On 11 November 2025, Blonde d’Aquitaine beef was the star ingredient of an exclusive evening at Fassushi, a recently opened restaurant in Milan that blends expert use of meat with oriental-style recipes. Specialising in the preparation of Piemontese beef, the chefs applied their skill to work with Blonde d’Aquitaine meat in a special way, enhancing its unique characteristics. This one-of-a-kind event was part of the “European Beef Excellence” project, a three-year initiative nearing its conclusion, co-financed by the European Union and managed by Asprocarne Piemonte and France Blonde d’Aquitaine Sélection.
The evening was open to a select group of food enthusiasts chosen from the visitors of Golosaria, who had the chance to experience an engaging celebration of the versatility and superior quality of Blonde d’Aquitaine. Guests enjoyed creative dishes such as Blonde d’Aquitaine Sliced Steak with a reduced brown sauce and wasabi, a perfect balance between the richness of the meat and the bold flavour of wasabi, and Ravyoza—gyoza-style dumplings filled with braised Blonde d’Aquitaine beef, which surprised with their fusion of Italian and oriental flavours.
Beyond the indulgence, this was a unique opportunity for participants to learn more about the Blonde d’Aquitaine breed and find new culinary inspirations using this premium ingredient.
Relive the evening through the photos below!
