The La Stoppa hunting reserve in Rivergaro, in the province of Piacenza, hosted an event linked to "Selvatici e Buoni", the project carried out by Una Onlus Foundation with the collaboration of Hunting Federation for a sustainable game meat supply chain, for the renewal of the window stickers for restaurateurs for the year 2021. In this difficult moment that we are all experiencing, Fondazione Una Onlus felt the need, as a sign of recognition for the work done and encouragement for an effective and ordinary resumption of catering activities and in compliance with the rules on the Covid 19 emergency, to provide a moment of sharing and conviviality as an opportunity to formalize the renewal of the window sticker for all the restaurateurs who have obtained it during the "Wild and Good" initiative.
THAT'S WHY GAME MEAT IS THE FUTURE OF THE FUTURE
UNA Foundation with “Selvatici e Buoni” enhances game meat as a healthy, sustainable and tasty choice.
Less fats, more proteins, zero impact on the environment and a decidedly captivating taste; these are just some of the reasons why game meat is foreshadowed today as food of the future and the only real alternative to meat that comes from intensive farming.
TASTE
The other characterizing aspect of game is its intense flavor but not necessarily wild. The culinary ars, in fact, has evolved through specific training activities aimed at restaurateurs, who today are capable of enhancing the most imperceptible and hitherto unknown organoleptic properties; so here you can choose between venison tartare or mousse, crispy hare or venison cannoli, wild boar tagliatelle, red partridge in white wine, all traditional mountain dishes revisited, however, in a gourmet key.
Furthermore, the taste of wild dishes lends itself to being enhanced through the most whimsical pairings with excellent wines; if the intense flavor of venison can be accompanied by a pungent wine, such as a Sauvignon, the equally rustic but delicate flavor of hare goes well with a soft and dry Montepulciano d'Abruzzo.
SUSTAINABILITY
Wild animals do not undergo pharmacological treatments, ensuring a reduction in the production of CO2, in the consumption of land and water and thus limiting the environmental impact of livestock production. Furthermore, the hunted game comes from animals born and lived in the wild, which therefore did not undergo forced feeding. It is less fat than other meats and has a high content of Omega-3 fatty acids, with known anti-inflammatory properties. Finally, it is a good source of protein and mineral salts such as iron and zinc, and is therefore characterized as a healthy choice.
8 CHARACTERISTIC ELEMENTS
- Drug-free - it is free of antibiotics and other chemical and pharmacological substances
- Rich in vitamins - it contains high values of vitamins B12 and B3 which help control metabolism
- Rich in fatty acids - contains fatty acids that help control high blood pressure and improve muscle tone
- Rich in protein - it contains all the essential amino acids that make up proteins with a high energy value
- High iron values - helps to counteract anemia and fatigue thanks to a greater amount of iron than other types of meat
- Few calories - provides about 100Kcal per 100gr, a value lower than that of lean meats such as chicken, turkey or lamb.
- Footprint reduction - guarantees a reduction in CO2 production, land and water consumption
- Natural product - Game is born and grows free and is fed only with natural and organic foods. It is a 0 km product.
WILD AND GOOD
Promoted for the first time in the Bergamo area, the "Wild and Good" project was born with the aim of enhancing and protecting the game supply chain, promoting targeted training activities for both the hunter - the first pole of the supply chain - and the restaurateur, to improve his knowledge on the ways of enhancing the qualities of this type of meat. The initiative is supported from the UNA Foundation (Man, Nature, Environment), the first meeting place between the environmental, agricultural and hunting world on the subject of biodiversity protection.
The "Wild and good" path began in September 2017 and, over the three-year period, saw the implementation of the following actions:
- development of training courses that can provide the hunter all technical and operational information regarding the correct treatment of large game carcasses taken during the hunting activity;
- realization of two training workshops dedicated to restaurateurs on how to prepare wild meat dishes and their organoleptic characteristics;
- organization of three editions of the "Wild and Good at the table" food and wine review and the summer format #wildfood with dinners dedicated to the project held in Bergamo, Val Seriana and Val di Scalve;
- collection and processing of biological samples and data subjected to health analyzes to verify food safety and nutritional values;
- analysis on the perception of game meat as an alternative to beef in a consumer group.
From the Bergamo area, "Selvatici e Buoni" will be able to experience a path of growth also thanks to a memorandum of understanding signed between the Foundation and the Lombardy Region in October 2019. In fact, it will be possible to promote targeted training activities in other Lombard provinces. , contributing to better qualify the local Italian restaurant and to the growth of a sector with great potential.
GLASS RENEWAL
The scientific committee of "Selvatici e Buoni", at the end of the training course in 2019, assigned a biennial (2019-2020) window sticker to ten restaurants in the province of Bergamo that were selected on the basis of active participation in the project and attendance at formative moments. Fondazione UNA has decided to organize an event aimed at restaurateurs to be held / was held on Monday 19 October 2020 at the "La Stoppa" Winery in Rivergaro (Piacenza), to confirm the renewal, also for next year, in the within the "Wild and Good" project of the window sticker.
Given the difficult time we are all experiencing, the Foundation felt the need, as a sign of recognition for the work carried out and encouragement for an effective and ordinary resumption of catering activities and in compliance with the rules on the Covid 19 emergency, to provide a moment of sharing and conviviality as an opportunity to formalize the renewal of the window sticker for all the restaurateurs who have obtained it.