“Best lamb preparation”, “Best chicken preparation” and “Best boning technique”: Italy conquered three gold medals at the World Butcher Championships which took place in Sacramento, the capital of California, conquering the second podium in the competition which saw 13 nations from all over the world participate. Only Germany did better. Our country also won a bronze medal with Claudio Fidone, for the Young Butcher category.
Behind Italy (the team was made up of Gianni Giardina, Andrea Laganga, Francesco Camassa, Roberto Passaretta, Mara La Bella, Roberto Cecconi) came nations with a very strong carnivorous tradition such as Ireland, Great Britain and France.
The important result obtained in this competition confirms how Italy is a place where excellent butchers are born, competent and capable craftsmen, able to excel in front of international audiences and juries - explains Orlando di Mario, butcher of Sermoneta and president of the Nazionale Italiana Macellai – I am sure that this result will contribute to the growth of the whole category at a national level.
I remember how a trained butcher is an important figure for the entire gastronomic chain. If a butcher works well, the results can be seen across the board: from the family kitchen to that of the starred restaurant. Having a competent butcher also allows for an ethical and responsible consumption of meat”, concludes di Mario.
The butcher is the new protagonist of the gastronomic chain from the family to the starred cuisine
“The role of the butcher is reborn worldwide, and Italy is no less: today the Italian butchers – declares Francesco Camassa, Apulian butcher and captain of the national team – work alongside the chefs in drawing up the menus, have wines, have experiences that vary on all fronts of gastronomy: from oil to balsamic vinegar passing through the world of cheese and bread-making. A modern butcher is a tout court gastronome, if it weren't for this, during this very tough competition with other nations we would not have obtained all these medals".
