A balanced diet: Institutions, experts and professionals come together in the city of Cosenza to emphasize the importance of meat.

25/10/2023
A balanced diet: Institutions, experts and professionals come together in the city of Cosenza to emphasize the importance of meat. A balanced diet: Institutions, experts and professionals come together in the city of Cosenza to emphasize the importance of meat.

Cosenza’s, I.I.S Mancini-Tommasi, an exceptional hospitality institute, welcomed specialists, teachers and students to discuss the importance of the nutritional value of meat in a healthy and balanced diet.

Cosenza’s, I.I.S Mancini-Tommasi, an exceptional hospitality institute, welcomed specialists, teachers and students to discuss the importance of the nutritional value of meat in a healthy and balanced diet.

 

An initiative of the ‘Sapori Mediterranei’ organisation: subsection of the MODA-MOVIE project, which for years has been committed to valorising southern Italy and particularly dedicated in promoting traditions and flavours of the area’s eno-gastronomy. The round table was arranged, bringing together expert speakers of the Calabrian territory.

 

The commentators, deriving from various professional sectors, discussed varying opinions that were acknowledged during the meeting: speakers at the event were Prof. Francesco Foti, professor at the University Mediterranean University of Reggio Calabria, Giuseppe Barbaro, vice-president of the Distretto del Cibo dello Stretto e della Piana di Gioia Tauro, Carmelo Fabbricatore, president of FIC Calabria.

 

During the training event, Stagionello®, pioneering and growing project of inventor Alessandro Cuomo, took part by representing Calabrian scientific and technological innovation, demonstrating the unique Cuomo Method® (European patent for meat maturation No. EP2769276B1).

 

The expert in Food Science and Technology, Dr. Francesco Cirillo Gallucci, explained to the audience, the important and growing combination of tradition and innovation culminating in a patented pH-managed food processing method that masterfully valorises, a currently well-known raw material such as meat, through a professional maturation process guaranteeing a higher nutritional value to consumers while fully adhering to food safety regulations.

 

In unanimous agreement on the importance of ethical, responsible and more than ever sustainable food consumption, in the continuous process of research and development focused on appreciating local peculiarities and its dedicated collaborators, in the interest of a healthy and wholesome gastronomic culture.

 

A final conclusive statement given by the Regional Agriculture Councillor, Dr. Gianluca Gallo, who expressed his pride for the entire regional sector, the record-breaking numbers achieved by Calabrian meat exports, linked to the growing appreciation of the typical indigenous Podolica breed and finally boasting the International Patent, Made in Calabria, with further congratulations.

 

Another interesting event comes to a close emphasising the important responsibility of each member of the local community’s role in the daily improvement of a balanced diet.