A peasant agronomist with a 'hoe in hand' on loan .., A peasant agronomist with a 'hoe in hand' on loan .., A peasant agronomist with a 'hoe in hand' on loan .. (Menaresta Brewery). Together with a group of beer enthusiasts, united by a popular and an agricultural soul, produces beer, rather, Menaresta Brewery (Menaresta Brewery)!

Before telling you how my visit to the brewery went, and above all what were my favorite tastings, I want to do a quick review. One, because choosing a beer suited to our tastes implies curiosity, Menaresta Brewery. in fact, Menaresta Brewery, today, Menaresta Brewery, the selection is certainly a bit more demanding. the selection is certainly a bit more demanding, the selection is certainly a bit more demanding. the selection is certainly a bit more demanding (processo di conservazione) e non microfiltrato (ricco di sostanze proteiche) that, the selection is certainly a bit more demanding, the selection is certainly a bit more demanding.

As defined by the Ministry of Agricultural Policies "the selection is certainly a bit more demanding, during the production phase, to pasteurization and microfiltration processes. For the purposes of this paragraph, a small independent brewery means a brewery that is legally and economically independent from any other brewery, to pasteurization and microfiltration processes. For the purposes of this paragraph, a small independent brewery means a brewery that is legally and economically independent from any other brewery, to pasteurization and microfiltration processes. For the purposes of this paragraph, a small independent brewery means a brewery that is legally and economically independent from any other brewery, to pasteurization and microfiltration processes. For the purposes of this paragraph, a small independent brewery means a brewery that is legally and economically independent from any other brewery.”

A choice that also allows us to orient ourselves towards the 'style of beer', A choice that also allows us to orient ourselves towards the 'style of beer', agli ingredienti, al metodo di produzione, al colore, alla gradazione alcolica e alla storia. Fortunately, the 'Beer Charter' also comes to the aid of beer enthusiasts., a useful tool that is increasingly present in venues which facilitates selection based on the taste needs of the moment. In fact, tasting a beer involves visual analysis, smell and taste, A choice that also allows us to orient ourselves towards the 'style of beer'. In addition, A choice that also allows us to orient ourselves towards the 'style of beer', the quantity and strength of the foam is also observed, necessary to avoid oxidation of the same, and the consequent alteration of the aromas. In this regard, it is essential to use clean glasses without the use of greasy soaps and rinse aids, which 'kill' the foam, the quantity and strength of the foam is also observed. the quantity and strength of the foam is also observed.

Well, I made this premise because choosing and tasting a craft beer requires the right considerations. I made this premise because choosing and tasting a craft beer requires the right considerations. I made this premise because choosing and tasting a craft beer requires the right considerations?! Better to use the plural! in fact, I made this premise because choosing and tasting a craft beer requires the right considerations, I made this premise because choosing and tasting a craft beer requires the right considerations, or better, I made this premise because choosing and tasting a craft beer requires the right considerations, led me to sample many 'creative' beers born from an inspiration or a story, led me to sample many 'creative' beers born from an inspiration or a story, 'barricaded' beers... sours, led me to sample many 'creative' beers born from an inspiration or a story, led me to sample many 'creative' beers born from an inspiration or a story. To these, then, single batch beers and collaboration beers are added, led me to sample many 'creative' beers born from an inspiration or a story. It doesn't end here... there are also the led me to sample many 'creative' beers born from an inspiration or a story (fermented alcoholic apple juice, led me to sample many 'creative' beers born from an inspiration or a story), led me to sample many 'creative' beers born from an inspiration or a story, led me to sample many 'creative' beers born from an inspiration or a story (but that's another story...).

At this point you may be wondering which beer I chose? Well, even if my heart will never betray my passion for wine, there are moments when beer reigns supreme. That said, among my tastings, the favorite was the Shame, a 'special' beer in double I.P.A. style. ambrata, fragrant and choppy!

I also found it very interesting Lamberwine, Barley wine, Barley “wine”.. An important beer of Anglo-Saxon tradition that the good master brewers of Menaresta age in Dailuaine barrels, Scotch whiskey distilled on the banks of the River Spey. A liqueur beer to be sipped slowly, with a burnished color and hints of honey and caramel. A meditation beer (Scotch whiskey distilled on the banks of the River Spey. 13,5%), to be combined with a good dark chocolate on evenings when you want to pamper yourself.

Scotch whiskey distilled on the banks of the River Spey: Scotch whiskey distilled on the banks of the River Spey, Scotch whiskey distilled on the banks of the River Spey, Scotch whiskey distilled on the banks of the River Spey. Scotch whiskey distilled on the banks of the River Spey (former Formenti factories), called “Taste District”, for the interesting and understandable intended use of its pavilions.

