What is the food like that Italians? Certainly I do not expect to give a response that matches the consensus of all. I will only express my thoughts, that of a woman celebrating the world of flavors and traditions, and daily living, as a companion, the passion and warmth that conveys the food. We are fortunate to live in a country rich productions and creative minds, that allow us to enjoy the many pleasures that make Italian cuisine famous worldwide. Well, I believe that Italians like me love a convivial kitchen made of earth products. A kitchen is accessible to all, that expresses the territory and the people from which it originated.

Friday 6 February was held in The Garibaldi Cantu the final tasting of the 3rd Festival of Cazoeula. Eight restaurants in the race have competed for the prize "Cazouela of Now"For the best dish of cabbage and tomato rib: the triad Canturina. A plate of traditional popular Lombard long history. A typical preparation of the kitchen winter whose name can be found written in different ways: cassouela, cassuola the casouela. Anyway, the recipe has as ingredients pork (ribs and rind) accompanied by cabbage cooked, spices, red wine and tomato concentrate. About, to better digest the cazoeula is advisable to drink before tasting a glass of grappa. Custom born of ingenuity peasantry… big shoes and brain up!

The cazouela

• Restaurants in the race.

Attended the event: The Ladder, The Giardinet, The Oaks, The Garibaldi, the Osteria del Km 0, The Farm Urtulan, La Bastide Mattia, and Trattoria Rest.

• The jury.

Experts enogastronomes, communicators in the industry, cooks and lovers, have had a protagonist as honorary chairman of the history of Italian football: Giovanni Trapattoni.

In jury Claudio Bizzozero Mayor of Canterbury, Elda Borghi godmother official cazouela Canturina, Bruno Profazio deputy editor of the newspaper The Province, John Bettio entrepreneur, Nicola Gini journalist and lover of food and wine, Alberto P. Schieppati editorial director of the magazine Arthur, Rocco Lettieri expert longstanding part enogastronomico, Antonio Silva professor of history and philosophy, Sergio Mauri vice-president of the Association of Chefs of Como, Carlo Pozzoni photojournalist and editor, Andrea Marconetti and By Maurizio Rosazza both of the two finalists' edition of Masterchef, Franco Cattaneo passionate about food, Emanuele Mambretti passionate about local traditions, Maurizio Casarola journalist of the newspaper The Province, and Aldo Nenzi gastronome longtime. I forgot, in the jury there was also a passionate woman in history, traditions and gastronomy, that communicates the territory and its products by focusing on the people, is called Cynthia Tosini. 😉

Well, during the eight samples I got to know better, among other jurors, Man Sports Bergamo origins that has shown great sympathy and availability. Many similarities and things to tell, because for many years I lived in his own common. Together, over judging the dishes, there was talk of traditions, of typical local recipes, and… it is very smile!

Giovanni Trapattoni

In the 3rd edition of the Festival of Cazoeula Cantu, with 334 points wins "Cazouela of Now" the restaurant La Bastide Mattia. In second place, The restaurant Garibaldi 332 points. Finally, won the third place the Osteria del Km 0.

Congratulations to all and…  Ode to Cazoeula!

From a te Cazoeula, tomato cabbage and rib, powerful triad canturina!
Ne 'in November, it 'December months are you favorite,
all fields covered with frost in January, ice the cabbage in a furious silent work.
The farmer with hunger and mastery sacrifices the pig.
For you the cabbage has abandoned mother earth, the pig has bowed his head.
The fire burns the casserole blushes. An orgy is consumed in the kitchen: Verza, Cotenna and Costina!
Suddenly comes your lover: the polenta!
Accompanies you on your journey. Excites you!
At the table expectantly awaits the old Monza.

Photography at the head of Carlo Pozzoni

In swordfish tested at low temperature, 62 degrees, with caramelized chestnut Gran Marnier, pureed cannellini and zest (peel) orange caramel. Chef William Paolucci.

David Lacey, father del Ristorante The Malmaison di Milano. I met him during a recent demonstration on street food. What struck me about him? The way he told his raw materials, in particular by providing recommendations and insights on crustaceans and molluscs, drawing particular attention to the public, have given rise to one of the most successful interventions of the day.

