Intervista di Uploaded Louis pubblicata il 17 November 2013 its Oil Workshop Magazine

Cynthia Tosini farm is defined blogger. So, in front of the spread of food bloggers, c’è chi, instead, starts from a different view, directly from the earth, by the protagonists of the food before you even arrive in the kitchen and then on the boards.

• What idea of ​​oil did you make during your childhood? The oil of those years was that obtained from olives or a seed oil?

My childhood is linked to the oil much more than an idea. As a child, oil represented the good thing, what was good for, the valuable and sought after product that was used with care. I was a skinny kid with a poor health, one daughter of a father from the tender care. The oil was a natural therapy that he did not fail to add to my every dish. I still remember his words: “Cynthia, Dad now provides you the good oil becomes so strong ..."Growing up my idea has not changed, tutt’altro, strengthened. L’olio, good one, that sought, continues to be a leader in my kitchen. Obviously, the oil of those years and the years to come, per me, is just the oil extracted from olives. Nothing more to my personal taste has never compared well.

• A curiosity: the flavors and aromas of the oil of his childhood coincide with those he perceives and appreciates today?

The aromas and flavors of childhood, being associated with memories and emotions, are inimitable and matchless. In the words of the anthropologist Marino Niola - each of us has his madeleine, the flavor that reminds him of the better age. It's not just regret the flavors of yesteryear, but a state of grace to recreate, a search of lost time. And when we can feel a sense of wonder child, a childlike joy that makes us squint pleasure ... it's Time Regained. However, leaving aside the nostalgia and choosing carefully, Today you can find excellent products with the flavors and scents that are extra virgin olive oil, typicality to promote and enhance the high quality sought by many countries in the world.

• What do you like more of an extra virgin olive oil?

The thing I like most in an extra virgin olive oil, is undoubtedly her perfume. Hearing that I just can not help but squint. If it's good is my expression of pure bliss, mentre name is gold and butter ..., I leave you to imagine.

• How much would you be willing to spend for a bottle of extra virgin?

We say that, of course, do not overdo it, Saturday not to SPEs. If I think that there are people willing to spend crazy amounts to buy a perfume, mean body, I naturally smile. I do not spend crazy amounts, I spend digit reasonable to buy a quality product that I seek, as well as for the good fragrance, also for good taste. What can you do ... I am so done!

• In this regard, for she often buys the bottle of How long? Of 250, 500, 750 ml o da litro?

While it is definitely a good liter, also because the extra virgin olive oil for me is not just a condiment, accompanied by the bread is especially my favorite snack.

• In all honesty, without any sense of guilt or embarrassment, what is your favorite condiment of all dietary fat?

Without a doubt and without uncertainty, and add, with hand on heart, Extra Vergine olive oily!

• Just oil. We come to your work. What are you working?

My real job, as well as my passion and now my life, is to tell what the earth, through the experience of the people who work and who meet the, allows to produce. The result of this expression is represented by many typical features that make Italy a great country known in the world. The mission, my, and that all true Italian, is to promote this.

Blog: The man is a locust

Eugenio Peralta, one of the founders of the site-blog "The man is a locust”.

Ci siamo conosciuti a Social Gusto, the event that allowed us to express our experience in the evolution of communication of the food network. As with all the other speakers in the group, I wanted to deepen his knowledge with an interview with me, or better, with my: “A chat with… ”

Today it is his turn, I present Eugenio Peralta!

Conquered like me and many other fascinating eno, has gained increasing interest I live for raw materials and for stories that are behind a culinary tradition. For his site has chosen a definition somewhat’ risky, “The man is a locust”, let's understand why…

National Geographic defines the locusts insects relatives of grasshoppers, that, aggregated to a group, form dense swarms and voracious able to devastate entire plantations with extensive damage to agriculture. At this point I wonder: “But the man is really a locust?”

The oral a Eugenio, a man or a locust?!

I am sure that many of my acquaintances would answer without hesitation “one locusta”, but in reality it is impossible to doubt the cliffs because the two concepts are combined: as stated in the fundamental basis of our association, every human being is by nature led to inerosabilmente consume all the resources at its disposal, leaving scorched earth behind. Just like a locust, note.

• 'The man is a locust', I would say a comparison a bit 'risky…

The comparison has undoubtedly something disturbing, but when applied to (good) table can also have implications very pleasant. I and the other founders Locust we accidentally discovered this common vocation to "brushing tablecloths" during a trip along the Adriatic coast, in the distant summer 2003, and somehow we have tried to share it with a more or less extensive: before creating a traditional static site – locuste.org – then declined in all modes suggested or imposed by the rules of the Web 2.0, on Twitter Facebook via the ubiquitous blog.

• What are the contents of your site-blog?

The contents are restaurant reviews, with a lot of votes, ratings and rankings of merit. Activities undeniably similar to those of hundreds of other sites, blog and community dedicated to the same topic, often much more respectable to us. As the Locust, however, in our work we adopt some distinctive feature: first of all a yardstick very particular, based on the "quantity", ie on the abundance of portions. In tempi di nouvelle cuisine, Locusts defend vigorously the principle that the restaurant should you eat, and not only taste ... without neglecting the other fundamental characteristics of the room to be evaluated: the quality of the ingredients and preparations, service (also as a setting and location), and of course the price.

