The Interprofessional Organization of Beef from Spain (Provacuno) and the Royal Academy of Gastronomy join forces in a joint project to raise awareness.
원본 콘텐츠
The Interprofessional Organization of Beef from Spain (Provacuno) and the Royal Academy of Gastronomy are joining forces in a joint gastronomic awareness project with a clear objective: to promote the knowledge and responsible consumption of beef by recovering traditionally forgotten cuts. Under the title 'Hidden flavors of beef: rediscovering forgotten cuts', the campaign proposes an audiovisual journey through six little-known beef cuts, with an informative, accessible, and culinary focus. Each audiovisual piece features two essential protagonists: on the one hand, the butcher, who, as a trusted advisor, explains the characteristics and possibilities of each cut; on the other, the cook who transforms it into an easy and tasty dish. For this, the collaboration of butcher Tinín Gómez (Carnicería Hermanos Gómez, Arévalo, Segovia) and Beatriz Garaizabal, a cook, communicator, and professor at Mom Culinary, has been secured. With this proposal, both entities advocate for the ...