{"id":1125,"date":"2022-09-17T12:41:39","date_gmt":"2022-09-17T10:41:39","guid":{"rendered":"https:\/\/www.lapresef.com\/?p=1125"},"modified":"2023-04-26T15:15:58","modified_gmt":"2023-04-26T13:15:58","slug":"la-fiorida-inaugurated-the-smartest-and-technologically-advanced-cattle-barn-in-italy","status":"publish","type":"post","link":"https:\/\/www.lapresef.com\/en\/la-fiorida-inaugurated-the-smartest-and-technologically-advanced-cattle-barn-in-italy\/","title":{"rendered":"La Fiorida: inaugurated the smartest and technologically advanced cattle barn in Italy"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1125\" class=\"elementor elementor-1125 elementor-428\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-52d88e78 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"52d88e78\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-1efa2627\" data-id=\"1efa2627\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-79c94621 elementor-widget elementor-widget-text-editor\" data-id=\"79c94621\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Animal welfare is in pole position because only if the cows are healthy will we be able to produce good quality, sustainable meat and milk.\u00a0 A good table goes hand in hand with ethical standards and the most innovative technology at <em>La Fiorida<\/em>, the gourmet <em>Agriturismo<\/em> (awarded both the Michelin &#8220;classic&#8221; star and the &#8220;green star&#8221; for sustainability) led by Chef<strong> Gianni Tarabini<\/strong>\u00a0 and owned by the <strong>Vanini<\/strong> family.<\/p><p>On the occasion of its twentieth birthday and the event &#8220;<em>Bitto and the stars&#8221;<\/em> which every year brings 17 chefs to Valtellina who interpret Valtellina products, but this year too on an evening of celebration and friendship the <em>Stalla Nuova<\/em>\u00a0de\u00a0<em>La Fiorida<\/em>\u00a0was inaugurated, renewing a commitment to guaranteeing food quality and safety starting with the raw materials.<\/p><p>The new construction &#8211; absolutely state of the art &#8211; spreads over 6500 sq. metres and is three times larger than the previous barn, but, and note well here, it still houses the same head of cattle to ensure ample living space for the animals&#8217; movement and nourishment. Today there are 220 of the Bruna breed to whom state of the art rearing techniques are dedicated: feeding is controlled and personalised by an intelligence-based motorised system that both doses and selects the forage which is brought fresh to the animals 17 times a day. A further peculiarity, and unique, is that the animals are left free to choose their time of milking, so it&#8217;s more &#8220;spontaneous,&#8221; according to the natural rhythm of the individual and moving away from the twice daily fixed milking pattern.<\/p><p>But that&#8217;s not all: the natural sand litter allows urine to drain (which is then collected by a storage system) so that the cows can stretch out freely in an environment that remains dry and clean. Solid waste is removed several times a day.<\/p><p>These considerations ensure a healthier life for the animals which will thus not require drugs, anti-inflammatories or antibiotics. It goes without saying that the final product will consequently demonstrate optimum organoleptic \u00a0characteristics.<\/p><p>As the new barn indicates, innovation is always geared towards sustainability here, even when it comes to the very &#8220;current&#8221; subject of energy: the overall structure &#8211; including the restaurant, rooms, bathrooms, company dairy and vegetable plots &#8211; taken as a whole, achieves <strong>energy self-sufficiency equal to 85%<\/strong> of global requirements thanks to the increase in photovoltaic panels and the brand new biogas plant which will exploit the collection of farm manure to create energy.<\/p><p>During the celebratory evening, Chef<strong> Tarabini <\/strong>was flanked by many chef friends and colleagues who share the very same values of sustainability and territorial safeguards that guide <em>La Fiorida:<\/em> <strong>Enrico Derflingher<\/strong>\u00a0(presidente di Euro-Toques international),\u00a0<strong>Alessandro Negrini\u00a0<\/strong>(<em>Aimo e Nadia\u00a0<\/em>\u2013 Milano),\u00a0<strong>Tommaso Arrigoni\u00a0<\/strong>(<em>Innocenti Evasioni<\/em>\u00a0Milano),\u00a0<strong>Stefano Ciabarri<\/strong>\u00a0(<em>Il Cantinone<\/em>\u00a0\u2013 Madesimo),\u00a0<strong>Roberto<\/strong>\u00a0<strong>Tonola<\/strong>\u00a0(<em>Lanterna Verde<\/em>\u00a0\u2013 Villa di Chiavenna),\u00a0<strong>Fabrizio Girasoli<\/strong>\u00a0(Ristorante\u00a0<em>Butterfly<\/em>\u00a0\u2013 Lucca),\u00a0<strong>Silvia Baracchi\u00a0<\/strong>(<em>Il Falconiere<\/em>\u00a0\u2013 Cortona),\u00a0<strong>Alessandro Gilmozzi<\/strong>\u00a0(El Molin \u2013 Cavalese),\u00a0<strong>Igor<\/strong>\u00a0<strong>Macchia<\/strong>\u00a0(Ristorante<em>\u00a0La Credenza<\/em>\u00a0\u2013 San Maurizio Canavese), Cristian Benvenuto (<em>La Filanda<\/em>\u00a0\u2013 Macherio),\u00a0<strong>Romeo Landi\u00a0<\/strong>e<strong>\u00a0Alfio Colombo<\/strong>\u00a0(<em>Il Beccacino-Pizzeria Spluga<\/em>\u00a0\u2013 Sorico),\u00a0<strong>Marco Valli<\/strong>\u00a0(<em>Ludains<\/em>\u00a0\u2013 Sankt Moritz),\u00a0<strong>Maurizio Santin\u00a0<\/strong>(<em>Unica School\u00a0<\/em>\u2013 Conselice),\u00a0<strong>Gianluca Fusto<\/strong>\u00a0(<em>Fusto<\/em>\u00a0\u2013 Milano),\u00a0<strong>Claudio Gatti\u00a0<\/strong>(<em>Pasticceria di Tabiano<\/em>\u00a0\u2013 Salsomaggiore\u00a0Terme),\u00a0<strong>Andrea Galli\u00a0<\/strong>(<em>Dolcepassione<\/em>\u00a0\u2013 Livigno).<\/p><p><em>&#8220;For my family La Fiorida is the synthesis of a lifetime&#8217;s work and also represents pride in having created something important in an area that we love so much,&#8221; explains the owner <\/em><strong>Plinio Vanini, <\/strong><em>&#8220;when i was six years old I sold toys in order to buy a goat. From our elders I learned the scent of the seasons: in winter I was a butcher and in summer I lived in the mountain pastures. For years then, I devoted myself to cars but in the end I heard again the call of the outdoors. I bought another cow and here we stand today. For this barn we went to Israel and to America and then we developed what we had learned with a little Italian entrepreneurship. We are a company that doesn&#8217;t say much but we try to do a lot. We are deeply proud of this, our territory&#8221;.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Animal welfare is in pole position because only if the cows are healthy will we be able to produce good quality, sustainable meat and milk.&nbsp; A good table goes hand in hand with ethical standards and the most innovative technology at La Fiorida, the gourmet Agriturismo (awarded both the Michelin &#8220;classic&#8221; star and the &#8220;green [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1058,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-1125","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO 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