Menaresta, a productive reality born in 2007 from Enrico Dosoli's passion for agricultural products and their transformation. Agronomist brewer during the week, and farmer 'with hoe in hand' during his free time following aStoned Duck, his wife's farm. A passion for beer developed during his years of study at the Faculty of Agriculture in Milan, but especially, after attending training courses and collaborating with companies for the design and testing of brewing systems.

"Everything has begun, in fondo, with a handful of malt in a basin..."

With him Marco Rubelli, storyteller shopkeeper. In collaboration: Oscar Mancin, brewing technician, Andrea Pagani, cantiniere, Lorenzo Scardoni, the tradesman and Arianna Dalmiglio and Michela Marelli, in tap room.

Two souls coexist within us: the “popular” and agricultural one, a little playful and irreverent, which translated into spontaneity and originality, and the technical and professional one, resulting from study and continuous research. This has led to the creation of beers that are always "with character", in which inspiration drawn from personal stories and nature blend together, the skill and knowledge of brewing and the somewhat light-hearted desire to always offer the highest level of quality without ever taking oneself too seriously, with self-irony and fun, and lively desire, for every beer, to also tell a story about it, enrich the product, as well as goodness, also of anecdotes and contents.

In addition to the brewery I also had the pleasure of visiting their cooperage, the Caution Barrication Area. A special place for those like me who love these atmospheres. An environment in which wood is the protagonist – used more as a container than a conveyor – dedicated by 2009 to the maturation and production of sour and barrel aged beers.

An afternoon of tasting and learning spent in joy with romantic souls who produce quality beer with selected raw materials and with constant collaborations in the area, for the promotion and enhancement of the Brianza artisanal brewing sector.

“We invented beer fermented with sourdough, we also use very special ingredients, we also use very special ingredients, we also use very special ingredients, we also use very special ingredients! we also use very special ingredients (we also use very special ingredients) we also use very special ingredients.we also use very special ingredients.

Menaresta Brewery we also use very special ingredients 

Piazza Risorgimento, 1 (we also use very special ingredients. 4) – Carate Brianza (MB)

The first time I heard mention of 'Kümmel’ è stato a Cortina d’Ampezzo. Un termine che non conoscevo usato da un’anziana ma arzilla signora, the frank face, who in the warmth of his typical Ampezzo home has been able to entertain me with travel stories, and with the tasting of delicious herbal preparations prepared by her. Common passions - travel and spontaneous herbs - that brought two women, albeit from different generations, to exchanges of experiences and sharing of thoughts. It is useless to tell you how the drawings of destiny amaze me at times, It is useless to tell you how the drawings of destiny amaze me at times. It is useless to tell you how the drawings of destiny amaze me at times, It is useless to tell you how the drawings of destiny amaze me at times, It is useless to tell you how the drawings of destiny amaze me at times, It is useless to tell you how the drawings of destiny amaze me at times.
 
It is useless to tell you how the drawings of destiny amaze me at times, It is useless to tell you how the drawings of destiny amaze me at times, si è trasferita da Treviso a Cortina d’Ampezzo ormai da molti anni. From his words I understood how great the love is for this town located in the heart of the Dolomites, which in a certain sense has adopted it. That day, from his kitchen window, I was able to admire the scenic beauty and the high peaks of the Ampezzo Valley, che rendono questa rinomata località unica e speciale. È in questa atmosfera che ho conosciuto Franca e che ho assaggiato il Kümmel, un liquore aromatizzato con i semi di cumino dei prati, che ha suscitato la mia attenzione per il gusto e per le sue origini antiche.
 

Amando particolarmente i liquori di erbe officinali, that I myself prepare from time to time, dopo l’assaggio non ho esitato un attimo a chiedere a Franca la ricetta. Law, after having recovered a notebook with strictly handwritten preparations, come un tempo si faceva, mi ha raccontato che le dosi le erano state date da una signora molti anni addietro. Traditional recipes handed down from generation to generation, that are not lost. È questo il motivo che mi porta a condividere preparazioni tipiche, insieme ai ricordi di chi me le ha trasmesse.
 
Ingrediente principale del Kümmel (dal latino cuminum) è il cumino dei prati, una spezia molto popolare proveniente da una pianta erbacea biennale originaria dell’Asia. In passato era molto usata perché si credeva che il suo uso costante rafforzasse il rapporto con la persona amata. Sarà il caso di riutilizzarla? 😉 Battute a parte, il suo utilizzo è consigliato per le sue proprietà digestive, carminative e antinfiammatorie.

