Tested in a painting by Cesare Ronchi, besides miller artist.

First, mill or mill? From Late Latin molinum, with mill refers to the machine that, per l’appunto, grinding the cereal allows to obtain flour. The mills instead, refer to buildings can be found in these facilities. Are divided according to the action and the grain size of the grains that treat. In the old days their presence in the territories influenced greatly in the economies. Do you think that in the thirteenth century in the Briosco, in the province of Monza and Brianza, there were eight active.

That said, as they say, who goes to the mill s'infarina! So it was for me too ...

A few weeks ago, entering the shop from my baker, I was attracted by the sight of a bread amber prepared with flour Sorghum, an ancient grain gluten-rich nutritional properties. Come to abitudine, when something strikes my attention, I can not stop myself from asking questions. The reason is very simple, I like to eat satisfying the palate and sating the mind.

Well, asking the origin of the flour, I got information about the mill from which it came. Given the short distance, after appropriate contacts, in a sunny afternoon I started to make a visit. The rolling hills and green landscapes Brianza I always surprise. Atmospheres that not far from the center of Milan allow us to recover the natural rhythms that the frenzy of city life often takes away.

Reached its destination, after a short walk around as is my habit to do to acclimate, I live by Cesare Ronchi, third generation of millers in Capriano Briosco. At my entrance I was greeted by a man who lived his face got me involved in his stories. Stories of land and work ... of men and women who have made Italy seriously. Sometimes in his words sadness and anger, we feel the same in so many for what in recent years has been done in this country. Too many lands mugged and too many craftsmen brought to their knees.

Cesare Ronchi was born in 1942, at the height of the war. Its, a family of millers that gave an early age, the rudiments of an ancient craft: the miller. It was his father John to start the business thanks to a sum of money received as compensation for an injury to a hand. With the help of his sons and his wife, thus restored the old mill, dating back to the 1400. An activity that has found continuity until today thanks to his son Cesare.

As I listened I looked around. Wherever seeds, cereals, legumes ... agriculture products once they become ground flour. But how many there are?! The reality is that most, when they choose to buy it for sweets that wheat indicated 00, the finest and one with less nutritional value, and to make pasta and bread privilege that of durum wheat, semolina.

After the wheat (wheat) one can not but mention the cornmeal (maize) used for polenta, or that of barley, Spelt, rye, soy, bean, chestnut… There are many, even without gluten for celiac. In this regard mention for example buckwheat flour, the quinoa flour, the sorghum flour, chickpea flour, flour and amaranth flour Cannabis sativa. Flour for all with excellent nutritional properties.

Visit a mill brings the mind to ancient times. My hope is that these places, testimony of our history, non vadano persi per il ruolo che rappresentano per il nostro territorio.

“When in Rome, mill that are!” Cercateli and visitateli, because their meals are good for our health and the economy of our country.

The Molino di Cesare Ronchi
Via E. Fermi, 30 Capriano Briosco (MB)

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

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 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

Today on my way to buy my bread from the baker, I came across a nice story. The protagonist is a Sicilian woman of eighty, the sweet lady Gina.

I love listening to the stories they tell seniors… stories of memories, people, of flavors, traditions that bring us back to the land that each of us has the heart.

Gina, thanks to the support of Gianmario Longoni, a baker in Cesano Maderno, carries on an ancient tradition of his country: Sicily.

Every year, in the laboratory of handicraft shop Gianmario, prepares a distinctive symbol bread from various forms of celebrations dedicated to Saint Joseph: ‘U Cuccidatu’.

With the help of Gianmario and grandchildren, proceeds with patience to the mix and the recording of this simple bread dough that, once brushed with egg yolk and cooked in the oven, enriches the altar and is offered during the celebration of the Feast of St. Joseph.

One way to remember its origins and to keep alive the tradition of his country. A gesture of love for a land that many have been forced to leave, but despite the distance, continues to live on in the memories and traditions.

A story I wanted to tell in this day of 19 March, St. Joseph's Day and Father's Day. My best wishes are for you today… for those dads who live next door every day, and for those who live in our memories.

Yes, the typical Christmas sweet of Milan was born from a love story, at least as described in the legends. A dolce love you, and not just for Christmas ...

Last night at the Restaurant Il Fauno Cesano Maderno, the protagonist was just Panettone.

