A clear guide
The Operations Manual of the Veneto Region was presented today for the first time in Veneto. "Wild and Good" project, the result of the collaboration between the UNA Foundation, the University of Gastronomic Sciences of Pollenzo and the Italian Society of Preventive Veterinary Medicine, SIMeVeP, a tool that offers the first clear guide to local authorities, institutions, decision makers and associations of the territories interested in building a supply chain that generates economy and employment for the territory. The event took place in the setting of the MEatSCHOOL Academy, a school of (in)formation of the culture of meat in Tombolo, in the province of Padua, born with the aim of transforming the passion for meat into extraordinary skills for those who work or want to work in the sector, combining professional training and in-depth information, to promote the culture of meat in every phase of the production chain.
The correct use of resources
The Selvatici e Buoni Manual allows all the actors involved to draw on a concise and competent guide for the correct use of wildlife resources, educating them on the hygienic-sanitary characteristics to be respected in the treatment of wild meat and guiding them to the valorization and promotion of the final product in the territory. From the pilot project in Bergamo, where the controlled supply chain model was applied for the first time, to the protocol signed with the Lombardy Region in 2019 to allow export to other provinces, today any actor interested in the economic and employment development of their territory can find in the Manual a tool for reflection and guidance. The goal for the UNA Foundation, in fact, is to give life to a model of creation and management useful for exploding the potential and enhancing the peculiarities of each territory involved, recognizing the fundamental role that Italian food has within the development of our economy and society.
An increasingly concrete project
“The construction of a controlled supply chain for game in Italy is only possible by combining commitment, culture, collaboration with authorized structures and, above all, having the right vision of a resource with great potential that is currently under-expressed” – Marina Berlinghieri, Head of Institutional Relations at Fondazione UNA – “We are working to make this project increasingly concrete, involving the entire national territory and giving particular importance to those areas where game is currently a problem, but represents an important resource”. The expansion of this supply chain, in fact, allows for the promotion of regional eco-gastronomic tourism and increases employment opportunities. By generating economy, new jobs are created and, consequently, new growth opportunities, both locally and for the entire Country System, especially in those areas where the growth process is more difficult.
Ancient regional traditions
“One of MEatSCHOOL’s missions is to spread the world of meat in all its aspects. For this reason, hosting the presentation of the Selvatici e Buoni project Operating Manual, designed to protect the wild meat supply chain, was a real pleasure,” said Paolo Amedeo Garofalo, Director of MEatSCHOOL. “Thanks to Fondazione UNA, we had the opportunity to deepen our knowledge of game, whose production belongs to our most ancient regional traditions and today represents a real employment resource for the national territory.” The Venetian presentation of the manual was moderated by the Director of the MEatSCHOOL Academy, Paolo Amedeo Garofalo, with an introduction involving Nicola Pilotto, CFO of Centro Carni Company and featuring the participation of Marina Berlinghieri, Head of Institutional Relations of Fondazione UNA, and two of the main authors of the operational manual “Selvatici e Buoni”, namely Dr. Luca Pellicioli, Advisor to the Scientific Committee of Fondazione UNA, and Dr. Antonio Sorice, President of the Italian Society of Preventive Veterinary Medicine. This was followed by a sensory gastronomic tasting session curated by Gusto Selvatico in which guests were able to best appreciate recipes based on game, accompanying them with wines from the Colutta and Aldo Adami farms, in a journey that merged experience and awareness around the world of wild meats.