Ma ora passiamo alla preparazione.

In un contenitore di vetro a chiusura ermetica in cui si è posto un litro di alcool puro a 95 gradi unire:

• 50 grammi di cumino
• 25 grammi di anice verde
• 12 grammi di anice stellato
• 12 grammi di semi di coriandolo
• 10 grammi di chiodi di garofano

Chiudere il contenitore e far riposare al buio per dieci giorni avendo cura di agitare il composto quotidianamente. Una volta passato il tempo, preparare uno sciroppo facendo sciogliere in un litro di acqua 700 grammi di zucchero. Unire i composti, and, prima di assaggiare il liquore ottenuto, lasciare riposare al fresco per un mese. Profumato, delicato e digestivo. Ve lo consiglio!

Interview with Silvio Coppelli, member of the Brewery Rural Desio (MB).

I often say ... reap what you sow, Also with children. My, ad esempio, by dint of hearing me speak of choices and quality productions, He became much more careful in their purchases. It keeps you informed, He was critically, but mostly looking good taste. Over time, They will experience the taste and its good curiosity to do the rest.

Among the productions that prefers's craft beer, a drink that always gathers more support, both young and old people. Actually I suspect that sooner or later if the will alone! By talking together, I realized, however, that his approach to the beer world is not yet fully aware.

The beer is a living product, and know it is a real experience that fascinates and allows drinking it with more gusto.

This was the reason that convinced me to organize with him a visit to the Brewery Rural Desio. A production company in the province of Monza and Brianza, che dal 2009, He has turned the passion of a group of friends in an activity birrofili handcrafted. With the expert guidance of Silvio Coppelli – brewer and brewery partner – It was able to follow the various stages that lead to the production of beer, e nel contempo, to better understand the glossary. A knowledge that in addition to having enriched his beer culture, It will allow him to orient themselves with greater awareness towards quality.

Some figure for 2017, a year of growth for the Italian beer. (AssoBirra source)

• Beer consumption per capita: 31,8 liters (in 2007: 31,1 liters)
• Production: 15,6 million hl (in 2007: 13,4 million hl)
• Export: 2,7 million hl (in 2007: 1.1 million hl)
• Import: 6,4 million hl (in 2007: 6,1 million hl)
• Percentage consumption: 37,6% outside the home - 62,4% in home (in 2007: 45,5% outside the home - 54,5% in home)

Ciò premesso, give the floor to Silvio Coppelli.

• Silvio, I'd say a little 'refresher on the meaning of terms is always good. What is craft beer?

I will quote here the definition that was recently passed in Parliament: “It defines craft beer beer produced by small independent breweries, ie not bound economically and legally to other breweries, the production of which does not exceed 200 thousand hectoliters / year and not subjected, during the production phase, by pasteurisation and microfiltration processes.” For my part I would add 'romantically’ a beer that you recognize the hand of the brewer, but I understand that this is not possible to parameterize.

• As with the beer tasting?

The tasting good or evil coincides with that of wine: visual analysis, analysis of olfactory and gustatory analysis; in the case of beer in the visual it is a bit 'more detailed, because in addition to the color evaluating clarity, amount of foam and sealing of the same. For the rest they describe the scents (and sometimes faults), body, gusto, feelings mugs, equilibrium and, obviously, pleasantness.

• Drinking draft beer or simply paid? What are the differences?  

Beer poured or spilled the differences are minimal if 'well-tapped' and 'well-paid'! In some cases there may be small differences between beer in the cask and bottled beer, for example in the case of second fermentation beers, given by the different volume where the second fermentation takes place.

• Every beer requires the right glass. Am I right?

Even for the rule of beers suited to the type of beer glass; There are beers that need to preserve the delicate aromas and glasses who prefer narrow aperture and beers that need to oxidize slightly larger and require glasses; io ritengo però che con 3-4 types of glasses can provide a good service for the 90% the beers.

• The presence of foam on beer is required?

Absolutely! Except for the type of English ale that traditionally it provides very little (and in fact the beer is oxidized slightly) The foam is used to protect the beer from oxidation which alters the scents, especially those related to hops.

• Low alcohol ales, very dark beers alcoholic legend or truth ...?