Along with Franco Hat Pasticceria Elisa Seveso, there has been talk of its ingredients, of its preparation techniques, and its history.

That said, did you know that the Panettone is born from a love story?

Well you! Let me tell you ...

It is said that Hugh of Antellari, the nobleman falconer of Ludovico il Moro, was in love with Adalgisa, the beautiful daughter of Toni, a baker in Milan.

A love lived in secret, opposed by the noble family of him, who did not take kindly to the girl, because of humble origins.

Adalgisa, against the other, having to help his father in the shop due to the absence of sick boy, was often too tired to meet up with her lover.

To overcome this,, Ugo, worn clothing humble, came from his father pretending to be a boy in search of work. But things still did not go well: a new shop had opened a short distance causing a loss of customers.

It was then that he realized that Hugh, to increase sales, the quality of the bread was improved. Secretly gave two falcons court, and with the proceeds bought some butter in the dough by introducing it. It was a success!

Not content with, under the Christmas holidays, decided to also add to the egg, sultana raisins and pieces of candied citron. The result was a very special "pan del Toni" from which originated the name Panettone.

Although now comes in many variations, I love the classic, the fact that following the traditional recipe of a time.

I remember the first time I felt propose Friselle seawater seemed like such a strange thing for me to goggle! Then, pensandoci bene, I found a beauty that they can not not try.

We think… a boat, due friselle, some tomato, a bottle of good olive oil and sea ..., obviously where clean! What a treat! About, I am forgotten a bottle of wine, possibly a good red, I like it! 😉

This is the good life that appeals to me ...

They told me that once the fishermen Salentines prepared exactly as. Habits lost alas, primarily due to the pollution that has led us to be wary, but not only, I also believe to have forgotten small and simple traditions which in my opinion give a touch of poetry and romance to life.

The Friselle are purely a typical Apulian, a poor dish whose ancient origins are lost until the time of the Phoenicians, that, Merchant ate them wet in the sea and seasoned with olive oil.

It is prepared with wheat flour that of barley; are cooked in the oven for the first time, and then, after being cut in half, a second. One part remains rough, e l’altra liscia e compatta.

It 'used to say that the Friselle must' rozzulare 'in your teeth. Softgel, but also crisp!

Therefore, Let me explain. A few nights ago I attended an evening in which the protagonist was a truffle, and truffle… the “tartufo bianco d’Alba”! 

Alberto Cirio, Councillor for Tourism and Tartuficoltura Piedmont Region, presented by Charles Vischi, organizer of the evening, has described the peculiarities and it told the story.

Truffles are not cultivable, are hypogeous fungi 'spontaneous' who commit their entire life cycle underground. They grow in very specific areas and under specific environmental conditions, living in symbiosis with the roots of some plants. Their birth is still shrouded in mystery. Pliny tells us that a bolt of Zeus, railing on earth, fertilized the point from which it originated.  Whatever the case, io continuo ad amarne i profumi e i delicati sapori che trasformano un semplice piatto in una prelibatezza degna degli dei… 😉 

The location of the event was that of 'Hotel Sheraton Milan Malpensa, while preparing the menu was coordinated by Enrico Fiorentini, chef executive del The Cannetto, in collaboration with colleagues Walter Ferretto of New farmhouse of Isola d'Asti, and Bruno Cingolani of The Castle Stables Govone. 

Before, after visiting the annual International Fair of the White Truffle, hor had the opportunity to deepen their knowledge of this fungus prized. From 12 October will begin a new edition, ben he 83esima che, with a rich array of events, I will celebrate the customs and traditions.

Having said, because you never stop learning, oggi vi parlerò di tartufi! 

Did you know that…

• There are many species, but the white truffle of Alba white, the Tuber powerful Pico, is the most valuable and larger. Do you think its value is around 250-300 the euro etto. Piedmont is the region in which it is no longer present, but can also be found in Lombardy, Pavese hills dell'Oltrepò, in Mantua, and albeit rarely, nell’Italia centrale. 

• The truffle contains about 80% water. It is rich in potassium, soccer, sodium, magnesium, iron, zinc and copper. Anyway, its value does not impact significantly on the contribution food. For fans is pure pleasure tasting. 

