In head the Norman Castle of Santa Severina in Crotone

Crotone, one of the most important sites of Ancient Greece named for the typical cultivation of wheat which is the product bread Cutro, Product De.Co.

I've known these lands under a sky "murfuruso" that in Calabrian dialect means covered; it was only for a short, because the sun has shone splendid in the sky for most of the time I spent there. This dialect term has been used by the writer and consultant art critic, Anna Russano Cotrone, a passionate woman who, in the time spent together, I narrated the history and traditions of this country, because to speak of the territories that you visit, you must live them with his people.

Author of the book "High Crotenese Calabria - Monuments, objects of art, history, people "published by Gangemi publisher, mi ha fatto l’onore di accompagnarmi e farmi da specialissima guida durante un pomeriggio nei giorni di visita in Calabria.

With Anna Russo Cutrone, autrice of "High Crotenese Calabria

1'Day

The first leg of my tour in land Crotonese was the visit to the Norman Castle of Santa Severina in the valley of Neto. A medieval village, thanks to its high altitude allows you to enjoy great views. A military structure from the Byzantine origins surrounded by crenellated walls, oggi sede di un museo contenente reperti archeologici.

Santa Severina – Crotone

Norman Castle of Santa Severina – external

My visit continued to Castle Caccuri, while a vast feudal territory. We reached there after driving features narrow streets of the old villages. Once arrived at the destination I got to the last step to fully enjoy the view from the tower.

Castle Caccuri – Crotone

A lunar landscape made that the polished stone over the centuries by wind, that has turned its walls, creating caves wind.

Cave of Sileni – Serra Grande

It was lunch time. Navigator pointing to the Cave of Sileni, in the Serra Grande. The Sileni were ancient deities goderecce who enjoyed chasing nymphs in caves. A place of peace and silence, a place to meditate and relax. In one of these we had lunch with typical local; a singular cave in the details, as for the spaces created in the walls to keep cool wine bottles.

Cave of Sileni, in the Serra Grande

Inside the Cave of the Sileni – Serra Grande

Coming down from the Serra Grande in a tavern Cuccari I met a friendly group of players broom. I remember when my grandfather Giuseppe passed so the afternoons. I still jealously his Neapolitan playing cards which at the time had given me.

Moments of life in Santa Severina

2'Day

The first stage of the second day of my tour in the hinterland of Crotone was in Park and Archaeological Museum of Capo Colonna. Here stood the ancient temple of Hera Persephone, one of the greatest of. What you see below is the last of 48 columns which originally composed it. I walked a long time in this natural reserve, enjoying the beautiful sea views.

Reserve Park and Archaeological Museum of Capo Colonna

Archaeological Museum of Capo Colonna – remains

Archaeological Museum of Capo Colonna

Afterwards we got in the direction of Le Castella, the famous seaside resort which was filmed in 1965 the film "The armata Brancaleone“. The real beauty of the place, however,, is its origin Aragonese Castle recently renovated. E 'connected to the mainland by a narrow strip of land, ed attualmente è sede di eventi e rappresentazioni teatrali.

Le Castella, known seaside resort

Le Castella – Rock

In these few days I began to know Calabria, land of great history, land to be discovered and re-evaluate. A special thanks to my dear Martin, my guide Gal Kroton, and Piero Romano of Fattoria San Sebastian.

The Spingitora is an ancient tradition in use in Apulia. In practice, during the meal, without having to ask, is brought to the table a plate of mixed seasonal vegetables. Not that fresh vegetables seasoned, as the word, 'Push' to eat again.

The story seems to trace this custom to the Spanish, that, in turn, have inherited from Arab countries. A part of the origins, very loving vegetables, I find that this tradition should be spread and shared.

The important thing, in the choice of raw materials, is the seasonality and provenance. E 'therefore advisable to be careful in purchasing, to safeguard our health and to help the Italian agriculture.

But why it is recommended to eat more vegetables?

Let's do a quick review.

• They are an excellent source of vitamins, minerals and antioxidants.

• In the warm months, with the loss of fluids, help us to idratarci.

• They are a good source of carotenoids: plant pigments with antioxidant properties. The latter, by neutralizing free radicals produced in excess by the, avoid that these molecules damage the membranes of healthy cells and their DNA.

• Numerous studies have confirmed that a diet rich in vegetables is a sign of good health. In populations that are abundant consumption, the incidence of cancer is much lower.

• Better raw or cooked? It 'a matter of taste. Anyway, eating them raw you avoid wasting vitamins.