• What is for you "The man is a locust" ?

Website and blog for me has always been a hobby, as sometimes expensive in terms of time and commitments, while journalism with time has become at least part of my job: for this I have not been slow to mix business and pleasure, trying as much as possible to enrich our web spaces with original interviews, reflections on the most interesting insights offered by the sector, reports from major food and wine events, Vinitaly at the Salone del Gusto. The approccio, however, remained largely that of the early light-hearted and collegiate: to realize just attend one of our meetings to Crotto by Taste, true local totem-association.

• Your reviews have never been followed up?

We have received numerous criticisms, some threatening email and a few ads of complaints (strangely never been invoked!) by restaurateurs dissatisfied with our work. Unfortunately the world is not only made of three-star kitchens and even if something does not work, in our opinion, is the case of talk, in a service logic to the reader. Often, along with many other blogs 'amateur', we were accused of dilettantism: also in this case, however, I would claim our right to explore, inform and express our opinions, as they may seem low-skilled.

• Eugenio, can you tell me if, despite the commitment and criticism, you feel satisfied?

It Cinzia, my passion has allowed me to meet new people and new sources of inspiration. Utopia is turn this into a part of my job, the dream is to offer ideas and information of interest to those who need it. The suction in the short term, instead, is more modest: I want people to trust the pages of our site and stop calling me on the phone when he needs a restaurant ...

Jenny Maggioni, chief editor of Food&Beverage, monthly food and wine. We met in Varese at the event Social Gusto, in which it was, with journalists and bloggers, the evolution of the communication of the food network.

I still remember his enthusiastic response, when, now time ago, I told her that I would write to her: "Cynthia, wow! That honor! But they are not so important!  Thank you so much for this opportunity! I'm still growing ... Social Taste for me has been a great personal and professional opportunity. Maybe my story can help someone, because I did not believe it myself!

We must learn to believe more in ourselves, too often we underestimate undermining our potential. The important thing is not to get lost following the wave of the moment, because it is our belief that makes us that being only one that makes the difference. Some, sometimes so you risk loneliness, but there is no other way if we do not want to lose that enthusiasm that sometimes triggers in us that flash of genius often put into hibernation…

But now I present Jenny, his way is still long…

Jenny Maggioni started his journalistic experience to montagna.tv, online newspaper dedicated precisely to the mountain tourism. Here he learned the importance of teamwork, then, He has applied to the editors on subsequent experiences.

In the following years, an internship at an online site of the province of Bergamo and events, and then the landing to the monthly and daily online food and wine 'Italy at the Table’, It led it until his new adventure editor of the monthly 'Food&Beverage’.

Another of his dreams come true was to write to his favorite newspaper, ‘style.it’. The satisfaction then, to see published an article on 'The Daily’ in fact women's section, led her to believe that the commitment, the will, and especially the determination to believe in themselves, are fundamental elements in the milestones of life.

Jenny, I want to dedicate the writer and poet's wordsRalph Waldo Emerson (1803 – 1882),  read them carefully…

Believing in their thoughts, believe that what is true for you, personally for you, It is also true for all men, here, This is the genius. Everyone should learn to discover and to keep an eye on that glimmer of light that flickers inside the mind more than the glitter of the firmament of bards and sages.

 It's easy, in the world, living in the opinion of the world; it's easy, in solitude, live by ourselves; but the great man is he who in the midst of the crowd keeps with perfect serenity independence of solitude. A foolish consistency is the obsession of little minds, adored by little statesmen and philosophers and divines.

With consistency a great soul has not, simply, nothing to do. The whole story is resolved smoothly in the biography of a few people and vigorous series.

The passage of time is inexorable, tic tac tic tac tic tac ... it is entirely up to us to decide the intensity of how we want to live it.

As for me I have lived the last three years as if I had lived ten o'clock, and the previous ten, as if I had lived three. Maybe because I feel the need to recover everything that I have not lived, o forse, more simply, because now I try to live all I can.

And so continuous, on a path that I did not yet entirely clear… meeting people, sometimes right and sometimes wrong, I follow the advice, but mostly I follow my instinct. So it was, when, Following a suggestion, I met Aldo Fifth Lazzari.

A man is not easy, I knew from our first phone conversation. A river in flood that overwhelmed me with tales of his many life experiences, a busy life with hard stances and frequent changes of direction.

A few months ago, after a long illness, he left his wife for ever, Mary Rose Stems Lazzari, the companion of a lifetime.

I went to see, and, in the privacy of his home, among the many memories, between his photos scattered everywhere and its a thousand books, I spent a whole afternoon to listen, until, evening came, together we prepared dinner.  

An unusual encounter, on which I had to reflect, so take a sense to write.