E 'for this reason that I wanted to know him better by accepting an invitation to dinner at his restaurant. But I did not know everything, one, I did not know earlier related to his private life that alas affect its history of restorative.

Yesterday, People who know me and care about me, knowing how I feel about the protagonists eno, you are worried about writing me in private. I was there just to get to know a person and the dishes of his good young cook, William Paolucci. Point.

Raw fish

A man from Puglia who has lived in Milan a difficult, who left school at fifteen to work in the markets of fruits and vegetables, getting up at three in the morning, in the cold of winter and the sun in the summer. Then, at night, work in a nightclub to cover the costs.

“Cynthia, I will never forget where I came from, memories always give me the joy of smiling. I was born in a historic district on the outskirts of Milan, Giambellino, in 1965. I've lived through the worst years. Più della metà dei miei amici e compagni di scuola sono morti per droga, while others ended up in jail. Now that I have something of mine that really gives me satisfaction, I do my work with love and passion, that's it.”

Of course I gave him some advice. There are many changes to be made in its local. As I said to David last night, sometimes change is necessary to give a true turn their lives around, making hard choices and serious about turning the page. Chapter closed.

Vi lascerò solo le immagini che mi hanno colpito il giorno in cui l’ho conosciuto.

When I asked Carlo Ravasio his job, without hesitation he answered me: – Cynthia, I'm a bricklayer! – Startled, I looked a bit 'puzzled. La realtà, the real one, is that many people I meet have two lives (I understood).

It grows and changes, the same events that sometimes overwhelm us make us discover hidden potential that awaken our passions and transform our lives. The question is – qual is real life? – Creed, rather they are convinced, that is the one that makes your heart beat us, that keeps us alive, and that makes us wake up in the morning with the desire to do.

Charles Ravasio is an entrepreneur building grew in the lands of an ancient rural village, once used as breeding of goats: Cavril (caprile in bergamasco). Its work has led him to invest in the abandoned village of his childhood in Sotto il Monte Giovanni XXIII, was determined to bring it back to life.

This recovery has given birth to a farmhouse, a house with a terrace from which I have enjoyed, sitting on a bench, the beautiful view of Bergamo. But not only, he also revived the old cellar where lie the bottles of the wines produced on the farm adjoining Sant'Egidio.  Una storia familiare di origine contadina iniziata nel dopoguerra con l’acquisto della prima vigna: ‘Ronco Evening’.

Ronco Evening

Tre ettari di vigneti e uno di oliveto da cui produce olio extra vergine di oliva da cultivarOil mill, Casaliva, Leccino and Pendolino, and the wine that bears on the boards of its biological agriristoro. Ronco Evening, product with a cut of wine Merlot variable between the 60-70% and Cabernet Sauvignon for the remaining part, Tessére obtained from Merlot, Turano da uve Cabernet Sauvignon, and finally Marinele, da uve Yellow Muscat.

During dinner, where I met, Charles I expressed the desire to know how worthy of his land and its production using raw materials of small and medium farms in the area of ​​proven quality.

From an idea often arise projects, that if shared, together and allow you to do well. Questa determinazione ha fatto nascere l’associazione delle ‘Setting Terre’, a group of growers united by a desire to enhance and promote the production of wine from Bergamo, many not yet considered as such.

Commitment, passion, quality, value, growth, and study programs: these seven key points that unite producers who want to associate. Seven, symbol of perfection linked to the fulfillment of the lunar cycle, for the Egyptians a symbol of life.

The night I met him, I had the pleasure of tasting a dish typical of the peasant: the Bread soup with vegetables with poached egg (poached egg). A dish by some considered poor, for me a rich dish, tramandandolo from generation to generation because it allows us to keep alive the historical memory of our bell'Italia.

A tree without roots has not lifeblood, exactly how a country that does not keep her memory alive…

I love the Historic Pubs, those in which, when entri, breaths history and tradition in the dishes you hear the territory. Well, in my laps when I meet a, make no mistake that I did not do away, or better, later I immerse myself in its atmosphere.

The choose carefully, asking advice to people who encounter, after having known and made them understand that what I am looking for. Nothing sparks, I try oasis for those who love, over eating, places to live, products and people. Well, at the conclusion of my visit to the farm Court Fusia in Coccaglio, I was advised l 'Historical Osteria della Villetta in Palazzolo, Brescia. Good advice ... I'll tell you now that.

