On 7th March, the Blonde d’Aquitaine was the protagonist of the culinary workshop “Blonde d’Aquitaine. Naturally Tender European Beef” held by chef Davide Oldani at the METRO Academy in San Donato Milanese (Milan, Italy).
The event, part of the European project Blonde d’Aquitaine: European Beef Excellence, was organized in collaboration between Metro Academy, Asprocarne Piemonte and Macello Piemonte Nord with the aim of enhancing local products by fostering the debate between the different players in the meat supply chain.
In the morning, before an audience of 58 professional restaurateurs, Simone Mellano, director of Asprocarne Piemonte, and Prof. Carlo Angelo Sgoifo Rossi, Professor of Veterinary Medicine and Animal Sciences at the University of Milan (UNIMI) presented the origin and characteristics of the Blonde d’Aquitaine and its breeding methods, highlighting the delicate taste and the great tenderness of its meat. Afterwards, Chef Oldani instructed the participants on a traditional and innovative method of preserving meat which helps to avoid excessive oxidation. Finally, he enhanced this excellent European beef with his dishes, which were tasted by the audience.
At this link, you will find the press review of the event.