Aldo Fifth Lazzari was born in Sabina. During the war he was sent by his family to study on Lake Maggiore. Disappointed, after I attend a drama school, is oriented toward aviation, but even here his character clashes with the military bureaucracy in the short, and decides to resign.

In the late 50s he approached the world food and agriculture. Fascinated by history, and the evolution of human food and, devote much of his life to the study, until you reach the publication of his most important work: “The History of Man through food”.

A life lived by traveling, exploring and studying the power of the various populations. An intense life, full of stories that I will not go over to tell, because too many things done by Aldo during his lifetime.

That night I will stay in the memory that I was a man “drunk on life”, who lived intensely, and who now lives among his books and his memories.

When I asked him why not go and live in the countryside, he almost did not listen, his world is there, in the house.

If I think about what I have left of this meeting, is that the more I understand the mechanisms by which the man makes the world, and more nature and its rhythms appeal to me.

Rosy Battle, blogger and freelance journalist. Active in the field of social research, environmental, cultural and political. Collaborate to date with various newspapers (Lettera43, Terre di Mezzo Magazine Street; Radiopopolare, Social Editor).

It deals, in addition to, Communication and Social Media, as a consultant, trainer in non-profit and Social Media Manager / Editor. The latest project then as a Social Media Editor was the festival of Digital Journalism “Globalnews”.

A presentation of all respect, I would say! Rosy make me almost afraid! 😉

Obviously joke, ma solo perché l’ho conosciuta personalmente durante “Social Gusto”, the event held recently in Varese, that, in addition to promoting the quality of Italian cuisine, a space dedicated to journalists and bloggers to present their experiences in the evolution of communication on the subject of food and wine.

A delightful person in simplicity and sympathy. Do you think that at the end of the conference has delighted us with his tiramisu! I often say to go beyond the windows of appearance, le sorprese sono inaspettate, a volte in positivo e a volte in negativo. Anyway, ci permettono un giudizio ed un’esperienza diretta e reale, ben lontana dal virtuale.

Detto questo entro in merito per farvi conoscere meglio Rosy, e per parlare di #comunicazione e #socialmedia, essendo io un’appassionata della comunicazione digitale.

Rosy, a te the oral… 🙂

• “Food, giornalismo e comunicazione ai tempi del web 2.0.” Qual è la tua visione delle cose?

Direi che il web ha ampliato e diffuso la cultura del cibo, creando community e influencer per tutti i gusti. But "The Italian Kitchen" for food bloggers true paradigm is that, in the times of social networks, sharing passions is greatly facilitated and affordable for everyone. And this seems to me a good thing.

• You call "food blogger failure." Why?

In my Bat-Blog, where I talk about topics "tough" by the social and civil commitment there in plain sight the category "Food and Green", corresponding to two of my great passions: cooking for friends and treat my green corner. I realized along the way that I can not tell her how I wanted, are passions that in a "ipersocial" life I reserved for my private life, intimacy.. So although I deeply love the food, conviviality and sharing, Web me autocensuro. Although some photos of dishes and flowers on Instagram and Facebook a while, "I lose".

• Social Media in Italy have not used appropriately as they should. The answer for many is: "I have no time!"A response that does not consider the real importance of these media for product promotion, or to improve the company's reputation through content sharing. You're the expert, what is your experience?

I confirm,  social media in Italy are not used as they should be. From SMEs to non-profit but also by ordinary citizens and Public Administration.

The care of the communication and content in small businesses, exceedingly, It is still not considered in terms of investment. And yet the world of Social Media, dai blog for Social network, really it allows you to raise awareness of projects and products to audiences, Until a few years ago, unimaginable and costs really ridiculous. What is certain is that you can not relegate them to improvisation management. Communication is a job, and like all professions it takes time, passion and continuing education. Who has gone down this road, identifying resources within its structure or turning to professionals, It is already reaping the benefits in terms of good reputation and visibility.

•  They are romantic woman in the broadest sense, lover of traditions and earth. But they are present on Twitter ..., Facebook, Instagram, Pinterest, Tumblr, Path, LinkedIn, Foursquare, You Tube ... well I launch the network and I share everything I love and believe in. Despite this I strongly believe that the company that we have the opportunity to use, should unite and not replace direct knowledge, necessary experience to live the realities, and to know their products. Share…?

I fully share this view. On the net you can create community on topics, battles, passions. But social networks are not our only world, They are just another representation of our personalities and visions. We must not forget the relationships in the flesh. Although it is true that the grid can be born friendships and loves, collaborations and networks that, anyhow, to be "sublimated" must switch from the virtual sphere to the real ...

• Twitter and his 140 characters, maldigerito by many, I would say, not understood. Let's say that the imposition of its brevity makes many difficulties, moreover not thus make great emotions. A rapid chirping of a thousand potential that too many still underestimate. Do you have any advice?

I agree with your analysis, Twitter has the incredible potential, in terms of speed and content indexing and can be very useful both to inform that to promote events and ideas. The point is this, Twitter more than a social network is an information network in Italy but is not yet widely used in this mode. L’approccio è un po’ ostico è vero, ma una volta fatto proprio questo concetto, si può cominciare ad apprezzare anche la concisione a 140 characters.

