{"id":86261,"date":"2026-03-26T11:35:53","date_gmt":"2026-03-26T10:35:53","guid":{"rendered":"https:\/\/jagdverband.it\/?p=86261"},"modified":"2026-03-26T12:54:15","modified_gmt":"2026-03-26T11:54:15","slug":"tutto-il-buono-che-ce","status":"publish","type":"post","link":"https:\/\/jagdverband.it\/it\/tutto-il-buono-che-ce\/","title":{"rendered":"Tutto il buono che c\u2019\u00e8"},"content":{"rendered":"

[et_pb_section fb_built=”1″ specialty=”on” _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”3_4″ specialty_columns=”3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_row_inner _builder_version=”4.16″ custom_padding=”||5px||false|false” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n

Tutto il buono che c\u2019\u00e8<\/h1>\n

26 marzo 2026<\/em><\/h3>\n

[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner column_structure=”1_2,1_2″ _builder_version=”4.16″ custom_padding=”||||false|false” global_colors_info=”{}”][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”3_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”||||false|false” global_colors_info=”{}”]<\/p>\n

L\u2019Associazione Cacciatori Alto Adige inaugura il nuovo anno con una nuova serie nel Giornale del Cacciatore. Tutto ruota attorno al prodotto pi\u00f9 prezioso della caccia: la carne di selvaggina. Raccogliamo i consigli \u201csegreti\u201d e le ricette preferite degli amanti della selvaggina, cuochi cacciatori ed esperti di gastronomia.<\/p>\n

Nella prima puntata, Paul Thuile spiega quali sono gli aspetti fondamentali nella produzione delle salsicce di selvaggina.<\/p>\n

Paul Thuile insegna presso la Facolt\u00e0 di Design e Arti della Libera Universit\u00e0 di Bolzano. Vive nel suo maso dove ama cucinare, sfornare e preparare salsicce fatte in casa. Di procurare la carne di selvaggina se ne occupa sua moglie Nora. \u00c8 cacciatrice nella riserva di Appiano. Quando le sue uscite di caccia sono coronate dal successo, sulla tavola della coppia arrivano volentieri anche salsicce e terrine di selvaggina preparate dal marito.<\/p>\n

 <\/p>\n

\n

Maggiori informazioni nell’attuale numero del Giornale del Cacciatore.<\/strong><\/a><\/p>\n<\/blockquote>\n

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Foto: Franziska Unterholzner<\/em><\/h4>\n

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26.03.2026 – La selvaggina in cucina \u2013 nuova serie nel Giornale del Cacciatore<\/p>\n","protected":false},"author":1,"featured_media":86254,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[163],"tags":[],"featured_image_src":"https:\/\/jagdverband.it\/wp-content\/uploads\/2026\/03\/Darm-fuellen_Pauls-Wurstfibel_\u00aeFranziska-Unterholzner_Raetia-1024x682.jpg","blog_images":{"medium":"https:\/\/jagdverband.it\/wp-content\/uploads\/2026\/03\/Darm-fuellen_Pauls-Wurstfibel_\u00aeFranziska-Unterholzner_Raetia-300x200.jpg","large":"https:\/\/jagdverband.it\/wp-content\/uploads\/2026\/03\/Darm-fuellen_Pauls-Wurstfibel_\u00aeFranziska-Unterholzner_Raetia-1024x682.jpg"},"ams_acf":[],"yoast_head":"\nTutto il buono che c\u2019\u00e8 - S\u00fcdtiroler Jagdverband<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jagdverband.it\/it\/tutto-il-buono-che-ce\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tutto il buono che c\u2019\u00e8 - 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