MITT Food Innovation was present at the ‘Boarding Pass’ of the Coimbra Hotel and Tourism School to present its innovative products. For the lunch menu of companies and institutions present, hotel students prepared for entry MITT Rabbit Tenderloins with chestnut puree, spaghetti, pumpkin and sweet potato chips and for main course Rabbit leg (Boneless MITT) stuffed with alheira and mushrooms accompanied with pea puree, carrot pickles, dehydrated mushrooms and rolled radishes.

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