Meat from pastures in Natura 2000 areas can become an opportunity to rediscover traditions and tastes with the ability to marry with the modern.
It happened on Wednesday, January 24, at the Campagna Amica Market in Latina with a meat tartare prepared by students from the local San Benedetto Hotel Institute, led by their teacher chef Paolo Forzan.
In particular, the meat that was given to the patrons but also to the vendors present at the Market was meat from white veal calves from Itri, raised on pasture in the Monti Aurunci SPA, and provided by the Pelliccia company from Itri.
The white veal from Itri is a particular mestizo calf with a Maremmana and Podolica base on which the Marchigiana breed is normally crossed, ideal for this tasting.
But the tradition of grazing also goes hand in hand with the search for new flavors such as that of finger caviar (or citrus caviar), with which the tartare that was offered was seasoned. Citrus australasica, this is the name of the citrus variety that was used, has blisters in its fruit that are reminiscent in shape of caviar and with a taste similar to that of lemon when broken in the mouth but less sour.
"The characteristic of the meat we get from pasture-raised," Professor Forzan explained, "is essentially superior, like flavor. And nutritional values that you bring to the traditional intensively raised meat."
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