I conclude with one last piece of advice. Raw vegetables willingly go hand in hand with the Pinzimonio: a mixture obtained by mixing good extra virgin olive oil, sale, pepe, good vinegar or possibly lemon.

A fresh and light dish perfect in every season, I recommend to my friends restaurateurs to bring more to the table!

Source: 'Foods that are good, foods that are bad '- Tom Sanders professor of nutrition and dietetics at King's College, University of London

When we talk about natural therapies tend always the ear. A topic that immediately attracts my attention because of my lack of enthusiasm for pharmaceuticals. Li uso only if strictly necessary.

Well, a few days ago while chatting with friends with the same interest, jumped out 'an eggshell and a lemon' united strengthen bones. About, Also remember that the cheese is not the best choice in the case of bone diseases. Read WHO.

But back to the topic key. Wait, I had a flash! I see myself as I watch my grandmother give baby chickens eggshells chopped together to feed. Amazed ask: “Grandmother, but you do?!"Now, at a distance of years, l'ho capito finally.

The eggshell is composed of more than 90% calcium carbonate, a concentrate, useful in the case of osteopathy. Yeah I hear you say: “And with this? What we do, we eat the egg shell in the case of calcium deficiency?"I would say no, or better, there is a trick, let's say that you could drink it! 😉

In practice this is an old 'grandmother remedy’ useful in case of osteoporosis, for those who want to take calcium and less medicines by strengthening the bones.

I'll explain how to prepare.

• Take an egg is not stamped, therefore possibly not the supermarket.

• Cook until it becomes very hard, and peel it.

• Put the nuts in a glass, and cover it with the fresh lemon juice.

• Allow to stand for a whole day. Thanks to the citric acid in the lemon will result in a concentrated liquid calcium therapeutic, that you may drink.
  

• A cure to be performed three times a week, for a minimum and a maximum of three months.

Source: Natural Medicine for Raymond Dextreit.

For some years the destiny often leads me to Taranto, a city that knew how many, especially for the known events linked to pollution. Why interested in and write about a land that some have called not my? The answer is simple: because they are Italian, and as such I believe. I am fortunate to live in one of the countries among the most beautiful in the world. A nation with a rich cultural heritage, food and wine, and an area that boasts the highest biodiversity among the countries of the old continent.

A coastline of over 7.000 km. A forest area of ​​more than 10 million hectares with 12 million trees, one third of the land area. Thanks to the variety of habitats and dell'aree weather we have over 55.600 animal species. We are a nation with 17 million hectares devoted to agriculture, an industry that generates quality products at the Made in Italy guarantee. (Source State Forestry – data 2014). Investing on fishing, agriculture and tourism, is the only possible way.

These are the thoughts that I did with Joseph Montanaro during our meeting. It, after listening to me, by careful person what is, I replied: “You know Cynthia, desperation of the men of the south does do wonders“.

Maybe we need miracles, o forse, above all, we need people who believe in the territory and where you can go back to believing. L’Italia, Whether we like it or not, is made by the Italian, Players are we, The match is open. The important thing is that the institutions put us in a position to compete, and go back to being successful.

Joseph Montanaro, Peppino, è nato a Massafra l’11 novembre del 1940. An employee and a contractor marked by creativity. A man caring environment that has decided to invest with his company Kika Turismo e Cultura S.p.A.. (Kau, The first word spoken by his son Philip) agriculture and tourism. A concrete commitment visible in the recovery of architectural complexes rural location, such as the Grande Colonial Accept, The Cottage Mallet Canon,  Masseria L'Amastuola, Cottage and the Holy Cross.

With one hundred and sixty acres of land Amastuola transformed in Crispiano, in the Regional Park 'Land of the Ravines’ in the province of Taranto, agricultural land is no longer productive in a vineyard-garden. Waves of parallel rows of vines interspersed with islands in twenty-four thousand five hundred olive trees from well.

A project signed by the artist and landscape architect Fernando Caruncho, research in an area of ​​archaeological and historical interest under the supervision of the Superintendence for Archaeological Heritage of Puglia, supported by the Centre for Archaeology of the VU University of Amsterdam. This research led to the publication of the book by Gert Jan Paul Crielaard 'Greeks and natives in the Amastuola'. The Region of Puglia, in 2010, awarded the realization of this project calling “Good Practice for the Protection and Development of the agricultural landscape, also for tourism”.

You may wonder how I came to him. The answer is simple, who accompanied me knows me and the kind of people I love to meet, and with which confront. Peppino Montanaro, with his experience and his experience, confirms my belief for the success of projects.

