{"id":9001,"date":"2014-11-05T00:10:25","date_gmt":"2014-11-04T23:10:25","guid":{"rendered":"https:\/\/www.giuseppecaprotti.it\/?p=9001"},"modified":"2014-11-08T12:50:29","modified_gmt":"2014-11-08T11:50:29","slug":"il-foie-gras-etico-esiste-aggiornato","status":"publish","type":"post","link":"https:\/\/www.giuseppecaprotti.it\/2019\/il-foie-gras-etico-esiste-aggiornato\/","title":{"rendered":"Il foie gras “etico” esiste"},"content":{"rendered":"

Prima del Capodanno 2013- 2014 \u00a0Le Monde era uscito con questa notizia:<\/p>\n

in Spagna viene prodotto del foie gras “etico”, in quanto le oche non vengono ingozzate per poi essere ammazzate…<\/p>\n

\"\"<\/a><\/p>\n

Questa, per me, non era una novit\u00e0\u00a0perch\u00e8 , con Esselunga, avevamo venduto quel foie gras a Natale del 2003.<\/p>\n\n

E quando ho sfogliato il Corriere 4 giorni dopo, ho pensato che sarebbe stato bello…<\/p>\n

\"\"<\/a><\/p>\n

che citasse la propria fonte, che non poteva essere altri che Le Monde.<\/p>\n\n

Comunque,\u00a0a prescindere dal\u00a0Corriere, la cosa importante da sapere\u00a0\u00e8 che il foie gras etico esiste da anni:<\/p>\n

Eduardo Sousa<\/h1>\n
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From Wikipedia, the free encyclopedia<\/div>\n
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Jump to: navigation<\/a>, search<\/a><\/div>\n
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Eduardo Sousa<\/strong> is an award winning Spanish<\/a> farmer<\/a> who makes goose foie gras<\/a> at his farm in Extremadura<\/a>, purportedly without gavage (force-feeding<\/a> the geese).[1]<\/a><\/sup>[2]<\/a><\/sup> Chef Dan Barber<\/a> described his experience of Sousa’s farm in a TED<\/a> presentation in 2008.[3]<\/a><\/sup> In 2011, Barber described his experience with Eduardo Sousa on the radio show This American Life<\/a><\/em>.[4]<\/a><\/sup><\/p>\n

Eduardo Sousa has been operating his family farm and adjunct restaurant, La Pateria de Sousa<\/a>, which claims to have been in continual production since 1812.<\/p>\n

La Pateria de Sousa was awarded the prestigious Coup de Coeur award at the Salon International d’Alimentation, SIAL 2006, in Paris.[5]<\/span><\/a><\/sup>[6]<\/span><\/a><\/sup><\/span><\/strong><\/p>\n

Sousa’s farm affords the geese an abundance of foods that grow on the property, from figs<\/a> to acorns<\/a>, and various naturally occurring herbs such as the seeds from the yellow bush lupine<\/a> which gives his foie gras the characteristically yellow color of foie gras that is usually produced through the force-feeding process using corn.[7]<\/a><\/sup><\/p>\n

In 2013, Sousa teamed up with the Frenchman Diego Labourdette to distribute his naturally obtained goose foie gras under the brand Sousa & Labourdette<\/em>.[8]<\/a><\/sup>[9]<\/a><\/sup><\/p>\n\n<\/div>\n<\/div>\n

N.B.: <\/span><\/strong><\/p>\n

Il SIAL\u00a0\u00e8 il SALON INTERNATIONAL\u00a0DE L’ALIMENTATION che si tiene ogni due anni a\u00a0Parigi ed \u00e8 l’evento pi\u00f9 importante a livello europeo, con la fiera ANUGA di Colonia.\u00a0<\/span><\/strong><\/p>\n

L’azienda di Eduardo Sousa vi \u00e8 stato premiata nel 2006. <\/span><\/strong><\/p>\n

E le sue oche non subiscono alimentazione forzata (gavage,<\/em> in francese).<\/span><\/strong><\/p>\n

<\/p>\n

Prima stesura: 8 gennaio 2014<\/p>\n

\u00a0\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Prima del Capodanno 2013- 2014 \u00a0Le Monde era uscito con questa notizia: in Spagna viene prodotto del foie gras “etico”,…<\/p>\n","protected":false},"author":3,"featured_media":15479,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[37],"tags":[146],"class_list":["post-9001","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interventi","tag-marketing","category-37","description-off"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.giuseppecaprotti.it\/2019\/wp-json\/wp\/v2\/posts\/9001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.giuseppecaprotti.it\/2019\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giuseppecaprotti.it\/2019\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giuseppecaprotti.it\/2019\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giuseppecaprotti.it\/2019\/wp-json\/wp\/v2\/comments?post=9001"}],"version-history":[{"count":0,"href":"https:\/\/www.giuseppecaprotti.it\/2019\/wp-json\/wp\/v2\/posts\/9001\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giuseppecaprotti.it\/2019\/wp-json\/wp\/v2\/media\/15479"}],"wp:attachment":[{"href":"https:\/\/www.giuseppecaprotti.it\/2019\/wp-json\/wp\/v2\/media?parent=9001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giuseppecaprotti.it\/2019\/wp-json\/wp\/v2\/categories?post=9001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giuseppecaprotti.it\/2019\/wp-json\/wp\/v2\/tags?post=9001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}