Filiera selvatica 11 e 12 Novembre 2017, Palazzo Albergati, Zola Pedrosa (Bo)

Filiera selvatica 11 e 12 Novembre 2017

L’11 e 12 Novembre: Filiera Selvatica 2017.
La location della manifestazione sarà Palazzo Albergati ( Via Masini 46, 40069 Zola Predosa, Bologna http://www.albergati.com), una splendida dimora storica del periodo Barocco, sita a pochi chilometri dal centro storico di Bologna, immersa in un suggestivo paesaggio incontaminato.

Palazzo Albergati, Zola Pedrosa (Bo)

Filiera Selvatica 2017 è un evento organizzato da Michele Milani, fondatore e titolare della Micom, azienda che si occupa, fra le varie attività, anche di pubblicità.

Michele, classe 1972, piacentino DOC, amante della buona cucina, del buon vino e della caccia, lavora da diversi anni, al progetto di diffondere la promozione del territorio attraverso la valorizzazione della selvaggina. Un progetto ambizioso e, per certi versi “coraggioso” visto il trend dell’opinione pubblica in merito alla questione caccia e selvaggina.

La riscoperta della tradizione e dei valori ad essa legati, in qualche modo pare aver aperto un nuovo varco e l’annosa questione comincia ad essere valutata sotto una nuova prospettiva.

Filiera Selvatica 2017

La Filiera Selvatica ha dunque la volontà di far conoscere, scoprire e riscoprire, i prodotti, che il bosco ci fornisce: funghi, tartufi, miele, piccoli frutti… Ma non solo. Anche selvaggina e carni provenienti dall’attività venatoria dell’Appennino Emiliano Romagnolo.

Programma

L’evento si preannuncia come eclettico, multiforme. Molte le attività organizzate e le presenze che non passeranno certo inosservate.
Di seguito qualche dettaglio del programma, non ancora definitivo e in fase di sviluppo.

La mostra mercato allestita per l’occasione, offrirà la possibilità di acquistare i prodotti dell’Appennino. Come, ad esempio le carni del bosco, prodotte dall’azienda S.Uberto, unica in Italia per quanto riguarda la lavorazione di carni degli ungulati selvatici, provenienti dall’attività venatoria.

Riccardo Camusso, fotografo naturalista e padre del “Digiscoping Italiano”, metterà a disposizione degli appassionati, la sua competenza, il suo know-how, dando consigli e aiutando chi volesse, a settare gli “apparecchi” fotografici.

Anche Davide Dutto, fotografo e realizzatore degli scatti effettuati per il libro “La caccia di Igles e dei suoi amici” di Michele Milani e Igles Corelli ( http://www.cacciaecucina.it/scheda_la-caccia-di-igles.html ), sarà presente all’evento.

Sabato 11 Novembre

A partire dalle ore 15, avrà luogo un talk show moderato dalla giornalista e critica gastronomica, Eleonora Cozzella, nel corso del quale interverranno personalità di spicco.
Sarà presente Luca Iaccarino, scrittore e giornalista gastronomico per la Repubblica, Vanity Fair.it; Allan Bay, giornalista del Corriere della Sera, critico e autore di diversi libri legati all’ambito gastronomico, un punto di riferimento per chi si occupa del settore.

Parteciperanno Simona Caselli, Assessore all’agricoltura, caccia e pesca Regione Emilia-Romagna; Roberto Barbani, Dir. Veterinario IG.Prod.Trasf.Alimenti ASL Bologna; Maria Luisa Zanni, Pianificazione Faunistica osservatorio per la gestione della fauna selvatica E.R.; Roberto Aleotti, Azienda S.Uberto; Iris Rossi, Franchi Food Academy.

E dulcis in fundo, Igles Corelli, Chef del Ristorante Atman (http://www.atmanavillarospigliosi.it/atman/).

Al termine del talk show (ore 16-18), si potranno gustare gli arrosticini e la trita di daino, cucinati per l’occasione da Franco Cimini dell’osteria del Mirasole.

Domenica 12 Novembre

Per la giornata di domenica 12, a partire dalle ore 11, il programma prevede l’intervento di Luca Bogarelli che presenterà il “Progetto Stambecco”, finanziato da SCI Italian Chapter. Il progetto intende promuovere le attività svolte dal gruppo per la salvaguardia di una specie non cacciabile su territorio italiano.

Nel pomeriggio (ore 14, 16, e 18) sono stati organizzati 3 laboratori dedicati all’abbinamento distillati-tabacco, i sigari nello specifico, grazie alla collaborazione con il Club Toscano e i distillatori friulani Nonino.

A chiudere le due giornate dedicate alla filiera selvatica una cena stellata, preparata per l’occasione da:

Maria Grazia Soncini, Ristorante “La Capanna di Eraclio”

Isa Mazzocchi, Ristorante “La Palta” http://www.lapalta.it

Pierluigi Di Diego, Ristorante “Il Don Giovanni” https://www.ildongiovanni.com

Max Poggi Ristorante “Il Trebbo” http://www.mpoggi.it/sito/pagine/home.php

Il tutto accompagnato dai vini della FIVI, Federazione Italiana Vignaioli Indipendenti.

L’appuntamento è presso il Ristorante Massimiliano Poggi, via Lame 65, Trebbo (Bo), alle ore 20:00.

Costo €  110,00

Prenotazione obbligatoria, posti limitati: food@mi-com.it

 

Un’occasione unica per scoprire i prodotti di un territorio ricco di sapori e tradizione come quello dell’Emilia-Romagna.
E una possibilità inoltre per cercare di comprendere, senza pregiudizi o preconcetti, l’attività venatoria, la caccia.

Josè Ortega y Gasset

Vale la pena citare il filosofo Josè Ortega y Gasset: “il cacciatore vero – scrive nel Discorso sulla caccia – è colui che abbatte perché è andato a caccia e non già l’uomo che va a caccia per abbattere”.
Dovremmo quindi distinguere fra il “vero cacciatore “, di cui parla Josè Ortega y Gasset, e il bracconiere o cacciatore di frodo.
Il bracconiere (o cacciatore di frodo) non interviene sulla natura per mantenere l’equilibrio fra attività umana e fauna animale, ma solo per compiacere un senso di potere, di superiorità, che sente rispetto a tutto ciò che lo circonda.
Mentre alla base dell’attività venatoria “vera” esiste un forte legame, indubbiamente atavico, che lega il cacciatore alla natura. La ama, la rispetta e  se ne prende cura, cercando di mantenerne gli equilibri stabili.

Il problema è che per molti anni, gli sfregi operati dal bracconaggio, hanno completamente annullato il reale senso della caccia e han fatto sì che, agli occhi dell’opinione pubblica, la distinzione fra le due realtà non esistesse più del tutto.

Per maggiori informazioni e per eventuali aggiornamenti sul programma, consultate la pagina facebook https://www.facebook.com/events/144102062852578/?ti=clcl

 

 

 

 

 

 

 

 

 

 

 

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