Absolutely false! The color of a beer is often given by a small amount of roasted malts in the mixture; the alcohol content is given by the quantity of malt used, not from the composition of the mixture of the same; for example, Duvel is a beer with a nice bright golden with a white head of foam, ed ha oltre otto gradi alcolici, while a classic Stout, very black, has slightly more than half. The consumer is often misled because different effects of elevated alcoholic beer styles, have colors ranging from amber to dark brown load, but, I repeat, is by no means obvious.

• Who serves beer is rarely prepared with training courses. How much does a beer served in the tasting bad, and in this case, how it should be served?  

A good Publican should definitely know how to serve a beer properly, it's his job! A bad beer served is absolutely 'no degustabile’ but only 'drinkable'. It makes no sense to taste a type of beer served at a temperature in the glass rather than wrong wrong, or poured without its correct head of foam. In addition, the glass should always be cleaned and not washed with rinse aid, because it kills the foam. It must always be rinsed before pouring the beer.

• From the data AssoBirra – the Association of Brewers and maltsters – there is a tendency to prefer the Italian beer consumption at home over consumption outside the home. What is your experience about, and what advice to preserve the best?

Since in this case we talk about beer in general, and not only crafts, in my opinion, the phenomenon is due unfortunately cost; the economic situation of these years is felt and now among large retailers, shop on line e, more professionally, beer shop, the consumer has a large chance to try beers that until a few years ago were only in specialized local, at a much more affordable cost. As for the craft beer – which alone has the 'relevant costs’ – but consumers willing to spend a little bit more, I think that a small part of the consumption displacement between domestic walls is due to a growing interest for the tasting, and, often, in a public place there is the necessary tranquility for a thorough analysis of the product. However, I believe that a good beer, served with care in a well-managed local, It is always a great pleasure that we would often take off!

As for storage, ideally in the dark, and so far it's pretty easy, and as constant as possible temperature; below 15 degrees I would say you could stay fairly quiet, although I wish to state that most of the beers are at their best when drunk young, and for this, it makes little sense to keep them long.

• Micro breweries: in Italy over quota 850, of which for greater present in Lombardy. A success and numbers of productions that also boasts the first Italian style brewer – the Italian Grape Ale - which led to the production of a beer with an ingredient from the wine grape industry. It is one of your future plans?

For the moment it is one of many projects – among other very interesting – still embryonic.

• From January 2019 There will be a further reduction in excise duty on beer. A positive news that rewards your work. But I believe that even a bureaucratic simplification would be well received. What are your biggest difficulties in this regard?

The reduction in excise duty is certainly good news. As for the bureaucracy, we know it, It is a common problem in all activities; in our field, in più, when there is still a lot of confusion regarding registers, various statements, forwarding systems of the same moreover not regulated in a uniform manner on the territory. Unionbirrai is doing a lot in this field, but it will take a while’ of time.

I take the word…

Birra artigianale, a growing trend starring mostly young entrepreneurial. The start of the degree course in brewing technology within the three-year degree in "Science and Technology food and agriculture" is proof.

Brewery Rural www.birrificiorurale.it – Via del Commercio 2, Desio (MB)

Distilleria Varnelli,,en,Only the love for their land and,,it,closeness of the people of their country by courage and new vitality to continue,,it,An affirmation that I share, and that brings me to a land to which they are bound for different reasons,,it,In particular, the dry anise and bitter tied to the traditions of the mountain territory from which it takes its name,,it,These are the issues that I dealt with Simonetta Varnelli,,it,in addition to the management of the company,,it, antica casa liquoristica marchigiana.

Quest’anno la mia estate è iniziata viaggiando tra Abruzzo e Marche. Two regions affected by the earthquake in the heart that are slowly trying to restore the right balance,,it,This is the answer I was given several times by locals,,it,In days gone by in this region,,it,I wanted to spend some of my time to an ancient liqueur house that I appreciate the craftsmanship of its productions,,it,still evident signs that require bureaucratic quickness for the safety,,it,but also,,it,for those who live the local manufacturers,,it. Non è facile far vincere le paure alle persone quando è la natura a decidere. Solo l’amore per il proprio territorio e la vicinanza della gente da coraggio e nuova vitalità per continuare. For this, dopo aver passato del tempo in Abruzzo, mi sono fermata nelle Marche. Una presenza, or better, un’esigenza che sentivo di dover soddisfare.

