Mootral organised a media lunch to present its latest research in Italy. Mootral invited 30 journalists to learn about livestock emissions and experience a show cooking with chef Marcella Pigni Maccia. The Chef offered the media guests delicious typical italian dishes made with Mootral beef: carpaccio, meat croquettes and a risotto made with beef broth. During the event a prominent professor, Paolo Banni, from Catholic University of the Sacred Heart, expert in animal nutrition, presented their views on Mootral, carbon emissions and the palatability of Mootral with cows. The Chef also explained that the beef meat was of a high quality, taste and texture, and the media loved their meal. More than 40 articles appeared in the Italian media about the event.