{"id":2635,"date":"2024-05-10T10:07:51","date_gmt":"2024-05-10T08:07:51","guid":{"rendered":"https:\/\/www.parmafood.net\/?p=2635"},"modified":"2024-05-10T18:12:11","modified_gmt":"2024-05-10T16:12:11","slug":"n","status":"publish","type":"post","link":"https:\/\/www.parmafood.net\/en\/2024\/05\/10\/n\/","title":{"rendered":"&#8220;Non \u00e8 nel grasso il sapore della carne&#8221; evento con degustazione e show cooking promosso dal Consorzio Carni Qualit\u00e0 Piemonte"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">(Colorno, 09 maggio 2024) &#8211; Nella magnifica cornice della Reggia di Colorno, presso la prestigiosa<strong> Alma Scuola internazionale di Cucina Italiana<\/strong>, si \u00e8 tenuto ieri sera l&#8217;evento di degustazione e show cooking <strong><em>&#8220;Non \u00e8 nel grasso il sapore della carne&#8221;<\/em><\/strong> incontro promosso dal <strong>Consorzio Carni Qualit\u00e0 Piemonte<\/strong>, organizzato da<strong> Blulab<\/strong> per promuovere l&#8217;eccellenza della carne allevata in Piemonte.<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Il Consorzio Carni Qualit\u00e0 Piemonte, riunisce oltre <strong>300 soci<\/strong>, tra allevatori, commercianti e macellai distribuiti uniformemente tra tutte le province piemontesi. <\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"><strong>Guest star <\/strong>della serata questa carne di <strong>Castrato Fassone di razza Piemontese <\/strong>allevata secondo i disciplinari SQNZ (<strong>Sistema di Qualit\u00e0 Nazionale in Zootecnia)<\/strong> servita in diverse portate sapientemente cucinate dai bravi chef dell&#8217;<strong>ALMA Scuola di Cucina internazionale Italiana.<\/strong><\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Il sapore della carne \u00e8 nella carne stessa, questo ci spiega il conduttore della serata,<strong> Federico Francesco Ferrero<\/strong> medico nutrizionista, gastronomo, e MasterChef d&#8217;Italia. La qualit\u00e0 di questa carne piemontese \u00e8 dovuta certamente alla razza e da come ha vissuto e da cosa ha mangiato l&#8217;animale durante la sua vita.<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Ritmi lenti (propri della natura) e rispetto per l&#8217;animale, questi i valori degli agricoltori del Consorzio che alimentano con cereali autoprodotti i bovini. E questo fa la differenza nella qualit\u00e0 della carne.<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Abbiamo avuto il piacere di degustare in apertura il <strong>Sottofiletto alla Zingara con asparagi e cipollotti,<\/strong> una taglio di carne a dir poco eccezionale servito crudo, accompagnato da verdure dal sapore genuino e ricco.<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1439\" src=\"https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Sottofiletto-alla-Zingara-con-asparagi-e-cipollotti-edited-scaled.jpg\" alt=\"\" class=\"wp-image-2661\" srcset=\"https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Sottofiletto-alla-Zingara-con-asparagi-e-cipollotti-edited-scaled.jpg 2560w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Sottofiletto-alla-Zingara-con-asparagi-e-cipollotti-edited-300x169.jpg 300w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Sottofiletto-alla-Zingara-con-asparagi-e-cipollotti-edited-1024x576.jpg 1024w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Sottofiletto-alla-Zingara-con-asparagi-e-cipollotti-edited-768x432.jpg 768w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Sottofiletto-alla-Zingara-con-asparagi-e-cipollotti-edited-1536x864.jpg 1536w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Sottofiletto-alla-Zingara-con-asparagi-e-cipollotti-edited-2048x1151.jpg 2048w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Sottofiletto-alla-Zingara-con-asparagi-e-cipollotti-edited-1170x658.jpg 1170w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">A seguire insalata di <strong>spaghetti freddi &#8220;Pastificio Fabbri&#8221; omaggio a Gualtiero Marchesi con battuta al coltello di filetto<\/strong>, una pasta che si presenta quasi bianca buonissima in abbinamento a questa battuta che lascia senza parole, gusti delicati ma forti allo stesso tempo, in grado di regalare sapori unici.