The family first. The wife Rosaria and her children Ilaria, Donato and Filippo, with their spouses Joseph, Anna Raffaella and were and are the real push that allowed him to go ahead. It’ that arises from them the strength to overcome the hard times. The family, for those lucky enough to have, by way of their work and offering allowing you to build a 'nest’ in the darkest hours.

Creativeness, inventive and tenacia. Before meeting, I listened to his son Joseph along while I was talking to a man from the South who, starting their own business in 1984 Kikau with aluminum frames, at a distance of eleven years has transformed the company into a joint stock company with investments in targeted sectors in the territory. Some projects have been carried out, as for the Cantina Amastuola, and some are in progress after the acquisition of Masserias in the recovery phase. Program in tourist accommodation, promotion of the territory, editorial production, developing activities for the sale of handicrafts and agri-food.

Businesses are made by people. Essential element for the growth of a company is the quality of the relationship with its employees. Peppino was also discussed in this. Much more than employees, people to work together making the team for the achievement of good results. Alone is not going anywhere, together we build.

Innovation and respect for the environment. Adottare pratiche sostenibili a tutela di sé stessi e del territorio è prioritario. The technology and research are crucial to the quality, provided that they meet the natural characteristics of the products. This is the policy of Amastuola. One example is the use of the Scholander pressure chamber that, for the benefit of the grape, intervenes with irrigation only when needed and at the same time prevents waste. Following this line of thought always, is used a recycled glass bottle light, and a screw cap made of aluminum, RICICLA materials of 100%, with a special membrane within which ensures the proper micro-oxygenation of wine established by the Department of Food Science of Udine.

The sense of belonging. Believing in the territory and recognize part of it is essential to pass it on to those who visit. If I sincerely believe in something I can pass on my passion to share the enthusiasm. That day I heard.

At the end of our chat, before saying goodbye, I made a request to Peppino: I asked him to display the flag of Italian farm in plain sight. This to me, I believe in people working together for a real change, would be an important sign of belonging. Abroad, it is a custom, in Italy it is only during sports events. I know that many do not feel represented because they see in it the state institutional. Matter of point of view. To me, the flag represents the land and the people working Italian. I do not know if I will satisfy Peppino, for some promised me that we will think seriously.

I wrote about my meeting, as I usually do, as I have lived knowing the territory and the people. Peppino I felt particularly close to the sharing of thoughts and lifestyle. Today I feel closer to him and his family. A few days, after a long illness, his wife Rosaria let. She is part of his plans, and this will continue to live in those lands.

www.amastuola.it –  www.turismoecultura.it

Video by Sabrina Merolla, producer and host of GOOD WIND

In my past days in Carovigno I met a family owned a small restaurant on the sea. Even if someone finds it hard to believe, I can not say a word unless I'm in a good place, while unlike, if I am comfortable, is a river in flood. Well, The first time I went to this family restaurant I met Nini, his wife Franca, ed Elena, their daughter.

TARDI Era, there were few people in the local. I ate sitting at a table, and Ninì to another, a short distance. I have seen silent and with sad eyes. Maybe that's why I asked him what he had in the pot. With the puzzled look told me that unfortunately could not enjoy what he wanted because of a disease. I do not know why, perhaps to send a bit 'of my enthusiasm for that moment passed them, but I moved and I sat down to eat next to him for a chat. He told me of his meeting with Domenico Modugno…

Nini has left us Wednesday 23 Last July after a long illness. I promised to write to him and Franca of our meeting. In verità lo avevo già fatto, before you even get the news. This is my way to remember.

“I nu faci Piattu of honeycombs?” It 's so that you ask Specchiolla, fraction of Carovigno in the province of Brindisi, one of the typical dishes of Puglia. How I found out? Andando Jude, a small restaurant on the sea that drew my attention to the flowers and plants placed in beautiful frame around the local. Those who love nature in itself is already a special person, per me, I love the green, the best presentation.

In fact the exact name of this refreshment is TAV. (shooting), restaurant as well as being the headquarters of clay pigeon shooting Specchiolla. There are entry a day after, riding a bike on the boardwalk, appetite was felt. Inside a simple typical trattorias family, and on the back, all'esterno, a porch from which I admired the beautiful view of the sea.

In addition to familiarize yourself with the environment I like to do it with people, that's how I met Nini and his wife Franca, the owners of the restaurant. You're the queen of the kitchen, e lui, with her daughter, room attendant. The first time I went they told me of his past in Milan, when he worked at the Piccolo Teatro. He took care of the transport of the sets and everything else needed for the preparation of comedies.

One day, having to deliver the costumes to the dressing room before a performance of Domenico Modugno, decided to inserirgli shirt in a ticket with a simple wish of good luck. Domenico, nativo di Polignano a Mare, I went to look for before going on stage to thank, pleased to have on staff a co-worker of his land.

