{"id":3264,"date":"2021-01-20T10:41:35","date_gmt":"2021-01-20T09:41:35","guid":{"rendered":"https:\/\/www.blonde-aquitaine.com\/news\/"},"modified":"2023-05-31T12:46:01","modified_gmt":"2023-05-31T10:46:01","slug":"news","status":"publish","type":"page","link":"https:\/\/www.blonde-aquitaine.com\/en\/news\/","title":{"rendered":"News"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” background_parallax=”on” uniqid=”5f733e3de3d34″ background_image=”3535″ css=”{“mobile_portrait“: {“undefined“: “Pulisci“},“mobile_landscape“: {“undefined“: “Pulisci“},“tablet_portrait“: {“undefined“: “Pulisci“},“tablet_landscape“: {“undefined“: “Pulisci“},“desktop“: {“undefined“: “Pulisci“}}”][vc_column uniqid=”5f734e5fc9cc3″]

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Blonde d'Aquitaine<\/div>\n

News<\/h2>\n <\/div>\n [\/vc_column][\/vc_row][vc_row][vc_column]\t\t\t\t
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The voice of breeders, between animal welfare and passion<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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The \u201cBlonde d\u2019Aquitaine: European Beef Excellence\u201d Project presented at MASA<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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The Blonde d'Aquitaine is the star of Studio Aperto MAG<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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Chef Pedrazzi showcases the Blonde d'Aquitaine in a 4-part video recipes series<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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Blonde d'Aquitaine conquers the Italian market with quality and traceability<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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At Fassushi restaurant in Milan, where the Blonde d\u2019Aquitaine met the Far East<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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#BlondedAquitainePeople, the social media format that gives a voice to Blonde d\u2019Aquitaine breeders<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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Where selection meets comparison: the importance of cattle shows for the Blonde d'Aquitaine<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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Nomisma: growing recognition for Blonde d\u2019Aquitaine\u2019s quality<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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The Blonde d'Aquitaine at TUTTOFOOD 2025: a showcase of excellence for European beef<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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The Blonde d'Aquitaine is back on TV and conquers TF1 viewers!<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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The Blonde d\u2019Aquitaine in Saint-Gaudens for a training day branded European Beef Excellence<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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Blonde d'Aquitaine and \u201cBell'Italia in viaggio\u201d: a journey in Piedmont to discover cattle excellence<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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The Blonde d\u2019Aquitaine on tour: the French fairs we attended in 2024<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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Blonde d\u2019Aquitaine and Golosaria \u2013 a quality collaboration<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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On the road with Blonde d'Aquitaine \u2013 Transhumance 2024<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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Blonde d\u2019Aquitaine, for \u201cnaturally yummy\u201d recipes - part two<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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Blonde d\u2019Aquitaine at CIBUS 2024: when breeding protocol and feeding make the difference<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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Transhumance in the French Pyrenees, a centuries-long tradition<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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La Blonde d\u2019Aquitaine at Metro Academy: a workshop of excellence for a unique European meat<\/a><\/h6>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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[vc_row full_width=”stretch_row_content_no_spaces” background_parallax=”on” uniqid=”5f733e3de3d34″ background_image=”3535″ css=”{“mobile_portrait“: {“undefined“: “Pulisci“},“mobile_landscape“: {“undefined“: “Pulisci“},“tablet_portrait“: {“undefined“: “Pulisci“},“tablet_landscape“: {“undefined“: “Pulisci“},“desktop“: {“undefined“: “Pulisci“}}”][vc_column uniqid=”5f734e5fc9cc3″][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces” background_parallax=”on” uniqid=”5f7357fd070e1″ background_image=”2082″ el_class=”questionario”][vc_column][vc_row_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text uniqid=”5f773c40762c8″ css=”{}”] Grant us 5 minutes of your time and fill out this short survey. Thank you! 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