoural. An initiative promoted by the Municipality of Scandicci in collaboration with the Water Right Foundation which aims to create infrastructures and organizational and technical aid to bring agriculture and food production to the territories of Africa. Hunting is part of this concrete way of expressing solidarity and today it contributes to supporting a different vision of the world and of great injustices.
Scandicci's councilor for education Nadiaye Diye did not fail to reaffirm these important aspects that gave the event a broader importance. After the intervention of Dr. Simone Tofani, Provincial President of Federcaccia Firenze and that of Dr. Veronica Racanelli and Dr. Elisa Mazzei, Dr. Massimo Fabbri introduced the topic of treatment and enhancement of game meats. Finally, the communication held by Paolo Gori, chef of the prestigious trattoria da BURDE in Florence, was much appreciated. Gori has very effectively illustrated what today seem to be the most common myths among potential game consumers.
Difficulty in the preparation, elaboration of dishes and recipes, poor adaptability of these meats, with the tight rhythms and times that today's society also imposes in the kitchen. The chef has been able to "dismantle" each of these alleged limitations, explaining how today it is possible to use it, which through knowledge and a few tricks, can allow anyone to prepare even in a few minutes unsurpassed dishes adapted to every need. Could we say that the air of London was also breathed in Bagno a Ripoli? That roe deer porchetta will be the weapon on which to set the cultural recovery of hunters? Perhaps! The important thing is to go ahead and work to give organicity to a project that can certainly help the whole hunting world.