• Parliamo degli #hashtag, il famoso cancelletto # that, messo davanti ad una o più parole unite, permette di aggregare le citazioni di chiunque lo utilizza. Io ormai ne faccio un uso abbondante, anzi di più. Da quanto poi, non è più ad uso esclusivo di twitter, esagero… ma a fin di bene!  A questo punto ti chiedo: “Qual è in questo momento la parola della tua vita davanti alla quale metteresti un hashtag ?” 😉
  

In nome omen per cui ti dico #battagliera. Le sfide da raccogliere sono tante nella professione come nella vita. E io non mi arrendo.
 

Anna Prandoni, Director of "The Italian Kitchen". We met in Social Gusto, the event that allowed us to expose our experiences, albeit different, in the evolution of communication on the subject of food and wine. A young woman, listening to his speech, I got confident and determined.

I must admit to being better at eating than cooking, convinced that, you can love food and wine in all its aspects. Personally, the thing that fascinates me most, course as well as taste, are its traditions and its protagonists. I like to go to the roots. For this reason, when Anna gave each of us a copy of the speakers 1 'edition of "The Italian Kitchen" of 1929, I caught the gesture with a lot of emotion.

Today, as well as ask a few questions to get to know better, I would like to mention some steps that copy I have just mentioned. An edition of 15 December 1929, the first well of 84 years ago. Comes naturally to me comparing it to an elegant lady in step with the times, lover of style and traditions, that does not neglect the details, and that considers food a distinctive feature of our memory and our territory.

Along with Anna Prandoni to Social Taste with Laura Pantaleo Padlocks, Rosy Battle, Silvia Giovannini, Samanta Cornaviera e Jenny Maggioni – Este Gardens – Varese.

Anna, a te the oral ...

• So you're director of a newspaper, wife and cook, I forgot something ...?

I'm also a huge fan of classical and contemporary dance, a voracious reader of novels and essays, una Twittomane, and a tireless traveler.

• I often say that I am a thorn in the side of the cooks. Provoke them a little bit because I think that often exceed with the "fireworks in the dishes".  Tornare un po’ alla tradizione facendo cultura del cibo e del vino anche al ristorante, what is useful and good. Two more words when dishes are served, or a wine, or the superb olive oils would not hurt our own ...

I agree, but at the same time I consider unnecessary and excessive protruding explanations, especially the ones that tell you how you have to taste a dish. If you feel the need to 'explain' how should I deal with your creation, we are in a different area from the nourishment. We enter the world of artistic creation. And then there are the restaurant, as commonly understood, but in a place where I attend and participate in a culinary performance.

Until we can get the public understand this big difference, we will not be able to explain why a huge bill, and even the value of Carlo Cracco compared to traditional trattoria cooking very well. Caution: I did not say I prefer one to the other: I only say that we must at all costs emphasize the differences to appreciate both.

• Chef superstar, it can not be more! Okay that is their moment, caspita ma,  mi viene spontaneo chiedermi quando cucinano? Recently, joking with some of them I wondered when they will make a movie? Title: “Lo Chef che aspettava le sue… stelle” 😉 Esagero?

Not. Lately, our chef, joking, he said to his colleague starry: more than three you do not damage, the fourth had not yet invented. This need for affirmation, however, is the ancestral, in my view: for decades the cooks were relegated in their kitchens, to do hard work in the days and times when normal people are having fun. Now that you have cleared customs, it is also understandable their healthy need to stand out from their dens.

However, most of them, in the secrecy of the confessional, confirm that they want to come back soon. Then, a clarification: says Pierangelini answering the question 'Chef, but if you are here tonight who cooks at his restaurant?’. 'The same people who cook when I'm at the restaurant'. Dispelling a Myth: the chef true, the head of a brigade of cooking in a restaurant structured, no cooking ever: is to pass, controls the dishes, and deals with the conception and strategy of the restaurant. The good chef is one who is able to convey to its employees its history and its technique, and enable them to replicate his dishes, without him.

• And 'the era of new communication Food bloggers go go! With all due respect for the passion, all write about cooking now. What about ...

Which, fortunately, in the world of food there is room for everyone. The market, il web, Readers will evaluate and give reason to the best content, as it ever was.

• I now come to some quotes. I'm reading the first edition of "The Italian Kitchen" of 15 December 1929: "It can be said that for some time the family kitchen is in decline." I would say that the most current ...

Very current. The first copy is my security blanket: every time I make a presentation, or I am going to write something the consultation: I always find a step, a cue, a hint that gives me the 'the' wise and sensible things to write today.

• Continuous: "You can feel good in your living room and be comfortable in the kitchen; pantry must have for every woman (I add every man) la stessa importanza del guardaroba come la cucina quella del salotto”. Questo a sottolineare quanto sia importante ricercare la qualità negli ingredienti. Products of poor workmanship at low prices should not deceive ...