It 'so who knew him, but not only, the comedy was so successful as to induce Domenico Modugno to make a habit of greeting to Nini before the beginning of each show. Beautiful atmosphere of a past time that I listened to on a hot summer afternoon, facing the beautiful sea of ​​Carovigno and a plate of mashed fava beans.

• Soak in the water a handful of beans per person for an entire night.

• Then drain and transfer them in a pot of water covering them. In addition to combine the salt and a potato head, cut into cubes.

• Once you come to a boil, cook over low heat for an hour removing the foam that gradually form.

• Stir occasionally moving the pot vigorously, without the aid of spoons.

• Once absorbed the water passing the mixture into the strainer in combining contemporary of extra virgin olive oil.

The mashed beans thus obtained can be accompanied by chicory country, from hot chili peppers, or from the white. It is also good warmed up the next day with the fried onions.

A legume among the oldest that can be used fresh or dried. It 'a good source of phosphorus, iron, zinc, magnesium and vitamin E.

Restaurant by Nini T.A.V. – Avenue of Tamarisk, Specchiolla - Carovigno (BR)

I love to listen to nature, maybe that's why my spirit is felt most southern south, where intensely perceive his calls. I was nineteen when I realized, I met Puglia, love at first sight.

A region with a coastline of 800 km, the longest and most varied of Italy. Long beaches alternating with rocky cliffs, calette, pine and juniper forests. There are two National Parks: one of the Gargano and the Alta Murgia. Tre Aree Marine Protette: Torre Guaceto, Tremiti Islands and Porto Cesareo. Sixteen State Nature Reserves and eighteen regional protected areas. A biodiversity to preserve and protect.

Torre Santa Sabina

It’ in this land that I spent my last vacation, between Bari and Brindisi, Taranto.

Mine is a busy life, passed between nature and knowledge discovery. The truth is that when we love what we do, no different than the time spent between work and holiday, perched something non esclude other.

Torre Santa Sabina

In those days I saw old friends, and I have met new. Many emotions, as the day on which, in the sea of ​​Taranto, during a sudden storm boat ride made me realize how much can be loud and boisterous sea.

In those moments I saw the fear, but also the courage of a woman, Aurora, who introduced me to his side as well as the sensitive and delicate, decided and determined that a woman who knows how to react to problems.

Mare in burrasca – Pier St Eligius (Marina Taranto)

After the storm I have not had to miss the Friselle seawater prepared as once did the fishermen Salento.

Friselle seawater

Along with Catherine, I met a woman who casually strolling along the beach at Torre Santa Sabina, I visited places that have long wanted to see. After talking for a long time, encouraging me to get off the rocks for a swim, a single recommendation: “Cynthia, this place alive with the spirit of the South.“

Our tour started in Polignano a Mare, a picturesque village perched on a rocky outcrop overlooking the sea. Many remember him for being the birthplace of Domenico Modugno, I remember especially the poetry of its landscape.

Polignano a Mare

A glimpse of Polignano a Mare

The cliff of Polignano a Mare

While traveling I like to share thoughts and photos on the net. It’ so that people who follow me in my itinerary, as well as send the warmth and nostalgia of the countries that have been forced to leave, advise me and direct me. A more intense way to live the journey.

Thanks to the information Emanuela comment in a photo, Polignano I tasted for the first time the granita with whipped cream and coffee 'Supermago Frost', an ice cream shop in the historic founded by Joseph Campanella 1935.

Iced coffee with cream and Supermago Frost

The next stop was in San Michele Salentino, in the province of Brindisi. A country where young people want to vent their poetry with real 'attacks poetic’ written on the walls.

Attack poetic in San Michele Salentino

Attack poetic in San Michele Salentino

Attack poetic in San Michele Salentino

After the poem the story. A Brindisi, as in all the towns in Apulia, there is much. Here I visited the Duomo and Columns, alte ben 19,20 meters, symbol of the city and the end of the Appian Way.

The Cathedral of Brindisi and the Pillars symbol of the city

This is the Land of the Ravines. The friend Rosana Tinella introduced me to one of Mottola. A ravine consists of a series of caves carved into the rock, which houses three stone churches full of graffiti High Middle Ages.

Gravina di Mottola

Between visits, and the other I have not had to miss a dish of orecchiette and dragged married in tomato sauce with fresh ricotta cheese, accompanied by the traditional slices of watermelon. Catherine told me that this mix of different size dough is prepared together on purpose for a better outcome of the dish.

