It has just arrived from Tuscany, he first fell in love with Capriglio and then with turkey from Parma and Piacenza. And today, after a few years of "running in", he continues to expand his kennel month after month: in the beginning he had 10 females and 2 males, today the leaders are about seventy. Marco Morganti, after graduating in Nursing Sciences, he understood that this is his life. He is enthusiastic about the progress and above all the satisfactions that this breed rescued from the risk of extinction is giving him. In collaboration with Pierluigi Pellegri (with whom he shares the activity of chef for Lilt, Italian league for the fight against cancer: they prepare menus to support oncological therapies) is seeing the fruits of commitment. The "recipe" is simple: make turkeys live and eat well. The breeding is in Capriglio, 1000 meters above sea level: the animals feed on fresh grass in the pasture, non-GMO grains and processing waste of ancient grains. No integration. That of the turkey remains, in general, not an easy breeding, for the high mortality rate. A big risk is represented by predators: foxes, weasels and stone martens that can cause slaughters among adult specimens and large birds such as crows and eagles, that prey on young turkeys. In the role of keeper breeder, Morganti feels very comfortable. Convinced of winning the challenge he has launched himself: found a young agricultural startup and make it grow year after year. The goal will be to make this breeding profitable through the optimization and planning of all breeding stages.