Agree. And we must never limit itself to the kitchen: our magazine has always been a reference point for the art of receiving. Not cooking for 'exercise in style', but to make a gift of love to their loved ones. And then you can not serve a recipe cooked with love on a plate or bad without tablecloth, or without accompanying by a light conversation and appropriate.

• I conclude with this: "If in the nineteenth century and the beginning of our need higher averted from the kitchen, must attempt to rejuvenate the art of cooking, which is the essential link of the union of the family. "

Amen! Whether it's immediate family, enlarged, Friends or relatives, the kitchen is really magical place, the glue necessary to make each assembly a unique and joyful. Some, we can not mess it up badly cooked!

Belle replies! Blanca Anna, and hooray ... The Italian Kitchen!

The recipe: “Le Macine”

I'm going to take the bread from the baker ... love it!

You know that smell that you feel coming into the shop ... mmm, wonderful!  But beware, c’è pane e… Bread! 😉

I want to do some 'clarity! Today you go to the bakery, but to talk about bread, flour, ... yeast and sourdough.

My victim of the moment is Maximum Grazioli, a baker who I met at the last Meeting of Subversive of Taste.

From 1974, date of opening of his shop, produces continuity with bakery products.

"The bread, a flavor that has a zest for life and that leaves you speechless, that accompanies us and leads us to walk through time. Maximum Grazioli "

But now bake bread, ops che ho detto, inform you today ...! 😉

• Hello Massimo, start from the beginning, but how to make bread?

To make bread, but it's good, you need to use high quality raw materials.

First. The use of stone ground wholemeal flour is fundamental.

Second. Giving due importance to the time needed to ripen the dough, fundamental step to develop aromas and flavors, and to make it more digestible.  

Third. The sweat and toil of those who make the bread you from his soul, but in exchange wants your.

Fourth. The yeast.

• We speak of a fungus. Eh si, its a fungus, "Yeast". Therefore, you hear of yeast, Yeast mother ... Let's ripassino?

The sourdough starter is a culture of microorganisms, various fungi and bacteria, whose metabolism produces a fermentation, that is, transforms the starches of the flour into carbon dioxide and alcohol, making the dough.

The real peculiarity of the yeast, is that among the various fungi and bacteria (the two species are cousins), are present lactic acid bacteria and acetic that produce a series of organic acids and damage to the bread, made with yeast, unique characteristics in terms of aroma, digestibility and retention.

Unlike, in yeast fungi are present only (Saccaromiceti) which ferment is, but produce very little organic acids. You can understand very well the aroma of bread.

• Now step to a topic that I would call hot, I am referring to flour. Let's say there's a bit ' of confusion between the consumer, because sadly there are bad meal and dubious origin. Do you want to tell me about it, and especially, give some advice for a more informed choice?

From my point of view it is crucial to use the stone ground, that are integral,  and that possibly come from cereals organic farming. This gave him the true value of bread for anyone who decides to bake in a home or professional.

I confirm then, that in the world of flour from mills industrial, not everything is clean and clear. I would say at this point, that it is better to buy them from small mills that grind stone, or through GAS, or, finally, in specialist shops kind Nature is.

• The water in the dough also has its due importance. You use that water?

For water I use a device that makes it even lighter by removing some’ limestone.

• Salt or no salt, in the sense that some use it some do not. When, and as such should be used in the bread ...?

It is for the salt, and only sea salt. I use the Piran salt that is less bitter. The percentage is 1,6 % su ogni kg di farina. Also, with wholemeal flour rich in flavor, if it has less need.

In conclusion I ask you a recipe with bread, a tradition, I like it! 🙂

There you are satisfied Cinzia, I'll give you the recipe to make "Le Macine”

Ingredients :

·       800 Article. of stone-ground flour "The Grinders" Mulino Marino

·       200 Article. Rye wholemeal

·       650 cl. water to 28 °

·       400 Article. sourdough ready to maturity

·       15   Article. salt

Preparation :

• Mix all the ingredients, except for the salt, and for 50 Article. water that only add to the end to balance.

• Stir the mixture slowly until a dough well format.

• It 'important that the final temperature of the mixture is about 27/28 degrees.

• Let rise in a warm for more than 2 hours.
  

• Then form the loaf, and let it rise for another 2 hours.

• Bake at 210 ° for 60 minutes.

• Finally, turn off the oven, leaving within the millstones for other 10 minutes with the door ajar.

_________________________________

La Bottega del Pane Massimo Grazioli

from 1974

Via Rossini 15 – Legnano (MI)

e-mail: massig61@alice.it

It’ estate, it is time to carelessness, games and fun. Good, I thought about doing a treasure hunt, then, if it really is a treasure, is to be verified! How? The game, then that game is not, takes place by reading the labels of the products we buy! But how do? And above, those who fail to understand what they read! Sometimes I wonder if some producers think that consumers are small chemical!

If you think carefully, what you read, and that for the most part do not understand, I'll eat!

