Meat Festival

MEATING: di cotte e di crude

Friday 29, Saturday 30 September and Sunday 1 October 2023

Admission free and free for all three days.

MEATING is an event that interests and attracts a heterogeneous public, as it should be for all popular street events.
The main theme is the promotion of Piedmont beef and its value. This is a product with a strong territorial identity and it is unique worldwide.

The event offers the public cultural information about the beef supply chain in Piedmont; current topics linked to food safety and environmental health, human and animal welfare.
This is the context that led to MEATING, an English term created by blending three words: "meat", "eat", "meeting", it's read MEETING but it's written "MEATING".

MEATING is exactly that, an invitation to meet, to discuss, to exchange stories about the companies and the products of excellence in Piedmont, highlighting all that is beautiful, good and fair and that as consumers we do not see and know.

MEATING wants to be a meeting and debate point, a hymn to good food, healthy habits and fine dining; a great event to share ideas and experiences with food and in particular with the Piedmontese beef. Biodiversity, sustainability, inclusiveness are the main pillars on which Fondazione Ente Manifestazioni intends to focus.

Event areas

INSTITUTIONAL AREA: a space in which the public will be able to get to know the local associations up close and will be able to taste all Piedmontese gastronomic excellences.
MEETINGS AREA and EXHIBITION AREA: meetings with experts, cooking show and cooking courses.
STREET FOOD and BEVERAGE AREA: on this journey dedicated to the wonders of cooking, participants will enjoy a vast selection of culinary products.
GRILL AREA: an area where you can watch grill experts who will delight the public with their cooking techniques. Be amazed.
COMMERCIAL DISPLAYS: a pavilion dedicated to food and non-food products. Culinary delicacies, local products, grill equipment and kitchen accessories.

BBQ RESTAURANT - Multifunctional Wing

BBQ Restaurant: the place where you can savor, taste and live a unique culinary experience dedicated to the art of the grill!

Two menus dedicated to excellent meat, Piedmontese beef.

The Smoke'N'Roll grillers, expert chefs in the barbecue sector, will be able to delight even the most demanding palates with their cooking techniques, all to be discovered with a show not to be missed.

At Meating, visitors will be able to delve into the knowledge and tasting of a one-of-a-kind food.

Book your table and... LIVE MEATING!

Reservation recommended at: info@entemanifestazioni.com - Whatsapp 3316545502

Download the menu!

Street food for the three days of MEATING

At Meating, good food is the undisputed protagonist!

The Street Food & Beverage area will leave you speechless! From Friday 29 September to Sunday 1 October you can taste, savor and enjoy gastronomic delicacies from all over Italy. However, the Queen of the event will be one in particular: Piedmontese beef, cooked and raw for all tastes!

Street Food AREA:

PLATFORM 9 ¾ - Sandwiches with Bra sausage
BLACKLAND BURGER – American BBQ and raw meat sandwich with fondue
CASCINA CAPELLO - Piedmontese fassona meat: cooked and raw, for all tastes!
FABIFOOD – Fresh pasta: ravioli, tajarin, gnocchi
GIG FOOD – Savory arancini, calzones, single-portion desserts, cassata and babà
TASTE IT - Stuffed Tuscan Schiacciata, sandwich with lampredotto, kebabs, bombette, corn on the cob and chips
LIGURIAN TASTES AND FLAVORS - Ligurian focaccia and farinata
QUALITY FOOD – Pinsa rolls leavened for 48 hours and hand-stuffed
STE E AND – Donuts, pancakes, donuts, Neapolitan puff pastries

Beverage AREA:

ALABUNA BEER – Craft beer
KAUSS AGRICULTURAL BREWERY – Craft beer and soda
LA GRANDA BIRRIFICIO – Craft beer
PINEROLESE BREWERY – Craft beer
TRUNASSE BREWERY – Craft beer
CELLAR 121 – White, red and sparkling wines
CONSORZIO ALBA EXPORT WINE & FOOD – DOC and DOCG Piedmontese wines
MOWGLI CAFE’ – Spritz, various alcoholic and non-alcoholic cocktails

Show cooking area

SATURDAY 30 SEPTEMBER

9.30 - 10.30 - Between two slices of bread

Rudy Marangon, chef at Agribiscotto di Pianezza, proposes "Tra due slices of bread" a "bridge" recipe between the two autumn events organized in Savigliano (Bread Festival and MEATING). A walnut sandwich to enhance the meat, the absolute protagonist.

11am - 12pm and 2pm - 3pm - In the kitchen with the "best butcher in Italy"

Luca Terni, winner of the title of "best butcher in Italy" on the television program "Detto Fatto", will present two of his recipes dedicated to quality meat.

3.30 pm - 4.30pm - The secrets of Madama la Piemonteisa

Michele Boretto, historic restaurateur from Savigliano, will reveal all the secrets of preparing Madama la Piemonteisa.

5pm – 6pm - Wine and meat, the combinations you don't expect

Enoblogger (Emanuele Trono) will propose a tasting of wines paired with Piedmontese beef. Reservations required while places last. Send an email to: commerciale@entemanifestazioni.com.

6.15pm - 7.15pm - Naked or Raw dressed or Transvestite?

The breeder Dario Perucca will reveal all the secrets of the knife-cutting of Piedmontese beef.

