An event streamed online from D’O restaurant in Cornaredo (Milan, Italy), “Davide Oldani. Così propongo la carne bovina di qualità“ (Davide Oldani. This is how I propose quality beef) was attended by many professional guests. Michelin-starred chef Davide Oldani, TV star and among the greatest representatives of contemporary Italian cuisine, showed how he handles a raw material such as Blonde d’Aquitaine meat, which enters “Cucina Pop” (the chef’s cuisine philosophy) and turns out as “Foo’d”.
Introduced by Franco Martini, President of Asprocarne, this online conference hosted the speeches of Teresa Bellanova, Senator and Italian Minister of Agricultural, Food and Forestry Policies (Mipaaf), Oreste Gerini, General Director for the promotion of agri-food quality of Mipaaf, Giorgio Calabrese, nutritionist, Giuliano Marchesin, Director of Consorzio Sigillo Italiano, and Simone Mellano, Director of Asprocarne. LC International, the company in charge of developing the activities within the “Blonde d’Aquitaine: European Beef Excellence” project, was also present alongside PG&W, the agency which has taken care of the communication strategy. Of course, the finale couldn’t be but in the kitchen. With such a lot of good meat on our plate, the skills of a master were a must.