Strascinati married and orecchiette with tomato sauce and fresh watermelon

We could not miss an evening dedicated to Pizzica. A very old traditional dance of Salento which refers to the movement that gave relief to women plucked from the tarantula, Salento term to indicate the tarantula.

The Pinch

There are shows that nature has to offer and that you can not lose…

L'alba Torren Santa Sabina

The sunset in Specchiolla

The clouds tinged with pink in Torre Guaceto

The moon glints of silver in Carovigno

If I close my eyes, the mind and thoughts go out to the land. I miss its trulli and its white houses, its sea, rocks and wild shores. I miss the olive trees, the red earth, the chirping of crickets and cicadas. I miss the scent of fig trees burned by the sun, flowers with bright colors, the stone walls and the sound of the wind ...

Trullo in San Michele Salentino

Specchiolla, Carovigno

Olive grove in Carovigno

Flowers of Brindisi

Flower caper

Coral at the Pier St Eligius in Taranto. Effects of changing temperatures that make you think…

Flowers of Brindisi

Flowers of Brindisi

The plant of butterflies

Dry stone walls

I would like black skin saying Do you remember a song ...? The singer Nino Ferrer nel 1967. An ode to the blues music that, despite the passing years, many still remember.

Well, just now hearing it on the radio I thought that I too would like black skin, or better, a shiny golden skin due to sun. Almost a mirage for a woman like me who skinned, if too exposed, threatens to turn into a red shrimp! 😉

In realtà, to live better in the sun and to have a golden complexion, just follow the right diet and wise advice.

First, there are basic rules to follow. Seem obvious, but they are not at all given the high number of cases of highlights, for direct and prolonged exposure, and heatstroke, due to humidity levels that exceed the summer 60-70%.

That said, I'd do a quick review. Attention to…

• Do not expose yourself to the sun in the middle.

• Protect your eyes with sunglasses and head with hats.

• Dress with bright fabrics of natural fibers (linen and cotton), avoiding synthetic fibers that do not allow the proper perspiration.

• Dress warmly when going from an air conditioned place to a warm.

• Keep the windows open in the morning and close them, obscuring environments, during the hottest hours.

• Strive to drink at least two liters of fresh water, but not cold, in order to avoid unpleasant congestion. Beware of sweet drinks; besides being caloric are little refreshing.

• Moderate alcohol, because they increase sweating and feeling of warmth.

• Moderate consumption of cooked, fried and fatty, preferring rice and pasta with light sauces.

• Abundant with fruits and vegetables. Being water-rich foods, are ideal for hydrating our body. Also, as we all know, have a refill of vitamins and minerals that during the summer we lose through sweating.

• I forgot ... a bowl of ice cream is good and fresh alternative to one of the main meals of the day.

But then… for my tan?

The key word here is Beta-Carotene, an orange pigment capable of stimulating the production of melanin naturally present in the skin. There are many foods that contain, particularly those whose color varies from orange to red: carrots, apricots, tomatoes, peaches, pepperoni, cherries, But not only melons ..., on the skin, In addition to using high-protection creams, I smear of’Oil walnut husk that, thanks to the substances of which it is composed, reacting with the keratin naturally present in the epidermis, helps my tan.

About, guess what I eat today? 😉

The Gravina di Laterza, a canyon of extraordinary beauty who recently, during the visit of’Farm Bell friend Paolo Barberio, I had the pleasure of visiting. A deep incision in the province of erosive Taranto which is spread over a length of 12 km, with a depth of approximately 200 meters, and an average width of 400.

A place that left me breathless, and I have experienced sitting on the ground listening to the wind with an eye to its immense limestone walls. Surrounded by lush Mediterranean vegetation, I lived those moments in deep meditation. Maybe it's because I'm a few years on an accelerated journey with myself. I think it's looking for that silence to rest in peace, and that is only found living in contact with nature.

Carry the words of Thich Nhat Hanh, Monaco and poetic buddhista vietnamita.

“I like to walk alone to the country lanes, between rice plants and wild herbs, placing one foot after the other with care, aware of walking on this wonderful land. In those moments, that there is something magical and mysterious. Usually we think that it is a miracle to walk on water or in the air. I believe instead that the real miracle is to walk on earth. "

The Gravina di Laterza

A special protection area referred to as Site of Community Importance “Area of ​​the Ravines“. The only place in Europe where nests Vulture, the smallest vulture whose name derives from its propensity to feed on the remains of cattle. A raptor present from March to September wingspan of about 170 cm.

During the seasons, there are many plant and animal species that inhabit this wilderness. A succession of colors and scents that, is not the avete occasione, I recommend you visit the following different paths accessible to more.

