BRA – Piedmontese beef, an excellence in the Made in Cuneo agri-food sector, is experiencing an unprecedented crisis between energy and raw material price increases, speculations along the supply chain and misinterpreted and exploited scientific studies that feed deviant fashions. It is to dispel the false myths about the consumption of meat in a balanced diet and to make the peculiarities of Piedmontese Fassone meat known to the general public that Coldiretti Campagna Amica organizes, as part of Bra’s, the round table “Add meat to the fire ! A chat about Piedmontese meat ”with cooking show and tasting.
The appointment, open to all, is for Saturday 17 September at 11 am in the courtyard of Palazzo Mathis, in Piazza Caduti per la Libertà in Bra.
“Consuming red meat doesn’t hurt regardless, as someone argues, misunderstanding the results of scientific studies without bothering to read the individual data, compare them and contextualize them. It all depends on the meat you choose, how much you eat, how you cook it “explains the President of Coldiretti Cuneo, Enrico Nadawhich will open the round table on Saturday, highlighting its value: “Coldiretti, as always on the part of farmers and consumers, to protect their health, offers everyone a moment of discussion with experts in the sector to really know the nutritional value of red meat and the specific characteristics of the Piedmontese from breeding to cuts of meat “.
“Only correct information can found conscious food choices, such as buying Piedmontese, leaner than other beef, with less cholesterol, with more unsaturated and less saturated fatty acids, therefore healthier, if consumed in the right doses; in addition, it is a meat produced in local farms with a long tradition and high quality that contribute to the care and protection of our high lands thanks to the mountain pastures “declares the Director of Coldiretti Cuneo Fabiano Porcuwho will moderate the speakers.
The professor. Luca Maria Churchfull professor in Inspection of food of animal origin at the University of Milan – Department of Veterinary Medicine and Animal Sciences, will illustrate the qualities that distinguish Piedmontese Fassone meat from that of other breeds and meats, while Dr. Giulia Ceruttidietician, will explain the nutritional value of beef and the importance of including it in a healthy and balanced diet at different ages of life.
There is also space for the enhancement of Piedmontese in the kitchen with Agrichef Stefania GrandinettiPresident of the Farms of Campagna Amica del Piemonte, who during the round table will prepare two dishes based on Piedmontese breed Fassone, one raw and one cooked, which participants will be able to taste among useful tips and suggestions to be replicated at home.CopyAMP code.
For more information visit the website https://cuneo.coldiretti.it