During my courses my traveling companion is often the navigator. The imposed, lui mi guida, and I lose myself in my silence and in the many scenarios that gives us our bell'Italia (I am a woman silent, even if someone hardly believe).

From Coccaglio I reached in a short Palazzolo, a village in the province of Brescia slow pace ... those who love to follow as soon as the weather will allow me. After parking near the station, before entering, I stopped to look at the external facade: a typical-looking building of the inns of yore.

You should know that when I go into a place that I like and I'm curious, My eyes continue to orbit, but not only… I just can not stop to take! Usually, I apologize for wandering the halls, I explain that it is simply my way to acclimate, to understand and learn more about the people who live in the places I visit. Once satisfied, then, there is the next stage devoted to questions, to deepen what struck me. Mind you, one hundred Zitta, is a bad sign. 😉

I have to admit that at this Osteria I've done a lot of questions. Welcomed by Maurizio Rossi, l’oste, I visited corners of history by listening to his stories. From 1989 together with his wife Maria Grazia Omodeis, leads this reality born from a century-old family tradition, but not only, because here, exactly in one of the rooms in the annex at Osteria, was also born.

Maurizio Rossi, l’oste

Initially in youth, both have followed different paths from catering. He mechanical engineer, her teacher with experience in local politics by 1995 to the 1999, as President of the Provincial Council of Brescia. Then, as often happens, sources have called. Liberty style venue for years at the helm of this 'Inns of Italy's Slow Food', found with them the right continuity following a path of restoration that brings forth, with good products of the earth, food traditions Brescia.

I believe that now more than ever, is this the right way. Tradition, simplicity and good agricultural land. A winning mix never out of fashion for those sitting at the table looking for good food, and around him, conviviality and genuine people. When I went to see them I willingly accepted the proposal by Maria Grazia lunch with a soup made with homegrown produce. I love it, tiepido e estate of broth inverno, rich in vegetables, expression of the richness of our agriculture. Accompanied by a good extra virgin olive oil and some samples of Franciacorta DOCG, has made the park a hiker special and memorable ...!

I conclude with a quote that I read only later: “The prestigious British magazine Monocle Republic and cite the Osteria della Villetta as one of the ten best places in the world Charming.” What about? Perhaps that simplicity is the key to success, understood as a search for authenticity in the people and all nell'enogastronomia.

Osteria della Villetta – By Osti 1878 Your Marconi, 104 – Palazzolo Sull'Oglio (BS)

A few days ago I did a little survey on what people expect going out to the restaurant. A pleasure to which Italians hardly give up, even in a time of crisis like this. I often hear people say - but how, all are in crisis but the restaurants are full! - Sure, not all, but many.

As for me I love it (are better at eating than cooking). 😉 Assaggiare cibo e vino è una mia grande passione, a moment of true bliss gift that I carefully choosing the place of refreshment. Sometimes I follow the advice of friends and acquaintances, while sometimes, especially when they are traveling, uso il ‘Tosin method’. How it works: with the excuse of a photo 'attack button' with the locals who say so, I washed for, and then, I ask directions on eateries where typical stop eating. The results are often surprising!

But now let's go back to my little survey. I state that I was very surprised that few have made reference to the 'account'. I am convinced that at a critical time like this the right relationship between quality and price is one of the main reasons that determines the choice. Some argue that it is impossible to eat well without spending, alas, molti non si possono più permettere. Io credo che partendo da buone materie prime che l’agricoltura italiana ci mette a disposizione, you can do without spending a quality kitchen madness. For example, a pasta with tomato sauce if done well, is a great dish!

That said, below, here is what has emerged (I also added my thoughts). Some, nothing new, but perhaps it does not hurt to remember.

Italians when they go to the restaurant would…

• Qualità e accuratezza nell’uso di buone materie prime. Italian agriculture provides in abundance there without exorbitant costs. In this regard, I particularly recommend the fruit. A basket at the end of the meal, without having to ask, is more than welcome! I forgot… I would also recommend the salads, there are very few restaurateurs who know them as they go without.

• Friendliness, education and courtesy. A smile is the best host (and costs nothing). Having to deal with the service staff is friendly and a point gained favor.