E 'in this area that comes the extra virgin olive Paul. A production from organic farming in the heart of the land of ravines that continues for generations.

A juniper tree five hundred years – Farm Bell

Laterza is not only known for the Ravines and olive trees. Its bread, produced by bakers laertini, is renowned for the quality of which is guaranteed and protected by the Consortium of the same name.

Following an ancient ritual, is baked in ovens heated with wood aroma that gives it unique characteristics.

A recipe handed down from generation to generation that allowed the town of Laterza to join the association City of Bread.

Bread Laterza

www.oasilipugravinadilaterza.it

In this photo Stephen Forzoni [ROCK]*, Found George and Enrico Fiorentini photographed during a fun faux pas that I have been guilty.

Thursday 26 June I attended a wine tasting evening dedicated to 'Oltrepò Pavese Cruasé and to Vernaccia di San Gimignano. Wine tasting, of food and cooks in the scene. Protagonisti dello show cooking: Enrico Fiorentini, Executive Chef of Restaurant Canneto The Sheraton Milan Malpensa, and Giorgio Found, Executive Chef at the Hotel Villa Curina Resort in Castelnuovo Berardenga Siena.

Without the obligatory presentations, be’, I was there, as always pleasantly greeted at the Sheraton Milan Malpensa. I will stop here for a moment to a premise, I have often said that a voice, but I've never written.

I remember the first time I was in this hotel. My first impression from the outside, having regard to its position opposite the airport, was of an environment suitable for a stop on the way, where people, hastily, ed hard scenes. Well, is not so.

The atmosphere that you live, and I've always lived whenever I stop them both, is courtesy, Manners, but most of tranquility. L'elegant atmosphere, accessible and open spaces, does not feel anything for the hectic pace that you would expect from a hotel in this location. Requirements are, per me, among the most important. Mean good reception and a safe 'word of mouth', the most loved by Italians.

Do not forget that companies are made by people, and how people always make the difference in any reality. Having a healthy relationship with their staff and proper, has a positive effect on job satisfaction and consequently the final user. Un vero investment on the quality of, that has a significant effect on the results.

You will excuse my long introduction, but in addition to telling of events, I love to make sense of what I write. Tornando alla serata coordinata da Carlo Vischi del ciclo “The wine is a journey… the glass is half its”, alla quale ho partecipato accettando con piacere l’invito dell’amica Micaela Scapin, friends, what to say ... I've tasted wines I tasted foods and interpreted by expert hands that now I present to you.

• Enrico Fiorentini

From 2010 Executive Chef of Restaurant Canneto The Sheraton Milan Malpensa. Its, a multicultural education thanks to the experience gained in Italy and abroad in various countries.

With Henry there have long been acknowledged. Always brave Come, nice and a bit 'crazy. There is also one ... I am wary of those who will not let go once in a while. If you want to know the man besides the professional, I recommend the reading of one of our 'chat' some time ago came from a photograph of his plate. I quote a passage.

“Enrico Fiorentini, lo chef, but especially the man”

“Cynthia, I can start by telling you that I liked being in the kitchen because my, for work, They were often absent. Saturday was market day, you shopped, and then, back home, you cleaned vegetables. I liked the manual and the product processing in food, was fascinating, and it still is. I remember an old cookbook found in a drawer, "Multi Carnacina". Initially seemed to me almost incomprehensible, then, on the occasion of get-togethers at the end of the school at the time of medium, I used venturing into some marble donut not properly leavened. I smile at the thought still ... When it came time to choose the address of the high school I was tempted to orient toward the hotel. I was not aware of the sacrifices of life to which I was getting into…”

(To continue reading click which)

• Giorgio Found

Executive Chef at the Hotel Villa Curina Resort in Castelnuovo Berardenga Siena. It’ founder of the 'Found Food Project', consulting firm in catering. He is also chairman and professor of the Italian Federation of Professional Personal Chef (Fippc) that, through refresher courses, has as its objective the training and retraining of cooks.

My encounter with George was the case in a fun way. We say that, for the initial misunderstanding, it seemed a bit like a 'haughty. Precisely for this reason I had promised, as soon as the opportunity presented itself to me, to give it a 'playful placed my'. Too bad that, making a sensational gaffe, I placed the wrong person!  😉

Let me explain ... Not being very good at faces I exchanged with the poor George Stephen Forzoni, più conosciuto come[ROCK]* (stenblog.com). The poor, perplexed, listened without being able to understand and even speak ...! Want to know how it ended? Be’, I had to repeat the cabal at the real culprit, then that he was not guilty at all! Once it is clear the misunderstanding, after the inevitable laughter, I caught the chef to know him better, telling us how to love me, with an equal exchange of life experiences.

