ivrea
Weekend to the sound of cowbells, Saturday 27 and Sunday 28, with the 61st Exhibition of Red Pezzata Valle d’Aosta breed cattle, which is intertwined with the seventh Boiled Meat Festival and the Autumn Trade Fair, born in 2016 and aimed at promoting, as in the past, also the bargaining and buying and selling of garments.
return to the forum
An edition, that 2021, characterized by an important novelty: the transfer of the event from Piazza del Rondolino to the Foro Boario, in the market square, at the entrance to via Lago Sirio, practically a return to the original location, in in order to have all the necessary space, in full compliance with anti Covid regulations.
“A strongly desired appointment – affirms the councilor for agricultural policies, Giuliano Balzola – For this reason, when, not even two months ago, Ara Piemonte, the regional breeders association, urged me to propose it again after the forced break due to the pandemic, I had no hesitation in entrusting her with the contribution and patronage of the city of Ivrea, sharing her desire to ensure that the Valle d’Aosta Red Pezzata exhibition once again became that unmissable event for breeders, enthusiasts and curious people who had always been able to attract in Ivrea, at each edition, a large number of people. And I also invited the Regional Councilor for Agriculture, Marco Protopapa, Senator Virginia Tiraboschi and the Honorable Alessandro Giglio Vigna to be present at least at the awards ceremony ».
Arap, of course, recalled the only person always available to organize events in the city, even in difficult moments like the present one, namely Elvio Gambone, with long-term experience, with the association he chaired, Eporedia 2004, to which Coldiretti was added.
It is since 2013, on the other hand, that Gambone has successfully dealt with the Exhibition for which, in 2016, he obtained the recognition of a regional edition, an important recognition to the work of breeders who with determination and passion have improved the autochthonous breed of the Valdostan Red Pezzata.
“Farms that make a living from breeding”
Also because, as the organizers have repeatedly reiterated in recent years, «the thing that differentiates the Ivrea event from the others is the fact that the Valle d’Aosta Red Pezzata exhibition is headed by companies that actually make a living from livestock breeding. Businesses that make a real economy, unlike those producers who often cultivate those horticultural products around which festivals and celebrations have been built at a hobby level.
The commercial and economic value of the exhibition is therefore what makes the difference with respect to events that may appear similar, but which in reality are not at all ».
the weekend program
Therefore, tomorrow evening, Saturday 27th, in the heated Pavilion, specially set up, with the Boiled meat festival, which will offer, at the price of 15 euros, No stop self service boiled meat, in the 5 traditional cuts of meat of the Red Pezzata, vegetables side dish, wine and water (boiled also to take away, until exhaustion). The succulent gastronomic event, with the possibility of take-away, will resume the following day, Sunday 28, starting at 10 am. Info and reservations at the numbers 342/6833402 or 340/6427701 or [email protected]. The appointments on Sunday morning, however, will begin at 9, with the Autumn Trade Fair, in which there will be curiosities and stalls ready to solicit everyone’s tastes and interest, and with the first part of the morphological evaluation of the different specimens brought to display. At 10 am, starting from Corso Cavour, at the Ponte Isabella, the characteristic Parade of the Vecchi Mestieri will be held in which the Pro loco di Samone, San Bernardo, Lessolo, Cascinette and Settimo Rottaro will take part. Around 11 am, in Porta Vercelli, in a sort of impromptu Desnalpà, the garments on display will join the procession and, with them, the parade will continue to San Lorenzo, the former headquarters of the ATL today Ili di Lacchio, and back , up to the Foro Boario where, from 2 pm to 4 pm, the morphological evaluation of the cattle will resume and, at 4.30 pm, there will be the awarding of the champions and protagonists of the 2021 edition. franco farnè