• Accessibility. An essential feature considering the 80 million people with disabilities in Europe… 650 million worldwide.

• A the wine list well done broken down by region, and not only with the usual well-known names. There are production of small and medium-sized agricultural realities of excellent quality.

• We are a land of great oils, mwe want to put them on the tables so that people can know them! Personally them or put them there or ask! About, also applies to the vinegar (and I'm not referring to some balsamic products that have nothing to do). Among other things, there are many who love wine vinegar, but it's good (I understood). Once it was in every cellar, today is almost a rarity. Let's go do it!

• A relaxing environment. I happened long ago, in a place renowned for its excellent pizza, see running up and down the staff in the dining room. It was filled with some, but be struck by the continuous passage hectic, urtava we. I love the peace ... I is crucial when I go out to lunch or dinner.

• Cleaning and services in order treated the same way as local host us to eat. Unfortunately it happens it happens the other way.

• The possibility of having a space for their pets What is very much appreciated by many.

• The parking that, in cases not provided for in the vicinity, There is facilitated when we book without making us go crazy on arrival at the unexpected difficulty.

• Wifi libero restricting the use of cell phones, which sometimes is abused by disturbing the peace of others. Compared to first of all.

Regarding this last point, Having regard to the use and sometimes misuse of the media, I would like to find 'Face to face Restaurant’, I think the name makes the idea of ​​what I want: #socialization.

Three rules for guests: you must sit at the table with people who strictly do not know, presents itself to us and chat, and… cell phones off. Outcome of the evening: it is easy to hang out with new friends, or ... try again and you'll be luckier! How about… we talk about it? 😉

Here are the answers to my original survey:

The table in the photo was staged by Amelia Face, freelance fashion designer

The first time I saw Piero Bertinotti it was like seeing an old trunk of olive. You know the olive trees, those marked by many grooves that draw the eye to the pride and peace that transmit? Well, I do not know words to explain better, I know that the feeling I had was this, but not only… looking Piero, that evening, I saw him in the face of my father.

I think it's been over a year since that time, whatever was left in me like a tightrope, call it pure sensations, but I had to go back to find the man with whom I felt the need to speak. Life d'istinto, convinced that in good times and bad everything makes sense.

Piero Bertinotti, with her daughter Paola and daughter Laura, leads to Borgomanero in the province of Novara, the 'Pinocchio Restaurant‘. A local in 2012 celebrated fifty years of work created with his wife Luisa. A realtà, as often happens, born from a passion.

Piero was born chef, began his working life as a truck driver in his father's. Fu nel November '62, with the purchase of the parents of 'Pinocchio Bar' in Borgomanero, to bring it closer to the kitchen. The time, experience and enthusiasm then did the rest.

There are things that you can not do without. You can not always choose what we want, but above all we love to do. They say they want is power, I only say that those who do not test has already lost. Piero has done. In his local fairytale you can escape from reality for a moment. Although it does not have the 'star', I am personally convinced that the real stars, ha ce compatible with Gia.

When I came back to find it, waiting for him while he was still in the kitchen, I sat in exactly the same place I had occupied the first time I had been there. In front of the large window, looking at the garden wet with rain, between a speech and the other with Laura and Paula ran the thoughts interrupted occasionally by the dishes that tasted.

Nostalgic atmosphere and pleasant music suddenly drew my attention to a man who looked like me in the room admiring a plant mimosa. I have no fear of saying what I feel. It’ why not spontaneously I restrained myself from saying… “But how beautiful life…” He looked at me, and sharing the same thought me smile.

Once finished lunch I moved into the living room by the fireplace. Looking burn the wood was reflecting on the 'heat' that transmits the fire, in the broadest sense of the term. Once there was a fireplace in every home, was to the nest, the meeting point of the family. I really miss those days ...

While I waited for Peter to reach me, on a small table I noticed the calendar of historic cars of 'Association Les Miserables Borgomanero. A passion that unites us and that we grow both as soon as the weather permits it.

Upon his arrival, After the customary greetings, I think he expected the usual questions. I do not do interviews with real, or better, we say that what interests me is to understand people when they feel that their existence can send me something. It 'sa way I learn by listening to the experience of those who, Piero, familiar with an industry that I love but by the many facets.

