Pierluigi Fais, with two members of his brigade, gave a practical demonstration of how to fully use sheep's meat (All photos from Brambilla/Serrani)
To whom does the future belong? To them, to young people. And despite how they are often deemed to be scarcely inclined to work and sacrifice, they continue to grow well. Very well in some cases, as with the young people who participated in Identità Milano 2022 in the section “The Future is Theirs”.
«Sheep farming is one of the pillars of Sardinian economy, where shepherding is the most popular activity». From the stage of Il futuro è loro, the future is theirs, Pierluigi Fais, butcher, chef and patron at restaurant Josto in Cagliari launched an invitation not to undervalue the culinary value of some types of meat.
«Sheep's meat has always been unpopular because, from a sales perspective, there is no such thing as an organised supply chain, and there's never been a farmers' movement with shared goals». And he continues: «Sheep's meat has a delicate and elegant flavour, of pastures, not gamey as many claim. And the ageing gives excellent results. Consumption was immediate once, the butchering wasn't clean and often these animals had already died, and were not butchered following the rules. Tradition often stopped us from growing».
Fais with Eugenio Signoroni, who hosted the lesson
Translated into English by Slawka G. Scarso
Born in 1974 near Naples, now living further south, he’s a sommelier and coffee taster convinced that those born in Vico Equense like him have a gourmet imprinting by birth. He lives, writes and organises events in Palermo, but eats and drinks everywhere
Christian Mandura on the stage with Carlo Passera, who presented his lesson
(All photos are from Brambilla/Serrani)
Fabrizio Nonis, Riccardo Forapani, Carlo Mangini and Paolo Gennari on the stage of Sala Blu 2 for the first lesson of Identità di Formaggio in partnership with Parmigiano Reggiano
Carlo Cracco on the stage with Paolo Marchi
(All photos from Brambilla/Serrani)