“Territories, identity and future” was the theme of the 2024 edition of Golosaria, the event that has been showcasing the best of the Italian agri-food industry for the last 19 years. Territories, identity and future are also some of the key concepts of the “Blonde d’Aquitaine: European Beef Excellence” project, designed to promote the qualities of this prestigious cattle breed.
The match between these two entities could only lead to a fruitful collaboration, resulting in two different meetings held last November.
On 2nd November, the Blonde d’Aquitaine was the protagonist of an exclusive event along with its exceptional guest, chef Davide Oldani, who conquered the audience of the Golosaria Milano fair with a live tasting. Blonde d’Aquitaine filet, as well as the most prized meat cut of this breed, was the ingredient of the original recipe created by the chef – “unboiled boiled meat” to drink and taste.
On 20th November, a group of journalists also had the opportunity to meet the Blonde d’Aquitaine in a press tour organised by Golosaria in the Piedmontese territory, the Italian area of choice for cattle breeding. After live witnessing how the Blonde d’Aquitaine is bred at the Società Agricola Villosio in Cardè (CN), the guests were able to taste its meat in the halls of the Monastero della Stella Congress Center in Saluzzo (CN), masterfully performed by the chefs of the Monviso Restaurant, already awarded with the “Radiant Crown” on the guide “IlGolosario Ristoranti”.
If you didn’t have the opportunity to attend the events, you can catch up by looking through the photos below and by not missing the upcoming appointments of Blonde d’Aquitaine: European Beef Excellence!