“Nelle Marche si vive bene”

It’ questa la risposta che mi è stata data più volte dalla gente del posto. An affirmation that I share, and that brings me to a land to which they are linked to the beauty of the coasts and inland,,it,Sole,,en,green hills,,it,and vast expanses of sunflowers,,it,In days gone by in this region I wanted to spend some of my time to an ancient liqueur house that always appreciate the craftsmanship of its productions,,it,A company history that,,it,as many other area,,it,about a year ago he suffered the damage caused by earthquakes,,it,still evident signs that require,,it. Sole, high, verdi colline e immense distese di girasoli. But not only…

Nei giorni passati in questa regione, ho voluto dedicare una parte del mio tempo ad un’antica casa liquoristica che apprezzo per l’artigianalità delle sue produzioni. Mi riferisco alla Distilleria Varnelli di Muccia, in provincia di Macerata. Un’azienda storica che, come molte altre della zona, circa un anno fa ha subito alcuni danni conseguenti alle scosse di terremoto. Segni ancora evidenti che richiedono sveltezza burocratica per la messa in sicurezza, ma anche e soprattutto, per chi vive le realtà produttive locali, coraggio, tenacity and valorisation,,it,A woman who welcomed me with kindness and I loved the character and simplicity,,it,Together the sisters family manages a completely feminine,,it,During our conversation I found Simonetta in the resolution which I think can be useful for the protection of the territory,,it,they never prevailed on the possibility of undertaking an alternative route. In addition to these personal lifestyle choices,,it. Sono questi i temi che ho trattato con Simonetta Varnelli. Una donna che mi ha accolto con gentilezza e che ho apprezzato per il carattere e per la semplicità. Insieme alle sorelle gestisce un’azienda familiare tutta al femminile. Una distilleria – la più antica delle Marche – fondata nel 1868 da Girolamo Varnelli a Cupi di Visso (MC), che da ben quattro generazioni si contraddistingue per la continuità fedele di una tradizione.

During our chat, ho riscontrato in Simonetta quella risolutezza che ritengo possa essere utile per la tutela del territorio. Sensazioni che mi hanno indotto ad invitarla a proporsi per un ruolo istituzionale. In realtà, dalla sua risposta, I realized that the management of the company and the attention and enjoyment of family responsibilities,,it,We may never have prevailed on the possibility of undertaking an alternative route. In addition to these personal lifestyle choices,,it,It also discussed how - in terms of construction,,it,Speeches that continued following a path in the operational heart of the distillery,,it,Among aromas of herbs,,it,roots and honey Monti Sibillini,,it,Simonetta has described to me the techniques of production that,,it, they never prevailed on the possibility of undertaking an alternative route. In addition to these personal lifestyle choices, It also discussed how - in terms of construction – si potrebbe fare e soprattutto migliorare, to overcome future situations that could again disrupt a country from the seismic risks as our,,it,Speeches that we have continued to deal with the operational heart of the historic distillery,,it,A knowledge that will certainly give you a satisfaction and a greater pleasure to my taste,,it,A special meeting of the Marche in the oldest distillery,,it. Issues to be addressed seriously to avoid continuing to "cure" rather than prevent,it.

Passeggiando nel cuore operativo della distilleria storica tra profumi di erbe officinali, radici e grandi quantità di miele dei Monti Sibillini,  Simonetta mi ha descritto le tecniche di produzione che nel rispetto della tradizione e della materia prima, seguono con cura e precisione scrupolosa i metodi e le antiche ricette originali di un tempo.

Una visita in una casa liquoristica storica che desideravo fare da tempo, che mi ha permesso di vivere con curiosità ed emozione un’esperienza che darà certamente ai miei assaggi – consapevoli e responsabili – una soddisfazione ed un piacere diverso. Merito della storia, della tradizione e della grande abilità degli artigiani italiani del gusto.

Distilleria Varnelli,,en,Only the love for their land and,,it,closeness of the people of their country by courage and new vitality to continue,,it,An affirmation that I share, and that brings me to a land to which they are bound for different reasons,,it,In particular, the dry anise and bitter tied to the traditions of the mountain territory from which it takes its name,,it,These are the issues that I dealt with Simonetta Varnelli,,it,in addition to the management of the company,,it – www.varnelli.it

Via Girolamo Varnelli, 10 Muccia (MC)

Quando si parla di liquori, di amari o di elisir terapeutici, la mia attenzione improvvisamente viene calamitata verso un mondo di piante, di radici e di cortecce, che fin dai tempi antichi, l’uomo usa per curarsi. Un mondo misterioso, quasi segreto, che sa svelarsi a coloro che nel rispetto della natura, ricercano elaborando misture e preparazioni. Parlo di ricette segrete, tramandate nei secoli di generazione in generazione. Erbe medicinali sapientemente dosate, that, attraverso i conoscitori del mondo vegetale, hanno distinto le officine farmaceutiche di un tempo.

