Restaurateurs and butchers to collaborate more closely
Event
The "Südtiroler Gasthaus" organizes practical training workshops on the superior-quality meats from the Alto Adige region.
Bressanone – The main aim of the "Südtiroler Gasthaus" group is to offer their guests genuine regional cuisine and to safeguard the traditional hospitality for which our region is rightly famous. To this end, we focus principally on the use of local products, and this year we have launched a project which we call "Quality meat from Alto Adige". Working with Alexander Holzner, a master butcher from Lana, we have organized a number of workshops where member restaurateurs were able to learn the source and the method of preparation of the superb meats from the Alto Adige region. Master butcher Holzner first provided useful information about the various directives applicable to meat from Alto Adige, and then demonstrated to the participants how best to cut the meat in order to utilize every part. The workshops were held at the Catering School in Brunico, the Emma Hellenstainer Professional Catering and Food School in Bressanone and the Johannes Gutenberg Professional School in Bolzano. Master chef Jakob Marmsoler showed members how to prepare and cook various cuts of meat, which the participants in the workshop then sampled.
"Our guests are becoming increasingly knowledgeable about the food they eat and show ever-greater interest in the source of the products they consume. In this area, the high-quality meats from the Alto Adige region play an important role. This is why it is important to have a knowledge of the product. During the course of the workshop, the participants were provided with practical information on how to use the various cuts of meat more economically", says Florian Patauner, President of the "Südtiroler Gasthaus" group.
There has always been a close link between restaurateurs and butchers, and this project is intended to bring about an even closer collaboration between the two professional categories by providing new ideas and suggestions for the preparation and use of meat. "The task of the butcher is not only to ensure that their products are of the highest quality, but also to meet the demands of restaurateurs as regards the different cuts", underlines Alexander Holzner. By encouraging a meaningful dialogue between the two categories, it will be possible to meet the needs of the customers in terms of size, quantity and cut. Holzner provided a number of practical hints for the preparation of high-quality meat as well as interesting suggestions for its conservation. If possible, meat should be stored at stable temperatures and in a sterile environment. Air humidity, too, should be controlled, and vacuum-packed meats should be opened one day before use.
At the close of an instructive and highly interesting afternoon, the restaurateurs were all in agreement: "We have learned a great deal about quality meat from Alto Adige and experimented with new cuts. We intend to strengthen our links with local butchers".
"Our guests are becoming increasingly knowledgeable about the food they eat and show ever-greater interest in the source of the products they consume. In this area, the high-quality meats from the Alto Adige region play an important role. This is why it is important to have a knowledge of the product. During the course of the workshop, the participants were provided with practical information on how to use the various cuts of meat more economically", says Florian Patauner, President of the "Südtiroler Gasthaus" group.
There has always been a close link between restaurateurs and butchers, and this project is intended to bring about an even closer collaboration between the two professional categories by providing new ideas and suggestions for the preparation and use of meat. "The task of the butcher is not only to ensure that their products are of the highest quality, but also to meet the demands of restaurateurs as regards the different cuts", underlines Alexander Holzner. By encouraging a meaningful dialogue between the two categories, it will be possible to meet the needs of the customers in terms of size, quantity and cut. Holzner provided a number of practical hints for the preparation of high-quality meat as well as interesting suggestions for its conservation. If possible, meat should be stored at stable temperatures and in a sterile environment. Air humidity, too, should be controlled, and vacuum-packed meats should be opened one day before use.
At the close of an instructive and highly interesting afternoon, the restaurateurs were all in agreement: "We have learned a great deal about quality meat from Alto Adige and experimented with new cuts. We intend to strengthen our links with local butchers".
