From April 10 to 14, the second-year students of the University of Gastronomic Sciences in Pollenzo/Colorno focused their studies on animal husbandry, and went out and about to see how livestock is bred in Piedmont and Emilia-Romagna.
The group based in Piedmont had the opportunity to compare organic and artisan farming methods with more conventional ones. After introductory lessons on the history of animal husbandry, physiology and anatomy, they set out on a series of visits to an organic and a conventional animal feed company, a free-range and a conventional pig farm, a conventional poultry farm and a free-range breeder of Tonco capons. The week concluded with a tour of two fish farms and a guided tasting of trout products.
In Emilia-Romagna another group visited farms and processing facilities in Romagna, the eastern part of the region. One day was dedicated to poultry and included lessons on species, breeding methods and the supply chain, a visit to a slaughterhouse and an egg factory, and a chicken lunch. Another day covered sheep and pigs, with visits to a dairy farm and a lamb dinner. During the stage, two traditional native breeds —the Romagnola cow and the Mora Romagnola pig — were also studied.
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