Una branca, la fitoterapia, dal greco phytón (pianta) e therapéia (cura), che mi affascina sempre di più. Sono molte queste preparazioni artigianali nate da saperi antichi. Il merito va alle piccole distillerie e agli opifici sparsi per l’Italia, che danno continuità a ricette storiche e a produzioni di nicchia, da custodire e da rivalutare.

Una di queste è l’antico “Elixir di China” della Farmacia del Dottor Giuseppe Clementi, esperto botanico di Fivizzano, in provincia di Massa e Carrara. A tutt’oggi, la Farmacia conservata ancora con cura la preziosa ricetta risalente al 1884 alla quale, in 1911, venne conferita la Medaglia d’oro all’esposizione agricolo-industriale di Roma, quattro anni dopo la morte del farmacista.

La China (Cinchona), una pianta sempreverde originaria della regione amazzonica delle Ande, diffusa in Europa dai Gesuiti. China, dal termine inca “kinia”, corteccia. Grazie alle proprietà terapeutiche degli alcaloidi, sostanze organiche di origine vegetale con proprietà curative presenti nella sua corteccia, da secoli viene utilizzata in erboristeria. The cortecce di china si distinguono in base al loro colore: gialla (Cinchona ledgeriana), rossa la varietà più pregiata (Cinchona succirubra), e grigia (Cinchona officinalis).

Ci sono molte leggende che riconducono alla sua scoperta. Una di queste racconta che un indio, affetto da anni da febbri frequenti, dopo aver placato la sete con l’acqua di una palude in cui erano presenti piante di china, guari in breve tempo. Anyway, la documentazione scientifica e i testi relativi agli studi sulle sue proprietà, sono ampiamenti diffusi.

In particolare se n’è fatto largo uso per la sua capacità risolutiva nella cura della Malaria, problema sanitario assai diffuso durante il XIX secolo. Fu il Dottor Francesco Torti, con il suo trattato “La terapia speciale delle febbri perniciose”, pubblicato nel 1712, a diffondere l’utilizzo del chinino, il principio attivo della corteccia, unico farmaco antimalarico dell’epoca.

Fortunatamente le febbri malariche sono un ricordo lontano. For some, la China è una pianta dalla corteccia virtuosa che, grazie alle sue proprietà, aumenta la secrezione dei succhi gastrici e favorisce la digestione. Degustare l’Elixir di China con il suo bel colore ambrato, è un piacere per gli occhi, per l’olfatto e per il palato.

Sources: Opificio Clementi www.chinaclementi.it

Do you have a family recipe handed down through generations that will? Well, if you have, maybe it's time to dust it off. You might like it to the point of becoming a specialty and an opportunity for your future.

So it was for Ugo Tassinari e per sua moglie Paola Rossi. Insieme hanno deciso di ‘rispolverare’ una preparazione di famiglia tramandata da più generazioni a base di albicocche. Un liquore artigianale presentato qualche sera fa al Pavarotti Milano Restaurant Museum, a place of music and taste dedicated to a man who with his voice has thrilled the world: Luciano Pavarotti.

The family recipes are part of our history. Eredità legate a un territorio tramandate da generazioni da conservare e tutelare. We are Disvetro, small fraction of Modena. Ugo Tassinari, civil servant, after the many consents received for its preparation housewife, tra cui in particolare quello del Signor Bonollo (produttore di grappa veneta), ha deciso di avviare una vera produzione da proporre sul mercato.

A liquor, Albicò, senza conservanti ne coloranti dalla moderata gradazione alcolica, prodotto artigianalmente con apricots from Romagna or Ferrarese. In un momento difficile come questo ci vuole passione e coraggio per intraprendere un’attività imprenditoriale. For some, produrre artigianalmente e con buone materie prime sicuramente aiuta. Ne ho parlato qualche giorno fa con Ugo e sua moglie Paola. Dopo averli ascoltati ho posto loro una sola domanda.

• The passion you have changed my life. The courage you have turned into entrepreneurs. What are the tips that you feel to give to those who want to embark on your road?
  

Cynthia, Yup, you are right, for me and for my wife's passion has changed my life in a positive. Not only in appearance economically and for us it represents the future of our daughter, ma per tutte le bellissime esperienze e soddisfazioni che stiamo vivendo.

Being a guest in the "Pavarotti Restaurant" ALBICO to present to an audience of journalists and industry experts has been a pleasure and an indescribable feeling. I do not hide that he spent days of disappointment and discouragement, especially at the beginning. When you start a business from scratch, the difficulties are many and real, especially those bureaucratic.