• At one time the white Alba truffle is retained in rice, now, for its conservation, is recommended to keep it wrapped in absorbent paper and in cool environment with temperature dai 3 to 6 degrees. A product warranty is sold in a numbered bag due to the origin of origin.

• In October 1990 was founded in Alba 'sNational Association of the city of truffles for the promotion and dissemination of the culture of this prized mushroom appreciated around the world. The quality is determined by expert judgment, men and women, specially trained. 

• To assess the quality of a truffle must be based on 'view, touch and smell '. A nose should be clean so that the gravel does not cover defects. At the touch must be compact but with a slight note of elasticity, while the nose the smell is perceptible only in the time of ripening. Its aromas are reminiscent of the garlic, mushroom and damp earth. 

• For the truffle hunter, in Piedmont is called with the dialect term trifolau o trifulé, good agreement with the trained dog digger is essential. The search of the precious fungus occurs from September to January, and preferably at night, this not to arouse too much attention while keeping secret the routes followed. From this it is easy to deduce that local knowledge is essential to the success of the mission. Italian legislation provides that the collection is free, whether it takes place in the woods than in the uncultivated land.

In addition to this valuable quality, there are many others with a more affordable price. Without removing the undisputed crown with white truffle, cyto eg prized truffles blacks, available until March, or between April and May the whitebait, or July the scorzoni. 

The white truffle cleans well, but does not peel. Unlike the black, should not be cooked. It is used as a condiment, cutting it into thin slices of lightly seasoned dishes. Come me, love the simple dishes and not too elaborate. Maybe that's why during the evening I especially enjoyed the risotto and eggs.

That is a bit too 'trifulé ?! 😉

Source: “Discovering the truffle” – Slow Food Editore

I present to you “lu vi cottu"In the local dialect means Marche “mulled wine”, a dessert wine.

We are Loro Piceno, in Macerata, common to the excellence of this ancient drink of the Marche. Mario Soldati work Vino al Vino of 1971, describing the sensations experienced when tasting a must cotto aged sixty years' writing:

“I find it a dessert wine, excellent. A nice brick red color to dark gold reflections, the strange taste, smoked and rough, corrects and prevents the viscous and sometimes cloying sweetness of many raisin and marsalati. There is something fascinating, deep and rustic mountain, in vino cotto ...”

It let me know dear Emanuela Tiberi dell’The. Agricola David Tiberi of Loro Piceno (MC).

Insieme a lei, but not only, I spent a pleasant evening of food and wine circle "For All Tastes"Dedicated to the region Marche. Coordinator of this tour, Charles Vischi, the setting of the “The Cannetto“, restaurant at the Sheraton Malpensa.

During dinner with Emanuela has spoken at length about this production typically Marche ancient history. Given my interest in the traditions has seen fit to send me a publication produced by the Chamber of Commerce of Macerata, I received a few days ago, and on which I quote:

"Tradition has it that, stored in oak barrels, it constituted an act to preserve the principle medicinal luster to the skin, treat rashes of children, restore the scent of breaths and, mainly, lift the human spirit from the monotony of every day. There was no farmer or sharecropper that once he had his own barrel of wine cooked. "

The mulled wine obtained by boiling the wort from the vines of Verdicchio, Trebbiano, Montepulciano and Sangiovese, resting long aging in oak barrels. In addition to being used in desserts and to flavor meat, is an excellent remedy for treating coughs and colds.

That being said I will say: “But ... the boars are escaped?” Magari you rispondo!

Unfortunately they cause serious and continuing devastation of crops. For years, entire herds damage the crops of these lands, creating serious obstacles to local agriculture. Even the hunting has been able to reduce the presence of these wild animals. An analysis of Coldiretti has estimated the damage caused by the attacks to an amount of more than four million euro.

I reproduce below the outburst that just a few days ago Emanuela made me write me an e-mail:

“Cinzia, Today I went to prune my vineyard; I found out several screws huge hole that they dug for wild boars find the roots. The risk is the consequent death of plants. A real problem is that we live for years farmers in Macerata. Who takes care of duty, but the results are still very visible.”