Calabrese of birth, but adoption of Siena, despite having graduated in Law, has turned the love of cooking that sent the grandmother, in his profession. Its, mainly understood as a kitchen seduction, convinced that, the expected primary who expresses himself through the preparation of dishes, realized in indulging the senses and giving pleasure and memory over time.

What I liked most of George? The simplicity and sympathy with which he responded to my little provocation, but most of all I liked his attention to agriculture, traditions and authentic products of the earth. I often say that the caterers, with their choices to the production, can greatly for both territories for their economies. Cooking is much more than preparing a dish.

By Alessia Bianchi and Stefano Forzoni [ROCK]*

In this article we will talk about sewage sludge is used in agriculture, common rules in the production of rice, of its drying and old varieties. But also of honey and a product that I care very: Farinaccio. Chi vuole essere consumatore consapevole e informato ha gli strumenti per farlo.

I know for a long time Dino Massignani, the Director of 'Farm Wildlife Reserve St. Maximus. Despite this, the spring that prompted me to visit this production of rice is taken when I saw some pictures of the Reserve, but especially after a recent chat with Dino about 'sludge'. Exactly so, sewage sludge is used in agriculture. A question muddy, or better, a matter of recycling in my opinion unclear. To be honest, after listening, I realized that neither of clarity there is little in many things, also in the production of rice.

The one thing that I can tell you is what my eyes have seen: a naturally beautiful and unspoilt. A perfect ecosystem with a wide natural wooded area, tra fauna, rogge, marshes, farmland, paddy fields and fruit trees. An area of ​​the Lombard Park of the Ticino Valley in which 2004 has been recognized as a Site of Community. Reserve a special protection for the preservation of different species of animals and plants protected by the International Union for the Conservation of Endangered Species.

Farm Wildlife Reserve St. Maximus

E 'is the environment in which the rice is born of the Reserve San Massimo. I would be 800 acres of property (and almost as rent) that use the old procedures in respect of the structure of the soil and the natural habitat. For all this it is essential that the human hand intervenes so wise and clever. The experience is essential, especially at a time like this, when the climatic conditions are particularly changeable.

A life devoted to agriculture that requires dedication, love and respect for nature. Although I take a little 'around Dino Massignani (call it the Cracco rice), I could see how to take his job seriously. Born into a family of farmers, could have no other destiny. As I often say ... the land called those who love the earth.

This fern is present in the reserve Osmunda Regalis. A protected species and anti-pollution. It is in fact capable of absorbing harmful pollutants.

Ma gold a rent to the oral ...

• Hello Dino, we begin to explore the question of sewage sludge. I myself I was not aware of before you I speak. I better explain the origin of this mass recycled in agriculture, but especially, is analyzed before being distributed on the land?

Sewage sludge problem ... nice. In Italy, our parliament has legislated that the solid mass created by the processing of water purification plants, both domestic and industrial, you can deploy (after processing and blending) in agricultural fields.

The problem is that those who made use (foolishly), has found only one soil pollution, especially of heavy metals.  The law provides that the controller of this spreading is the same company that pays the farmer to be able to distribute these substances on its land. The only obligation is to deliver the analysis of each field made before and after spreading.

You can easily understand that make the controller itself is from the fairy tale world. Do you think that the companies if they find indices of pollution in the soil they bring their? I just tell you that in a few years planted cereals are not even grown, or during the growing season the plants were sick to the point that the farmer had to intervene tripling treatments (chemical) to save part of the crop.

The Reserve San Massimo, a perfect ecosystem

• As I wrote, after listening to you, I realized that clarity in the production of rice there is little or.  This easily explains the difference in the final cost of the rice that unfortunately the consumer can not perceive. Mistake?

Exact, the world's rice is very nebulous, and many benefit, even the most unthinkable. Suffice it to say that there is no requirement for traceability of the product. Do you think that from anywhere in the world Arrivals the company name appears on the packaging, is not obliged to mention the source.

There are no controls on the values ​​of plant protection (this also happens on cereals used for pasta), and is still granted despite the drying oil releases a quantity of heavy metals on the grain. Clearly is favored by companies for tax relief arising therefrom compared to paying full price for the supply of gas.

The biggest joke for the consumer then, is related to the sales name signed on the box. It should be clarified that it is not related to the variety packed. Let me explain: every sales name signed on the box does not guarantee the variety inside, because a law allows for canning and other varieties such as spacciarle. A law that benefits only the smart ones who want to keep consumers in the dark.