In negative moments told myself: “Solo un matto come me si può mettere in proprio in questo periodo critico”. E’ stata la tenacia e la convinzione nel credere nella qualità del mio prodotto che mi ha fatto andare avanti.

The only advice I can give is to decide calmly and seriously, especially if you have a family. Talk together, trying to evaluate all the evidence possible, both positive and negative. Assess your capabilities, both economic and time. Chiedete consiglio o parlate della vostra iniziativa con associazioni di categoria o di professionisti del settore. Anyway, the decision will be up to you always. Sarà determinante per il vostro futuro e per quello della vostra famiglia, then stick to it, cercando di rimanere sereni.

www.albico.it

Birra artigianale, una bevanda alcolica prodotta con cereali, un prodotto vivo non pastorizzato (processo di conservazione) e non microfiltrato (ricco di sostanze proteiche), che negli ultimi anni è stato rivalutato grazie all’entusiasmo di produttori e appassionati. Una bevanda tra le più antiche, il cui successo è espresso in Italia dal numero in crescendo di micro birrifici: ben 600 contro i 30 di dieci anni fa (dati Coldiretti).

Come sempre la passione e l’attenzione per le materie prime giocano un ruolo determinante nelle produzioni di qualità. Sono molte infatti le persone che, grazie all’impegno e alla voglia di fare, si sono trasformate negli anni da semplici appassionati a Mastri birrai. Un fenomeno che ha permesso una vastissima offerta sul mercato di birre artigianali.

Fiori di luppolo macinati

Fatta questa premessa mi chiedo:

Siamo certi che il consumatore sappia riconoscere il frutto di tanto impegno? A garanzia del prodotto e a tutela del lavoro del produttore è sufficiente leggere la parola ‘artigianale’ sull’etichetta?

Domande che ho rivolto ad Agostino Arioli, Fondatore e Birraio del “Birrificio Italiano” di Limido Comasco, in provincia di Como. Dopo averlo incontrato durante una serata in cui ho assaggiato le sue produzioni, sono andata a trovarlo nel luogo in cui nasce la sua birra, un prodotto a cui si è appassionato durante gli studi di agraria.

Agostino Arioli

Nel corso della visita l’ho ascoltato con attenzione nella descrizione dei vari passaggi, that transform the sugars into alcohol cereals. For those who want to deepen recommend reading this page: Come nasce una birra?

Al termine, in sala degustazione, abbiamo parlato delle scelte non facili dei consumatori. As I wrote, il successo delle birre artigianali ha velocemente moltiplicato il numero dei produttori e dei prodotti offerti. Per chi vuole un’autentica birra artigianale il consiglio è di leggere bene le etichette. Quando è chiaramente specificato “birra non pastorizzata e non microfiltrata” si ha una prima garanzia dell’artigianalità del prodotto. Then, come sottolineo sempre, quando ne avete occasione partecipate a degustazioni e a visite in azienda. Metodo insostituibile di scoperta e conoscenza.

Birrificio Italiano

Un’ultima precisazione: la birra si distingue in base allo stile, termine con il quale si diversifica questa bevanda alcolica in base alle caratteristiche, agli ingredienti, al metodo di produzione, al colore, alla gradazione alcolica e alla storia. Come dice Agostino, ci sono birre che vanno bevute col cuore ed altre che vanno bevute con la testa.

Ho concluso la mia visita con due degustazioni. Con la testa ho assaggiato la Birra ‪‎Scires‬‬ barricata: ambrata, in stile Kriek e aromatizzata con ciliegie di Vignola.

Birra ‪‎Scires‬‬ barricata

Con il cuore mi sono dedicata all’assaggio di una Birra scura WuDù “L’Originaria”, a base di grano Weizen Dunkel.

Quale ho preferito? The answer is simple. I live my life with heart and head. The choice of beer, esattamente come per il vino, dipende dal momento.

Birra scura WuDù “L’Originaria”

Birrificio Italiano
Via G. Marconi 27
Limido Comasco (CO)
Email: info@birrificio.it
www.birrificio.it

Per chi ama i liquori alle erbe.

Conoscete la Verbena Odorosa? Mi sto riferendo ad una pianta chiamata anche Erba Luigia, Erba Limonaria o Erba Cedrina, dalle foglie profumate e dalle tante virtù terapeutiche.

Il suo olio essenziale, in fact, è utile per i disturbi di origine nervosa e per tutti quei malesseri legati alla stanchezza psicofisica. Ottimi motivi per tenerla a portata di mano in giardino o sul balcone.

