On 12th October a press conference took place during which Asprocarne Piemonte presented to a selected audience of journalists the second three-year edition of the Blonde d’Aquitaine: European Beef Excellence project.
The day began with a press conference on the new phase of the promotion campaign, during which Marco Favaro, Vice President of Asprocarne Piemonte, and Simone Mellano, Director of Asprocarne Piemonte, reiterated the importance of a conscious consumption of meat by operators and consumers.
Afterwards, Elisa Guizzo, creator of the Di gusto in gusto project, described the organoleptic qualities of Blonde d’Aquitaine meat through a sensory analysis. The guests then had the opportunity to taste the delicacies prepared during the cooking show by Flavio Costa, well-known Michelin-starred chef of the 21.9 restaurant of Tenuta Carretta, in Piobesi d’Alba (Cuneo, Italy).
The day ended with a visit to the Piedmontese fattening farm Pavesio di Castellinaldo. A family-run business that, for 5 generations, has made animal welfare and sustainability their key point. This is where Blonde d’Aquitaine calves come from the Pyrenees for the second and last part of their production cycle.
The Blonde d’Aquitaine: European Beef Excellence project, jointly carried out by Asprocarne Piemonte and France Blonde d’Aquitaine Sélection and supported by the European Union, promotes this cattle breed and its meat across the European continent, particularly in Italy and France, with the aim of making them known and appreciated for their qualities as well as their breeding and production methods.
Listen to the radio broadcast (audio in Italian)