Today we launch a challenge! Together with Sara we decided to make a play summer, is called “hunting etiquette”. Of course I mean those deceptive, those made for nuclear engineers, maybe then, even they do not understand!

These rules: when you do not understand what you read, or when something is written on the label does not convince, send us a photo, Sara Cordara will be our Sherlock Holmes ... but the label!

 Good, VI presents La investigatrice our special! 😉

Sara Cordara, biologist, nutrizionista e specialista in scienza dell’alimentazione.

For years dealing with communication and nutritional science. Fights to defend and enhance the Made in Italy, and for food labeling clearer, less misleading and deceptive, consumer protection.

• Hello Sara, I read that for years you deal with communication nutritional. You look very young, you want to tell us about your career path?
  

After the five-year degree in biological sciences with a thesis on aspartame,  the chemical sweetener most discussed from time, I decided to specialize in food science. I am fascinated by everything that is nutrition 360 °. I worked for a couple of years at a research laboratory Luigi Sacco Hospital in Milan but I felt a little mouse Laboratory.

Having always had a nice gab, I started working as a popularizer scientific journals with some being as Viversani&certain.  Currently supporting the marketing department of Yakult, un’azienda specializzata in probiotici e con loro seguo un progetto con dei runners. Ho anche una mia rubrica di nutrizione su una radio piemontese.

Are of the opinion that the best form of communication is the direct contact with people, once there was a paper, now communicating through social as facebook and twitter, websites, i blog.  In my opinion it works, you can not interact well, provided that the communication is clean and done with intelligence.

• You fight to enhance the Made in Italy  through more transparent labeling that addresses the consumer towards a more informed choice. View your experience, what is the current situation?

The average consumer reads food labels but includes very little, and is not to blame. In recent years I have received many reports of indecipherable labels and incomprehensible. The fault lies with a system that works badly and often part directly by the European Community.  

Let me give an example, just recently has not passed from Brussels the measure on the stopper to prevent anti-refilling in restaurants olive oil is continuously mixed with the old one, perhaps with that of seeds. It would have been a way to protect our olive oil, the “re” the Mediterranean diet.

• I am a strong supporter of nutrition education from childhood, but not only. Instead of prescribing medicines galore, propose courses for the purpose of education pathology patients to a healthy lifestyle, avoiding the abuse pharmaceuticals, alas, is too widespread in the media. Are repetitive, lo so, but I wonder if in the long run this thought can be transformed from utopia to hope ...

A healthy food awareness takes shape during childhood and adolescence, and here that parents have to work hard, Once adults become complicated change their ways. Childhood obesity is unfortunately increasingly rising taking along all related complications such as diabetes and hypertension.

A good education comes from private households; durante i miei seminari nelle scuole elementari non è infrequente trovare bambini che non mangiano il pesce perché non essendo gradito da uno dei genitori non viene cucinato. Poi c’è il problema del junk food, junk food cheap and convenient that is spreading more and more.

Maybe I'll be too hard, but the idea that consumerism and many food companies go hand in hand with the pharmaceutical, the premium will ” gorge of food” e the second one “care”, the one can not exist without the presence of the other. The latter concept summarizes some’ My opinion about.

Samanta Cornaviera, a bit 'like me ... Venetian speaker for radio and advertising, cuciniera for passion and tradition, profession: “Massaia, ma… moderna!”

I can only tell you that Samantha is a true miracle! L’ho conosciuta recentemente partecipando a Social Gusto, the event which allowed us to expose our experience in the evolution of communication in terms of food and wine.

A force of nature, passionate as me to the traditions and history. Do you think that has collected many recipes of the twentieth century. Io le adoro! If you want to listen to audio format pills, can be found which.

I asked Samantha what it means to be modern housewife today, if it is a myth or if it is still possible. Le ho chiesto anche come è iniziata la sua collaborazione con la rivista “La Cucina Italiana”,  e poi le ho chiesto… rather, since she una speaker, I would say that the only solution is to listen! 

Shhhh… silenzo! 😉

“Le nostre signore sanno che la donna moderna non può scindersi dalla massaia moderna. Si può star bene in salotto e stare bene in cucina; pantry must have for every woman's wardrobe is as important as the kitchen than the living room.”

Of “La Cucina Italiana” – N. 1 Year 1 – 15 December 1929

You will say, mamma bionica, but in what sense ?! Nel senso che Laura Pantaleo Lucchetti è una mamma specialissima con ben sei figli! But not only, oltre che mamma lei è una cara amica e collega, visto che entrambe collaboriamo con il Kale, rivista enogastronomica on-line.

Alcuni già la conoscono, tanti altri ancora no. Ho deciso di presentarvela: eccola, da “Una mamma e sette laghi”, il suo blog personale.

• Ciao Laura, ricordo la prima volta che ti ho conosciuta… Inizialmente attraverso la lettura dei tuoi scritti, then, person, a Olio Officina Food Festival 2013. Una donna semplice, dolce e grintosa. D’altronde non potrebbe essere diversamente con una famiglia così numerosa, una vera e propria “impresa familiare.” 😉 Io sono figlia unica con un figlio unico, ma ho un profondo senso della famiglia. Sono stata sposata per molti anni con un uomo con sette fratelli, quindi una vaga idea me la sono fatta. Some, gestirla è tutt’altra cosa.