SUNDAY 1ST OCTOBER

9.30 - 10.30 - The properties of Piedmontese beef

The author and scientific communicator Susanna Bramante will give a speech on the nutritional, beneficial and organoleptic properties of Piedmontese beef.

11 -12 - Introduction to coding and sensory analysis

The Degustibus association offers an introduction to coding and sensory analysis. Learning while having fun: this is the objective of the "Sensory Code".

12.15pm – 1.15pm - Dry aging of meat

The Primeat company presents an introduction and analysis for correct dry aging of meat.

14 -15 - The environmental impact of meat and fake news

The author and scientific communicator Susanna Bramante will talk about the environmental impact of meat and the numerous fake news circulating about the sector.

3.30pm-4.30pm - Barbecue project

Chef Luca Barbiero will propose a recipe dedicated to the "Barbecue Project"; a journey through the different ways of cooking meat, from live grilling to sandwiches and street food cultures.

17 -18 - Introduction to coding and sensory analysis

The Degustibus association offers an introduction to coding and sensory analysis. Learning while having fun: this is the objective of the "Sensory Code".

Meeting Area

SATURDAY 30 SEPTEMBER

9 - 10 - La Granda: our new labeling system, approved by the Ministry (IT 215 ET) linked to the animal feeding regulations.

La Granda's policy provides that at every moment of production it is possible to "trace" the product and the transparency of the animal's origins: where and how it was raised and what it ate.

This is important to explain to the consumer the nature and origin of his food, intrinsically linked to the quality and biodiversity of the soil.

10 - 11 - Conference organized by Confagricoltura: “Piedmontese does sport”.

With the contribution of a nutritionist and a nationally renowned athlete, all the beneficial properties of Piedmontese beef in relation to physical activity and, in particular, those endurance sports disciplines that require prolonged effort will be highlighted.

11.30 - 12.30 - "The Piedmont Region for animal welfare and sustainable farming"

Speakers: Paolo Balocco, Director of Agriculture and Food of the Piedmont Region; Anna Valsania, Director of the Rural Development Planning and Coordination Sector of the Piedmont Region; Franco Dalmasso, breeder, who talks about his experience of sustainable breeding with supply chain agreements.

2.30pm -3.30pm - Piedmontese cattle breed that has always been sustainable. Speaker Guido Garnero Anaborapi Technician.

The Piedmontese breed cattle originating from Piedmont has evolved and has always been selected by our people, adapting to the needs and situations of the moment. If at one time - like an ox - it was used to work the fields, it subsequently also produced excellent milk transformed into delicious cheeses. Today the Piedmontese breed of cattle has its aptitude for producing high quality meat, at zero kilometres, using the products of local crops, primarily grass, pasture and hay.

The meeting will be an opportunity to present the reality of our breed and the I-BEEF project in particular.

4.30pm -5.30pm - “Trained butchers wanted”. The role of training in the butcher's profession by Agenform.

During this meeting we want to underline the role of training in the trade of the specialized butcher, in a period in which the profession is highly sought after and guarantees practically certain entry into the world of work with good remuneration. The Training Services Agency of the Province of Cuneo will present the course to become a specialized technician in food production (meat and cured meats) and other training courses in the sector.

SUNDAY 1ST OCTOBER

9.30-10.30 - Compral: marketing of the Piedmontese breed: diversification of the offer to increase market shares

Today, in a particularly difficult context, it appears essential to adopt strategies that can in some way contribute to supporting demand in order to tone down prices and allow farmers to receive correct remuneration for the product, which is not a simple operation given the complexity of the increasingly globalized market. conditioned and sometimes manipulated by unpredictable external factors, therefore there are no simple solutions to such complex problems, however we can imagine a series of actions to be carried out with a necessary determination in the knowledge that the results will unfold over time and gradually. In general, the added value of the supply chain in the Piedmontese market is given by the fact that cattle breeding of the Piedmontese breed is more environmentally sustainable than others, is of a more extensive type with an important grazing phase and is characterized by being family-run. Messages that will have to be increasingly conveyed to consumers through sales channels and through certifications, I am thinking of the SQNBA (National Quality System for Animal Welfare). In conclusion we can state that Compral's Fassona Piemontese beef is certified and guaranteed by the cooperative's farmers and that the commercial strategies to be followed do not move in a single direction but include multiple synergistic factors which can be represented by the aggregation of offer, quality assurance, building a correct and constant relationship with customers, investments in communication, in structures and in qualified personnel both at an operational and managerial level.

11.00-12.00 - Coalvi: the certification and valorisation of Razza Piemontese meat, also through the concepts of sustainability.

Coalvi has a forty-year history dedicated to the traceability of Piedmontese cattle meat, which began when the concept of traceability was present in the manufacturing industry but was still far from being applied in the agri-food supply chain. Only several years later was it implemented and became a legal obligation. From this point of view it can be said that the Consortium for the Protection of the Piedmontese Breed was a precursor. The institutional task of Coalvi is the valorisation of the meat obtained from Piedmontese cattle. . In the terms "enhancement" we include quite a few initiatives, the first of which, in order of time and importance, is the guarantee of origin of the product. Every consumer who goes to a Coalvi brand butcher's shop can immediately know the serial number of the cattle from which the meat they are putting in the bag comes from, with its entire history.