(Adnkronos) - Se pollo arrosto e polpette potessero sfidarsi all’ultimo boccone sul ring delle tavole italiane, a spuntarla sarebbe il pollo arrosto. Meglio ancora se con patate abbondanti e tanto rosmarino. Lo rivela un’indagine AstraRicerche condotta in vista del Pollo Arrosto Day 2024, la maratona social organizzata da Unaitalia, l’associazione nazionale dei produttori di carni bianche. Pollo Arrosto Day è giunto alla sua ottava edizione e, come gli altri anni, celebra la carne più amata dagli italiani nel giorno della festa dei nonni.
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00:00If roast chicken and meatballs could challenge each other to the last bite on the Italian table ring, it would be the roast chicken, even better if with abundant potatoes and a lot of rosemary.
00:16An Astra Research survey carried out in view of the 2024 Roast Chicken Day reveals this, the great social marathon organized by Una Italia, the national association of white meat producers.
00:28The most interesting fact is that 94% of Italians remember that their grandmother cooked or still cooks roast chicken.
00:35This is something that is strongly copied by our compatriots, since one in three is inspired by their grandmother's recipe to make roast chicken today.
00:45This is interesting for those who even eat meatballs.
00:48Also this year, the most beloved meat among the symbols of the Italian gastronomic tradition is celebrated on October 2, the day of the Grandparents' Day.
00:57Roast chicken is perfectly linked to the memories of the family, to the tradition, to the Sundays at the grandparents' house.
01:03White meat is confirmed as the favorite of Italians.
01:07They are the only ones to have a trend that emerges in light but constant consumption.
01:11This year we are around 21 kg per capita.
01:14And white meat is also one of the favorites in the Italian shopping cart, with domestic purchases that account for around 35%.
01:23Roast chicken is also in the memories of Chef Guida, who during the demonstration prepares an aromatic and tasty recipe.
01:30Chicken is family.
01:33When you put a chicken on the table, usually you always serve it at the center of the table, cut, whole.
01:39It's nice to serve them and it's a friendly thing.
01:43I always prefer to eat it whole and then put it in the center and grab it with my hands.
01:51Because the aromas, the herbs, the salt we put on the skin, when you take it with your hands, it sticks with the fat near the fingers.
02:01And when you eat it, it's very tasty.
02:03All this is lost when you use the forks.
02:06My career as a restaurateur, as a chef, as a chef of the kitchen, was born by making chicken on the spit and roast.
02:15This is a very important, deep memory that continues to be in my family.
02:22Theme of the 8th edition of the Roast Chicken Day, booked by a grandmother.
02:26A masterclass at the Gambero Rosso Academy with the star of social media, Grandma Marghe, to learn how to cook roast chicken as a grandmother commands.
02:34Beautiful memories as a child.
02:36I sent it to my daughters, my nieces and every Sunday we almost made roast chicken.