We spent the afternoon so, anecdotes, advice and stories of life. I'll tell one that struck me in particular. One evening a few years ago Piero received a call for a last minute booking. The lady on the phone asked if he could have dinner together with another person to 21.30 justifying the delay for a return from abroad. Piero despite the time agreed, commending, however, do not delay.

From there a short lady called warning that unfortunately would have been late an hour for reasons not related to their. Piero heard the tone mortified accepted, provided that the two people were content to simple dishes. The couple arrived: it was Oscar Farinetti and his assistant, of which Piero was not aware, but who knew. In an age where most go on with names altosonanti, listen to this story made me very happy. The rest I leave to you.

At the end of our chat, when I asked him if he had someone in the years to inspire, did not hesitate a moment to answer. I spoke of a 'Cook with a capital C’ which he considers the best. A man who loves to be in the spotlight, some consider to be a free spirit insane.

La follia, the real one, we see it every day in people who apparently seem normal. What I mean is quite another thing, is synonymous with genius that changes the world through ideas. I love challenges and people of character, sometimes rough, but that leave a mark. Of course, I got to give the name of the Chef who keep to myself for now. First I have to know.

About, I did not say that the first time I was by Piero I ate snails more good in my life! I advise… 😉

Peter and Paola Bertinotti with the book 'Family Secrets': home recipes handed down from generation to generation among the friends gathered. (photography by Paola Bertinotti)

My first time with a hedgehog has been a few years ago in Milan at the restaurant 'Da Giulia'. But what you got?! The hedgehog in question to which I refer is, indeed it was ... a great sea urchin! 😉

Never having had the opportunity to taste this delicacy, few years ago a dear friend has seen fit to provide for taking me precisely at this restaurant in Milan. A family-run business whose owners, Abbott and Julia both of Bisceglie in the Province of BAT (Barletta-Andria-Trani), are united in life and in work from twenty-five years.

After that there were other, also because they are now friends with whom, sometimes in person and sometimes I interact on social, but mostly I delight the palate.

That being said now take advantage of the occasion to make them some questions, but above all to explore some topics that I care very. When I go to a restaurant, who knows me knows, I go with a critical eye, and not only. The quality catering can be a lot for the promotion of the territory of its productions.

Giulia is too busy in the kitchen, Gianni's up to you to answer me! Are you ready? Today we will talk about the territory, of food culture, of extra virgin olive oil, della doggy bag, of wine, alcohol test… of course the restaurant.

• How much of your land, I mean how traditions and specialties in the kitchen of your restaurant?

I want to test? Cinzia are ready! Therefore, all our cuisine is based on typical dishes of our homeland even though a modern twist. We use raw materials typical of the area such as Senatore Cappelli flour produced in the Murgia, the grits Tumminia Castelvetrano, the burnt wheat Daunia of San Severo, extra virgin olive Bisceglie, le verdure, la frutta, shellfish and seafood from Manfredonia.

• Often insist on the fact that pills with food culture, can also be made by caterers explaining the origin of the raw materials of the dishes that bring to the table. Share?

Absolutely agree with you. And 'our habit to tell the dish that we bring to the table for our guests to make them understand what they eat.

Busiati Trapanesi semolina Tumminia pistachio pesto and tuna bottarga

• Let's talk about extra virgin olive oil. As I often say I would like to see on restaurant tables, as is already the case for wines, of 'cards of olive oil' pills with information that present briefly the characteristics of the cultivar (variety of olives). Then, I wish I was offered a small bottle of olive oil is representative of an area that I would use during the meal, I would pay the bill at a promotional price, and that I would take home. Utopia or hope? 

Speaking of oil can not forget when I was a child I devoted the olive harvest in the countryside. I remember the alarm clock a good time to 4.30 and my father, who lit the fire to warm up while the big predisposing the jute sacking around trees. Tempi duri ma belli.

I wonder if it is possible a list of extra virgin olive oils? Some have it, the important thing for me is to have a certified quality extra virgin olive oil and olives produced in Italy by land. As you know I use extra virgin olive Lamantea, a product of the lands of Apulia. The varieties of olives used are the olive and olive CORATINA OGLIAROLA, typical of our land.