        Laura, cosa significa oggi avere sei figli? Sospira prima di rispondere…

Mia cara, innanzitutto ti ringrazio per queste bellissime parole e per avermi dedicato questa pagina. Ho preso un bel respiro e mi sono pure seduta (inaudito!). Allora, andiamo per gradi. Essere genitori di prole numerosa non è mai stato facile, penso. Solo che ci sono un po’ di distinguo da fare.

Una volta tutte le madri di famiglia non particolarmente agiate, sia che avessero un figlio solo sia che ne avessero dieci, lavoravano o dentro o fuori casa. Chi faceva la magliaia, chi andava all’opificio, chi nei campi… è storia, e se uno si documenta bene (prendi ad esempio Carlo Maria Cipolla, il mio personale vate della storia economica) se ne fa una ragione. E’ che oggi il modello prevalente di famiglia è quello atomico, perché si vive lontano da quelle di origine. Un tempo, instead, nonni e genitori vivevano nella stessa cascina, nella stessa contrada, nello stesso paese, e c’era sempre una zia o una matriarca ad occuparsi dei bambini e del desco mentre i giovani – donne e uomini – andavano a lavorare. La casalinga, anche linguisticamente (prendi un qualsiasi dizionario etimologico e te ne accorgi), nasce con il primo Novecento, con gli spostamenti dai luoghi natii, ed ha un successo strepitoso con la ricostruzione e con, consentimelo, gli agi che questa ha portato. Il modello atomico si rinforza negli anni con i problemi annessi: le nuove famiglie hanno una disperata necessità di creare ex novo un sostegno organizzativo che precedentemente faceva parte integrante della società e non era mai stato messo in discussione. Le donne, so, smettono di lavorare dovendo occuparsi tutto il giorno di prole e casa. E cominciano a diventare schiave delle pulizie domestiche, delle mode mediatiche e dei figli…

Facciamo un salto generazionale. Oggi a livello organizzativo come siamo messe? La verità è che facciamo pochi figli, e questo non dipende solo ed esclusivamente da motivi economici. Dipende da fattori organizzativi che spesso e volentieri esulano dalle possibilità della sola donna: o è la coppia ad organizzarsi o la vedo dura, e comunque senza aiuti esterni è particolarmente complicato far quadrare tutto. Again, non è solo questione di soldi. It, se me lo consenti, il cliché casa perfetta gioca a sfavore del numero di figli. La donna si fa un punto d’onore ad avere tutto in ordine farmaceutico. Mi spiace ma io non ci sto. Non si può pretendere che una casa funzionale alle esigenze di una famiglia con bambini sia perfetta. Ecco perché mi sono creata questa “finzione” del bionico: bisogna, in una famiglia moderna, avere tante periferiche a portata di mano per le varie necessità familiari. Se la casa non è lustra alla perfezione, se i bambini hanno qualche macchiolina sulla maglietta, se i jeans li stiriamo addosso, a chi interessa veramente? Solo alla suocera o all’amica snob. Chi ti vuole veramente bene passa sopra anche alle ragnatele.

Per concludere, today, perhaps, è più difficile portare avanti una famiglia numerosa perché le pretese dall’esterno sono troppe, esagerate. La vita frenetica e mondana, le mode mediatiche ti impongono dei ritmi sconvolgenti. Puoi benissimo farcela con tanti figli, anche a lavorare fuori casa (o dentro, come faccio io che scrivo per mestiere), ma a patto di sopportare su di te l’opinione altrui, spesso invadente, quasi sempre contraria. A partire dai familiari. Pensa che noi non andiamo in vacanza da sette anni, stiamo benissimo così immersi nel nostro verde e andando al lago quando ci è possibile… e ci viene rimproverato come se facessimo mancare ai nostri figli un bene primario. E’ tutta una questione di prospettive.

• Ora chiudo gli occhi e immagino di vedervi tutti insieme seduti a tavola a pranzare. Ho una visione allegra, e non posso che sorridere… Non vedo però che cosa hai preparato. Me lo descrivi? 

Per pranzo – papà è tornato dalla notte e la tavola era al completo! – c’erano delle polpette di pane e ricotta ricavate dagli avanzi di cucina. Costruisco spesso pranzi e cene dagli avanzi, almeno due-tre volte la settimana. E’ divertente, healthy, economico. Coinvolgo anche la fantasia dei bambini, sia nella preparazione sia durante il pasto. La mia filosofia culinaria può essere tranquillamente definita un elogio della polpetta e del polpettone! Le polpette fanno allegria, sono piccole, tonde, praticamente perfette. Agli occhi dei bambini sono il non plus ultra; ma anche a quelli dei grandi. Cosa ci vuole a fare una polpetta? Praticamente niente, quasi. Pensa che io ne preparo una trentina ad infornata ed è raro che se ne avanzino…

• Ci siamo già trovate due volte insieme per esporre pubblicamente il nostro pensiero sulla comunicazione e sulla promozione enogastronomica in rete. Personalmente non sono molto abituata, cerco di essere me stessa dicendo semplicemente quello che penso e quello in cui credo. Tu invece, anche se fai la timida, mi stupisci sempre piacevolmente per la sicurezza nell’esporre i tuoi pensieri. Sicuramente la tua esperienza di speaker radiofonica ha molto contribuito. Mi racconti qualche ricordo di quel periodo? 