Baldo Rice Reserve Superfino San Massimo, ideal for soups

• I like to go to the source of everything, I need to understand. The same thing goes for production. Everything comes from the seed. You told me that your certificate is. What guarantees this certification?

In order to sell a variety of rice each company, earlier in the season, RISI institution must declare the areas sown with the specification of the variety. This is used only to let the rice mills, that will sell rice, availability throughout the year is how much of that particular variety.

But mainly serves for the will, which are intended for years, to standardize the rice cereal (have much say in the matter inside the 'BODY RISI).

We will, own to protect ourselves, There autoriproduciamo the seed of authentic Carnaroli that we bought years ago from an elderly farmer and that we are certified by ENSE. (Internet show Naz. The seeds Elected) which guarantees the authenticity.

Rice fields

• Now let's talk about rice drying. Many do not know that can take place with the aid of methane gas plants (the system used by you) o a gasolio. Some, brings a difference on the final costs, but also on the grain and our health. Am I right?

Some, in agriculture there are discounts on the purchase of diesel fuel for the use of agricultural vehicles, and when in the company is used for the drying of cereals. Unfortunately, diesel and paraffin releases PM 10 (Particulate matter, ie in small particles) so there is nothing to greet use it for drying rice.

I spiego. The heated air from the burner is in contact with the grains penetrating. The drying process is done to reduce the humidity percentage of the same, which by law must be the 11-12 % with heat shock. And 'to offer a quality product far superior that we decided to use only with the drying gas, despite its cost is at full price with no concessions.

Silos ventilated with air recycling where corn does not rest on the ground

• The Italians know mostly Carnaroli rice, the variety ideal for risotto. In fact there are many other. For example, the ancient rice variety 'Rosa Marchetti' of your production, ideal for soups. How come there are few farmers who would devote?

 The 'Rosa Marchetti' is an ancient variety abandoned by farmers as they reached maturity, it entices (intertwined) easily. This year we are experiencing a fertilizer with the decomposition of organic herbs, completely excluding the use of chemical products. Surely we will produce 1/5 of what they produce other companies, but it will be a unique Rosa Marchetti for health and goodness.

• Walking around I saw many tireless workers industrious: le api. Let's talk about honey, I mean your ...

 The San Massimo Reserve is a unique environmental reality for its biodiversity that we guarantee daily attivandoci to protect it. This has meant that in recent years has become a destination, as well as visitors and University professors, of beekeepers who live problems of survival of bees locate in other places. For this reason we decided to look for serious people who have the same philosophy on our respect for life forms, to produce honey.

The choice fell on doctors Marianna Paulis Tui and Anna Blacks, which by now have moved all their hives in San Massimo, undertaking a painstaking work and quality, and excluding any chemical treatment on bees (this is not obvious, rather…)

Feeding bees to honey, and not with loaves with chemicals or water and sugar, led in time over which to have a natural product 100 %, a positive response in the labor force of bees that surprised even their. Any living being that lives and feeds in a healthy place, can only feel good.

The production of acacia honey, view the rain, it is a bit 'reduced, but still remains very high quality. Definitely will not be enough for the request. The certainty is that we accept these risks because we only sell our product (I certainly do not buy from other, to resell them as our).

Le api. the tireless workers of the Reserve

• One last question Dino. There is a by-product (so they call it the most though for me it is not at all), I love it because it is rich in nutrients. Very loving and very little natural medicine drugs (where not necessary) is soon explained the reason. A great natural supplement nutty flavor. Some call it middlings and who rice germ. How do you call, and especially, use it?

It Cinzia, in technical jargon by riseria takes the name of farinaccio. Some people masquerading as rice germ, even if only partially can boast this definition. In fact, one part is composed of the 1st and 2nd pericarp, that is the film that covers the white rice, not to be confused with the husk, which is the outer husk of rice.

The middlings is very nutritious and healthy (of course always depends on who produces rice, if not chemically treated, and how it is dried). Attention to the word 'healthy' is now on everyone's lips. This definition should be guaranteed by analysis. To answer your question on the use we make of it, you just say that in recent times we have sent to some chefs directing on how to use. We have other ideas about, but it is still too early to reveal ...

These are the answers to a producer who I met before at events and then, I like it, in person on the field, in reality living. With Dino remained pending a promise. As soon as possible I want to do a 'safari in the reserve'. Exactly so, I saw a pristine nature of such beauty that I need to live it again, but in my own way: in the silence, using my senses ... armed only with my camera.

Farinaccio Reserve San Massimo: 1/2 pericarp more rice germ

Omelette Rice bran and Honey