<\/mark><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"2224\" height=\"1668\" src=\"https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Insalata-di-spaghetti-cobn-battuta-di-filetto-edited-1.jpg\" alt=\"\" class=\"wp-image-2672\" srcset=\"https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Insalata-di-spaghetti-cobn-battuta-di-filetto-edited-1.jpg 2224w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Insalata-di-spaghetti-cobn-battuta-di-filetto-edited-1-300x225.jpg 300w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Insalata-di-spaghetti-cobn-battuta-di-filetto-edited-1-1024x768.jpg 1024w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Insalata-di-spaghetti-cobn-battuta-di-filetto-edited-1-768x576.jpg 768w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Insalata-di-spaghetti-cobn-battuta-di-filetto-edited-1-1536x1152.jpg 1536w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Insalata-di-spaghetti-cobn-battuta-di-filetto-edited-1-2048x1536.jpg 2048w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Insalata-di-spaghetti-cobn-battuta-di-filetto-edited-1-1170x878.jpg 1170w\" sizes=\"auto, (max-width: 2224px) 100vw, 2224px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">Chiudiamo la degustazione con <strong>Piemontese laccata con asparagi<\/strong>, strepitosa appena scottata e servita con verdure di piccoli agricoltori piemontesi. <\/mark><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"2053\" src=\"https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Piemontese-laccata-con-asparagi-edited-scaled.jpg\" alt=\"\" class=\"wp-image-2674\" srcset=\"https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Piemontese-laccata-con-asparagi-edited-scaled.jpg 2560w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Piemontese-laccata-con-asparagi-edited-300x241.jpg 300w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Piemontese-laccata-con-asparagi-edited-1024x821.jpg 1024w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Piemontese-laccata-con-asparagi-edited-768x616.jpg 768w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Piemontese-laccata-con-asparagi-edited-1536x1232.jpg 1536w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Piemontese-laccata-con-asparagi-edited-2048x1642.jpg 2048w, https:\/\/www.parmafood.net\/wp-content\/uploads\/2024\/05\/Piemontese-laccata-con-asparagi-edited-1170x938.jpg 1170w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">La serata \u00e8 stata piacevolmente accompagnata da una degustazione di vini piemontesi forniti dal Consorzio WineExperience. <\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<div class = 'socialMediaOnEveryPost'><div id=\"sgmbShare1-1\" class=\"sgmbShare jssocials-theme-classic sgmbWidget1-1\"><\/div><div class=\"dropdownWrapper dropdownWrapper1 dropdownWrapper-for-widget \" id=\"dropdownWrapper-for-widget\">\r\n\t\t\t\t\t\t<div class=\"dropdownLabel\" id=\"dropdownLabel-share-list\"><span class=\"sgmbButtonListLabel1\">Share List<\/span><\/div>\r\n\t\t\t\t\t\t<div class=\"dropdownPanel dropdownPanel1-1\">\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div><script>  SGMB_URL = \"https:\/\/www.parmafood.net\/wp-content\/plugins\/social-media-builder\/\"; 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});<\/script><\/div><script> jQuery(\".socialMediaOnEveryPost\").addClass(\"sgmb-left\") <\/script>","protected":false},"excerpt":{"rendered":"<p>(Colorno, 09 maggio 2024) &#8211; Nella magnifica cornice della Reggia di Colorno, presso la prestigiosa Alma Scuola internazionale di Cucina Italiana, si \u00e8 tenuto ieri sera l&#8217;evento di degustazione e show cooking &#8220;Non \u00e8 nel grasso il sapore della carne&#8221;&#8230;<br \/><a class=\"read-more-button\" href=\"https:\/\/www.parmafood.net\/en\/2024\/05\/10\/n\/\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":2658,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-2635","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eventi"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>&quot;Non \u00e8 nel grasso il sapore della carne&quot; 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