Certamente. Da una puntata ”zero”, che condussi nel maggio 2008 senza prevedere onestamente il seguito, mi “scritturarono” per altri tre anni di conduzione. Facevo un programma di cucina e successivamente anche di libri per bambini – la mia vera passione! – assieme alla collega Ilariamaria. La trasmissione andava in onda su Radio Padania e continua tuttora, ma io ho lasciato per motivi vari – principalmente per la gravidanza e la nascita di Giovanni – nel luglio 2011. Conducevo la mia parte al telefono, come una sorta di moderna Lisa Biondi. Mi emozionava sempre il riscontro con l’ascoltatore e le telefonate erano aperte e ovviamente non potevo prevedere cosa mi avrebbero chiesto. Mi divertivo moltissimo ma mi preparavo anche molto bene il canovaccio sui cui giostrare la puntata. Un’esperienza che mi aiutata sicuramente ad interagire con il pubblico, ma io sono naturalmente portata alla socialità… con tutti i figli che ho, praticamente conosco tutte le mamme del quartiere!

• Good, che ore si son fatte? Quasi quasi facciamo merenda, ma… una merenda letteraria, 😉 magari nel parco, e con tanti bambini! Dai che scherzo, ma neanche tanto, visto che io la merenda la faccio ancora!  Qualche giorno fa mi è piaciuto molto ascoltarti mentre mi parlavi delle tue belle merende educative, durante le quali, oltre a leggere favole e racconti, prepari ai bambini spuntini con ingredienti semplici e genuini. Se dipendesse da me, inserirei educazione alimentare come materia scolastica obbligatoria…

Sarebbe bellissimo! Allora, la cosa è nata in maniera molto spontanea. Mio marito da un bel po’ di tempo è di guardia tutti i santi venerdì o quasi, per tutto il giorno. Then, soprattutto adesso che ci sono le belle giornate (come no: in questo momento sta grandinando!), mi ritrovo a dover organizzare le uscite di comitiva (!) alone. Mia madre abita abbastanza vicina ma cura mio nipote, e mia suocera vive a venti km di distanza. Quindi mi devo organizzare proprio con le mie uniche risorse. Sei bambini al parco ti scappano da tutte le parti: così un venerdì che ero un po’ stanca mi sono portata un libro, la torta al cioccolato appena sfornata, acqua naturale e bicchieri di plastica, mi sono seduta sotto un albero al fresco con la mamma della compagna di banco di Carolina e ho iniziato a leggere un racconto di Gianni Rodari, che era delle mie parti. In breve sono accorsi un po’ di bambini incuriositi, e dietro l’offerta di un pezzo di torta si sono seduti e hanno ascoltato il racconto. Era un pezzo che mi stava particolarmente a cuore, l'”Apollonia della marmellata” by “Favole al Telefono”.

Parla di una signora della Valcuvia (sopra Varese) che sa fare la marmellata con tutto, persino i ricci delle castagne e i sassi. Da quel giorno ho deciso che avrei continuato con queste merende letterarie, portando con me un pezzettino di letteratura locale per ragazzi. Domani offrirò la terza di queste merende. Lo scopo è duplice: fermo restando il tenere a bada per una mezzoretta i bambini, il che fa rinfrancare un po’ le mamme, e offre lo spunto di socializzare; succede che i bambini sentono pagine letterarie un po’ fuori dagli schemi – come ad esempio “Le avventure di Pierino” di Piero Chiara – e poi, slowly, come nel nostro caso, si attira l’attenzione mediatica. Perché quel parco dove faccio le merende, il parco Molina di Varese, è proprio maltenuto, dimenticato dall’amministrazione locale.

I giochi sono malconci. Ragazzi grandi invadono con pallonate la piazza ai bambini piccoli nonostante il divieto di giocare a pallone. Uno strapiombo senza protezione (l’anno scorso stava per caderci il figlio di una mia amica) delimita la corsia dedicata alle biciclette e agli skateboard. Siccome il mio quartiere è piuttosto umile e decentrato, viene dimenticato da tutti. Eppure quel parco è l’unico polmone verde che tanti bambini si possono permettere per tutta la stagione bella. Tante volte abbiamo chiesto interventi mirati al Comune, ma c’è stato un unico restauro un paio d’anni fa e non è risultato conforme alle aspettative. Quindi queste merende letterarie vogliono attirare l’attenzione su un problema sociale e strutturale che è urgente da ridefinire.