MEATING is an event designed to engage a broad and diverse audience, with the aim of promoting one of the most iconic products of our region: Piedmontese beef, internationally renowned for its exceptional quality.

The event offers visitors a range of cultural insights into the Piedmontese cattle supply chain, touching on current and relevant issues such as food and environmental health, human and animal well-being, and sustainable practices.

Within this context, the name MEATING was born — an English word created by blending three concepts: meat, eating, and meeting.
It reads like meeting, but it’s written MEATING.

And that’s exactly what MEATING is: an invitation to meet, exchange ideas, and share stories about local companies and outstanding regional products, highlighting everything that is beautiful, good, and ethical — yet often hidden — in what we consume every day.

MEATING aspires to be a place of dialogue and discovery, a celebration of good food, healthy habits, and conviviality.
A large-scale event where ideas and experiences related to the world of food — and in particular, Piedmontese beef — can be shared and explored. Biodiversity, sustainability, and inclusiveness are the core values on which the Foundation intends to focus.

Looking Ahead to the Future of MEATING:

"WAITING FOR MEATING” Arrives in 2025

To ensure continuity and build an even stronger foundation for the project, the Fondazione Ente Manifestazioni di Savigliano, in collaboration with the Municipality of Savigliano and the Piedmont Region, is organizing a special event in 2025: “WAITING FOR MEATING.”

The event will take place in Savigliano on Friday 10th, Saturday 11th, and Sunday 12th October 2025.

This strategic occasion is designed to keep the spotlight on the initiative, strengthen existing partnerships, and encourage active dialogue among businesses, institutions, and the public — all in preparation for the second edition of MEATING, scheduled for 2026.

1. THEMED RESTAURANT:
   Special menus designed to enhance the qualities of different cuts of meat, offering a culinary journey that blends tradition and innovation.
2. SHOW COOKING AREA:
   A stage where experts and professionals will engage with the public through live demonstrations, workshops, and educational sessions, showcasing new techniques and creative interpretations of meat.
3. CONFERENCE AREA:
   A space for in-depth discussion and exchange, where researchers, technicians, and industry professionals will come together to address the sector’s key topics.
4. EXHIBITION AREA:
   An area dedicated to excellence in the supply chain, where companies, artisans, and producers can present their products and establish new business connections.

Gold sponsor:

With the contribution of:

Energy Partner

Founding Members

Participating Members