• Now for the doggy bag, or rather the package with which the guest of the restaurant brings home the food that has advanced. A consuetudine all'estero, in Italy a much less practical in use. Are we too 'gentlemen'? I wonder, but how they do it?

Cynthia is we ourselves who want to bring home the leftover food in a container ready to be heated. I first and foremost am opposed to the waste of food, especially in these times of crisis.

• Same thing goes for wine, at least for me. Given the correct restrictions in force, in case we should put the guide is desirable, when you order a bottle and you end up not, that they could take home. Sei in Accord?

Some,  it happens that some take away the bottle. Customers are now aware of how much they can drink. It’ for this reason that I chose a good number of bottles cl 375 while I decided not to serve wine by the glass because, in addition to losing the magic of uncorking,  can be recovered even think about wine.

The Sicilian cassata Giulia

I conclude my talk with Gianni remembering, about the limitations in force concerning the consumption of alcohol, that the regulations require mandatory for all public places open past midnight, possession of a device which allows customers who have to drive to detect your blood alcohol level, the well known limit 0,5 grams (for new drivers is expected to rate 0).

It would be advisable that they had all, even those that close before midnight. However be aware that it is our right to ask to be able to make an 'alcohol test', in case we have doubts about what we drank.

The photographs of the dishes are of 'Da Giulia Restaurant’

Once when you went out it was said: "I mammeta and you ..." Today, things are a little 'changed, let's say you wish to adapt to our time this way of saying the phrase as complement: "Yes mammeta stand andThe phone ...!”

With mobile phones we share our passions, emotions, the things we like wherever we are. The technology allows us to make everything faster, shortening distances.

We are now all social, and that's okay, but sometimes too, so as to affect social relationships, the real and direct, and this is less well. Wait a minute ... I feel boo ears ... oh my what a nuisance! That's what it is ... my son Andrew, who is telling me: “But going from that pot calling the kettle!” Andrea, but which preaches, let's say I'm doing just reflections, each end is free to act as it sees fit. As for me I admit, sometimes exaggerate, and then do the mea culpa. 😉

The truth is that those who do like me now is social communication in all respects, but beware, the network is a great promotional tool but it must necessarily be integrated with direct knowledge of the people, territories and productions: an irreplaceable and indispensable to better understand. Un concetto su cui non ho alcun dubbio.

You will say: "Cynthia, but this whole premise ... why?!” Let me explain ...

A few nights ago I was having dinner at the restaurant 'Da Giulia' in Milan. A family-run business founded in 2006 at the behest of John and Julia, a couple together for thirty-five years in the life and work. He graduated from the Hotel School, she accountant with a passion for cooking perfected over time after acquiring the techniques and good recipes of Mediterranean cuisine.

Well, that night at our entrance, I noticed a particular picture which called for dialogue coupled with good food.

As he says Gianni: “It has lost the pleasure of the talk at the table as was the habit once. This indifference, This apathy that known in many restaurants, saddens me. I'm tired of seeing, not only in young, misuse of mobile phones and tablets on the tables that distracts from the harmony and love for food. The same thing that happens at the table in the family. It is not the most talks ... watching tv without speaking.”

Maybe we should think of, or better, of moderate. Let me tell you a story that happened to me about three years ago. It was the first time attending an event at a large hotel in Milan. I was still immature and not accustomed to the world of digital communication.

Well, I remember that I was completely deluded by the behavior of the people at my table. Virtually absent. I talked and talked, and their digitavano and digitavano, a bit 'annoyed by the blonde chatterbox, ma in realtà, especially disoriented.

Looking back on this episode and many atria to follow, I reflect on the fact that we must not get carried away. There is the use and abuse ... Obviously all free.

About, that night I have not dedicated only to notice the squares… 😉 La mia attenzione l’hanno avuta anche dei ricci di mare con cui ho fatto la scarpetta, Busiati of Trapani semolina Tumminia pistachio pesto and tuna bottarga, a salad of prawns and scampi Mazara Catalan tuna tartare with red, and finally, my unfailing slice of wonderful cassata that prepares Giulia!

Ahh the food wonderful thing… a grade pleasure of the senses! 

Exactly so, I would like to un'Agricolazione with many agricultural products. Perhaps I ask too?!

