ENHANCEMENT OF GAME MEAT IN THE MARCHE REGION
The purpose of the project is aimed at launching specialized initiatives in the gastronomic sector, in order to promote innovative methods of information, tasting and processing of game meat, in the various territorial realities, so as to become an important resource at a social and economic level for provided that a correct and qualified culture of their use is created in full compliance withfood hygiene and the highest organoleptic qualities
The project involves the involvement of:
of the pupils of the third, fourth and fifth grades of the Marche Hotel Institutes in offering through their professionalism the pleasure of being able to appreciate game meat in a simpler, more attractive and immediate way through new and creative recipes;
of the Hunters of the Marche Region, active subject in the management and protection of the regional territory;
of the Franchi Food Academy project of the Franchi brand, partner of the contest, involved in the enhancement of game meat, will hold a lesson in collaboration with Chef Roberto Dormicchi, illustrating the versatility of game meat and the possible treatment within the restaurant;
of Coldiretti Marche will hold a lesson with an expert in the food and wine sector on the transformation of meat. Of the scientific support of:
Experimental Zooprophylactic Institute of Umbria and Marche "Togo Rosati", referent Dr. Stefano Gavaudan,
of the "LA SAPIENZA" University of Rome - Faculty of Pharmacy and Medicine - Department of Public Health and Infectious Diseases, referent Dr. Serena Cavallero,
by Dr. Roberto Viganò Veterinary surgeon, associated study AlpVet who will illustrate to the students the correct sanitary management and organoleptic characteristics.
The Contest includes 4 phases:
In the first phase, the youngsters of the participating hotels will be presented through a frontal lesson at the ISS "Einstein-Nebbia" in Loreto, the game meat which are, where they come from, their organoleptic and nutritional characteristics, the attention to sanitary level for a correct healthiness of the food. In this phase will be involved the experts of the Experimental Zooprophylactic Institute of Umbria and Marche "Togo Rosati" and the "La Sapienza" University of Rome, Dr. Roberto Viganò Veterinary Doctor Studio Associato AlpVet, supported by the teacher Loris Sartini of the 'Einstein-Nebbia Institute of Loreto. The lesson will be transmitted remotely via the platform to the other institutes that will join the project.
In the second phase, all participating schools will be provided with an online lesson by Prof. and Chef Roberto Dormicchi and Franchi Food Academy, which will illustrate the versatility of game meat and the possible treatment within the restaurant.
In the third phase, each pupil participating in the contest will be asked to make a recipe based on wild boar game meat, provided by URCA Macerata with the
with the aim of making the palate discover new flavors and at the same time enhancing the products and territories linked to it, in order not to cover / ruin the precious raw material, it is forbidden to marinate.
They will be able to participate several pupils from the same institution. In addition to practically making the recipe, the participant will be asked to make a short video (lasting a maximum of 5 minutes) where the chosen ingredients and the making of the dish are illustrated and a short technical sheet of the dish.
Each Institute participating in the contest will be provided with a side of wild boar meat from URCA Macerata through the collection center set up in Caccamo.
Fourth phase: the 10 recipes that the jury will consider more interesting and in the final phase the recipes presented will be practically made and tasted by a jury of experts and the most original dish will be awarded, which enhances the wild boar meat in harmony with the products of the Marche region.
Participation
The 3rd, 4th and 5th classes of the State Professional Institutes for Food, Wine and Hospitality Services and the 3rd classes of the Schools and Hotel Training Institutes of the Marche region can participate in the competition.
The competition consists of preparation of a dish of your choice between: appetizer, first course, second course or dessert, using and enhancing wild boar meat. In order to enhance this product, make it the protagonist of new, original combinations, which entice consumers to experiment with different recipes and to increase the opportunities for consumption without the use of salmì or marinades.
Registration and participation procedures
From 20 November until 20 December 2021 it will be possible for interested schools to register for the competition by sending the participation form to the following address: [email protected]
At the end of the registration phase, the baskets will be sent to the participating schools and the dates of the various meetings with the experts will be indicated.
Selection
Schools will have until March 1, 2022 to send their recipes to the address:
10 finalist recipes will be selected to participate in the final scheduled for
Final test
The final test will take place at the ISS "Einstein-Nebbia" in Loreto, towards the end of March. The precise date of the final exam will be promptly communicated to the finalist institutions based on the progress of the pandemic.
Each finalist will be represented by a young chef who will have to make a display dish and 3 mini portions for the jury. As for the supply of material, the dishes will be the same for everyone and provided by the organization together with the basic equipment for the preparation.
The ingredients and food products necessary for the execution of the dish, as well as the special equipment, must be brought by the participating institutions. As far as possible, finalist schools are advised to bring semi-finished products to facilitate the preparation of dishes on site. An hour will be given for the realization of the display plate and the 3 mini portions.
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Ingredients that are not expressly indicated in the recipe are not allowed and only any decorations of edible material made and assembled during the test are accepted.
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