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The retrieved pig - HORECA magazine November 2009
Also chosen as main ingredient by Ristorante DIVIN PORCELLO, Inoxpiù costumer.
Its meat, nowadays much lower in cholesterol and grease, has been revaluated by nutritionists. And also haute cuisine reintroduced it in many menus, thanks to the re-discovery of rare and prescious races.
Never been as popular, the Italian pig. The most prized chefs enlighten just by hearing its name. “It represents Italy” says enthusiastically Bruno Barbieri. “It’s nice and fun to cook” adds Renato Rizzardi. “Always savoury, and nowadays very healthy” confirms Gianfranco Tonossi, chef of a restaurant that serves mainly (80% ) pork meat, the DIVIN PORCELLO (“the divine pig” ndr) of Masera (VB).
Breeders retrieve local ilk ….