It seems almost impossible that we can not resolve this situation. From curious what are researching on the web, I found an article in the 2010 of the Province of Sondrio that shows the strategy adopted by local farmers “sull’uso dell’smell the bear” to ward off the wild boars. Strategy to significantly deepen…

Cynthia Tosini and Marco Corti

Among my many passions is also natural medicine. Nature provides us with a lot to cure us, so from time immemorial. There's just a little 'lazy abusing easy remedies. Vivere naturalmente, with the rhythms of Mother Nature, with its aid, obviously just this busy life permits it. We need to become researchers of our well-being, satisfactions and results, amaze us!

This premise to let you know how my "famous antenna" stood, when one day the Kinesiologist Marco Corti I spoke of using a rice called therapeutic. A rice which is replenished their precious gemstone rich in vitamins and nutrients normally discarded by all. Marco has tested with positive results by setting diets in critically ill patients that we describe below.

A process patented by the inventor Piero Rondolino, architect funguses, but above all, resolute man in the pursuit of quality. I met him a few days ago in Livorno Ferraris (VC), in Tenuta Colombara, headquarters of the production of its Watercolor jeweled rice.

I arrived on a Saturday morning by Piero after having called him a couple of times on the phone since, as usual, lost the way I wandered among the rice paddies. Once arrived at its destination input between two towers and a long narrow road led me to him. Between smiles and presentations we commented on the historic beauty of the place. In fact, the Colombara farm is located on an old Roman road, the strada liburnasca, Casale Monferrato which leads to Ivrea. From 1500 Here began the cultivation of rice that has had good continuity through the ages.

Cesare Rondolino, father of Piero, purchased the property in 1935. Little has changed since then. The buildings, the antique farm equipment, the dormitory weeders have been preserved in the state of being of the times, so as to allow the construction of a museum on the theme civilization rice. From 2004 Tenuta Colombara is based teaching at the University of Gastronomic Sciences (Good).

After telling a little 'me to Piero, after that he understood what I was looking for, I have begun to listen ...

Rondolino Piero was born in Turin. In 1971 just graduated in architecture, feels that investing energy in the earth is the right way. Thus begins his adventure with his father's rice farmers. For twenty years working, studies, and research, resulted in the desire to produce a quality rice. Opta per la coltivazione biologica, for the short chain, for Carnaroli, ideally combined with the Italian gastronomic tradition.

Thus was born the 1992 rice production Watercolor, the "Old rice worked cool".  The aging of raw rice kept in a cool place in the silos from one to seven years, allows the starch in the presence of oxygen to perfect in time its characteristics by improving the quality.

Over the next twenty years Piero realizes that the gem that is separated from the rice during the bleaching, nutrient-rich, is unfairly dismissed. In 2009 patented a process by which reintegrates the same as white rice by returning valuable nutrients: proteins, vitamine e Mineral. A rice germ that I tasted pleasantly surprised by the pleasant flavor of peanut. Watercolor today is a company 140 acre family in which they collaborate with Piero and his wife Maria, sons Rinaldo, Umberto e Anna.

This video will explain more about the history of the grain…

And now a word to the kinesiologist Marco Corti with its test.

I tested the rice with watercolor test of muscle contraction for the verification of parameterized rices of high nutritional quality. The rice Watercolor proved to be the best, and today, is believed by me gold standard reference for all diets.

I introduced this rice in the diets of people with severe intestinal problems, in cases of diabetes type 1 and 2, in cases of patients with gastro-intestinal, in cases of severe obesity.

In all cases the dose and the product were monitored by tests of muscle contraction. We have noticed a marked improvement in the subject's condition. Rice is always administered with low temperature cooking in its water (1 measure of rice and 3 of water), and with the addition of extra virgin olive oil when cooking. The subjects treated have never complained about the continuous administration for lunch and dinner, since the product is extremely tasty result.

The rice was also used watercolor on athletes from different disciplines. The results obtained are very satisfactory. The test was done on 10 athletes alternating with whole wheat pasta of durum wheat. We have suggested that athletes eat to 7 days, whole wheat pasta of durum wheat for lunch and dinner, the dose according to their ideal; the same thing with watercolor on rice for a week.

The differences found by the athletes when they are eaten rice Watercolor:

• Minor sleepiness after lunch
• Less clogging food with feces more regular
• Most energy in athletic performance

From the control tests we found that decreased doses of dietary supplements and closures. Not for nothing in the Eastern countries the use of rice is so widespread ...

Marco Corti
chinesiologo.mc@libero.it