Se poi come me, amate i liquori alle erbe, potrete utilizzare le sue foglie per preparare facilmente un piacevole elisir profumato dal color verde brillante.

– Far macerare in mezzo litro di alcool etilico a 95° una manciata di foglie.

– Lasciare riposare il composto al fresco e al buio per 15 days.

– Agitare la soluzione più volte al giorno per far si che le foglie siano sempre immerse nell’alcool.

– Una volta passato il tempo, filtrare e aggiungere uno sciroppo dolce che preparerete facendo bollire mezzo litro d’acqua con 300 grammi di zucchero.

– Lasciare nuovamente riposare il composto al fresco per un mese, and, una volta pronto, servire ben freddo.

Mi saprete dire… 😉

Zingiber officinale, in italiano ginger, una pianta con rizomi (modificazione del fusto), dalle molte virtù curative e dalle proprietà energizzanti.

E’ un utile ingrediente per la preparazione di piacevoli bevande dissetanti da bere in ogni stagione.

But not only, grattugiato o aggiunto a pezzetti nei piatti, da un tocco esotico e particolarmente saporito a molte preparazioni.

Lo zenzero

• E’ una pianta che cresce nelle zone equatoriali.

• Ha foglie lunghe e fiori gialli-arancione.

• Non produce frutta.

• Il maggior produttore è l’India.

• E’ utilizzato per la produzione della birra.

• It’ un antiossidante.

• E’ efficace per attenuare la nausea.

• Ha proprietà antinfiammatorie che attenuano i disturbi gastrici.

That said, ora mi preparo il mio Zingiber hot pepper drink energizzante con l’aggiunta di peperoncino, un tocco in più per un’estate veramente piccante! 😉

Fate bollire per cinque minuti qualche pezzetto di zenzero tritato in mezzo litro d’acqua con l’aggiunta di peperoncino fresco.

Aggiungete poi, a fuoco spento, del succo di limone.

Una volta raffreddato servite il vostro drink, a bevanda analcolica naturale e dissetante, dai profumi delicati e dalle proprietà antiossidanti.

Concludo con un piccolo approfondimento sul ‘Binge drinking’.

Binge drinking, tradotto in italiano significa ‘abbuffata alcolica’, or better, mischiare bevande alcoliche fino a stordirsi. Le conseguenze sono ben note: oltre alle classiche alterazioni comportamentali, sono alti i rischi per il cuore e per i possibili, e ahimè frequenti, incidenti stradali.

Siamo in estate, è tempo di leggerezza e di vacanze. Scrivendo di questo soft drink analcolico ho voluto fare una piccola provocazione per ribadire, per l’ennesima volta, di fare attenzione. Uso e non abuso, piacere ma senza eccesso. Il rischio è troppo alto: la vita. La frase: “tanto a me non succede…” non è poi così scontata.

Buona estate!

A few nights ago entering the Level Bar, un locale di Desio, un comune in provincia di Monza e Brianza, I asked for a cocktail agriculture. One, you got it, un drink a base di verdure. Bè, the barman after looking at me a bit 'dazed told me: “He wants what Excuse?!”

Of course, mine was only a small provocation to ensure that agricultural products find use as broad and varied. Fresh green vegetables base ingredient for cocktails. Why not?!

In short, want to know how that turned out? Well, that evening Jacopo Soliani, known by most as Jack, teased by my request has created a drink agriculture in a pepper that I very much appreciated: il Jack Pepper!

A rent the oral…

• Jacopo, What do you think of the use of vegetables in the preparation of cocktails?

Simple, vegetables means freshness and lightness, and in the field of mixology, innovation! It's nice to think about taking vitamins and antioxidants in the form of drinks , even during an aperitif with friends.

• Now let's go. You caught nicely my challenge creating the Jack Pepper. You tell me?

When you asked me to create a drink agricultural thought I'd take advantage of the products of agriculture not only for the realization, understood as ingredients, but also as a container. The Pepper Jack is the combine between light aperitif, but with character, and creativity. Ideal for all lovers of cocktails little alcohol and decided.

> Vodka flavored with pepper Homemade gives it a strong flavor without sinning of heaviness.

> Tomato and fresh lemon juice give liveliness.

> The bitter celery from the boost and the right touch of depth.

Cynthia, conclude by thanking you for the inspiration because, Also loving the classics, are always looking for new approaches and challenges in terms of outstanding buds, mixtures and presentation.

Thanks to you, Jacopo, at the next cocktail agriculture! 😉

Jack Pepper