The stop itself as, given that in addition to a juice among other too dear, seen 3 euro required a far cry from the selling price to the source of oranges, some sweet, a coffee or a cappuccino, the proposal does not go quite as well as dedicated food!

In short, I do not understand, and consequently provoke! Someone explained to me why only in hotels, at least in almost all, there must be a better offer in this sense! Mah! You could help so many agricultural situations by simply using their products for a good and healthy breakfast, my favorite meal and also the most important of the day.

Unfortunately Italians because of the hectic pace of life that lead to neglect the very. Perhaps this is why the offer catering in the morning is very limited… but not justified! At least on Saturday and Sunday I would like to see far more deals!

Dr. Catherine Kousmine, born in Russia in 1904, advised his patients to a royal breakfast, pranzo of a prince, and dinner from poor. As for me I would do the Queen every morning! 😉

I'll tell you this little episode. Not long ago, as I walked in the mountains in Switzerland, along the highway, and more precisely in Bellinzona, I stopped in for breakfast. I think it was the best breakfast I've ever been proposed. Practically there was everything. Frutta fresca e secca, baked goods, yogurt, juices, frullati, centrifugal, teas ... short, a true spectacle of colors and handcrafted products that made me think… "I wonder how many farmers are helped so ..."

You will say: "A contessino the Court Santo Stefano ... Cinzia, but in what sense?!"Let me explain ...

Therefore, I often meet again with people with whom I have worked extensively in the past. What amuses me somewhat, especially because they often find themselves in front of a totally different person, let's say you ... much more, I would say a much more pleasant and smiling. This is because until a few 'years ago, I was a coordinator battened Viking forced to stand up to a lot 'of doctors (some rebels), and then I had to make the tough.. (to pretend, rather, then seriously!) 😉

That said, after yet another invitation to a 'contessino' (then you will understand why I call it), I decided to accept accompanying him to dinner. In fact, the subject in question, which at the time I worked, is an intelligent and committed to fighting injustice by writing and not just. I was just a little 'reluctant for his ways, that, as my father said, are the classic attitudes 'Bausch'. For those who do not know him, this term Lombard dialect, is used in an ironic sense to refer to a person who airs.

Anyway, taking a cue from one of the protagonists of the Italian Risorgimento, the beautiful Gigogin, and as I sometimes define my dear friend Giorgio Ferrari, daghela a step ahead, from the chorus of the song that reminds her for her courage in making a step towards the foreign oppressor.

Obviously there are not oppressors here, say more foreign, since the contessino snubbing the area where I live wanted me to take him to dinner in Gran Milan! Seee ... I pull it out of the spider, it is neither…!

Worship Milano (apart from the traffic), and I love the challenges! So I told him: “Caro, in the first place if you want me to take steps, and second, we go to eat in my part!"The contessino, surrendered to my will, had to pull out his' torpedo’ as he calls it, and it was decided to pick me up! Third! 😉

Answered the question you know where I took? Well, we went to dinner in an old courtyard in the old town of Cesano Maderno, the Court Santo Stefano. Il malmostoso, after complaining for doing two-step walk, and after stating that he did not eat fish because as a child he had remained a bone in the throat, we gave up and followed me.

In the meantime, in my mind one thought ... I can do it not tonight!

But just think ', the 'contessino scribe golfer doctor' has enjoyed everything! From quaint place by the ancient walls, until the aperitif in the basement.

As far as I'm concerned, as well as to introduce it with those who have followed the dinner-citizen as a man with the snobbish, I removed also the satisfaction to correct when, asking the clerk in a room Barbera, I replied: “Sinstitutions nobleman, which is said to be the Barbera!” Ehhh… when ce vo 'ce vo'!

But not ended! While I gustavo a chickpea soup and mussels could not help saying: “Cynthia, but you eat the mussels! But do you trust!"Uhh ... I said signur ebbasta!

My meal ended with a 'Miascia Como', a typical cake made with bread, amaretti, My, pere, raisins served on a sauce of persimmon, and, an ever-present glass of liqueur liquorice I love!

Boys night ... luckily that, as for Cinderella, the spell is gone midnight! Obviously joke, all in all I really enjoyed it! 🙂