Fausto Delegà, my "mielologo" ... The passionate love of the land, for the traditions, for oils, for the wild herbs but above all for the honeys he made us meet. Mantuan like me, lives in Vienna with a commuter plane between Austria and Italy. He is an Italian Doc, I want you to know ...

• Splendor, imagine that we just met. How do you introduce yourself?

How I would submit ...? If the honey and oils could suddenly be understood by everyone in their dialects thin, delicate and harmonic, the world will change. Here I thought I would submit this guide for a while’ years in the challenges, ideas and provocations that launch here and there to move, as I say, the point of view prevalent today in large part to consumers on the honey and oils.

Because only by moving the point of view, changing the beliefs that dominate us, species in the food, we hope to subvert the current dramatic situation which sees the creator of foods, the farmer agri guardian increasingly proposed as anonymous, sparente, in society who believe in large part that the food miraculously appear on the shelves and in the fridges of ipertutto, perhaps for a spell in which the face and hands and the genius of those who make food disappear to make room for that big Brand, the va bene, It took only the final and least difficult path for those who can do the caiman: the god market today largely globalized everything. Here I would submit as a creator of new points of view.

• How did your adventure of gastro-popularizer?

The adventure was born many years ago, Sometimes when I count mathematician I am surprised a bit ', but not for long, given my idea that time is a stupid belief, I would therefore suggest that my ideas of twenty years, with a path that went gradually improved over time. Process required, I would say, increase of knowledge in recent years have really changed the horizons in the cellars, in mills, hives myeloma and in all the productions good and just in general.

I could say that more than twenty years ago it was a conviction to affirm that wine and oil were the words that the sun wrote on the earth and that the soil was a living organism of which we are part. Today, often, you are taken for mad unless you start from there at least to take a step forward. I was born as a popularizer and journalist 25 years ago, when Slow Food took its first steps through ARCI, when the oil was less good and less verbose than today, when blogs didn't exist and one had to write to say something, perhaps for the Unity, as I did a few times for the first few years, or with my other experience… founding a free radio.  The advent of the web with today's social media and blogs, food adoptions, the creation of Po Valley honeys, plant neurobiology,  they favored the start of a new cultural path.

• We are both from Mantua. Tell me about your memories of this land?

Gave me birth wrote Virgil. And Dante noted in the Comedy the courtesy of the Mantuan people. People of land and water, a city born in the middle of a swamp of the Mincio that surrounds it with its lakes. City with a unique skyline in the world, recently disfigured by the earthquake, but already in the process of recovery.

Mantova it is also the city of the cuisine of Princes and people, where in the 1500s great chefs began to codify the techniques. Land of qualitatively excellent productions, just think of its salami, cotechini, shoulders, melons igp, onion, and in recent years also the land of extreme Lambrusco, elegant, unpublished and amazing, see Ruberti.

Unique land in Italy, where they are produced together, one to the north and the other to the south, Padano and Reggiano, two cornerstones of our cuisine in the world.  It, from my point of view, land of honey, with a melliferous history that begins in Roman times, a town now in the province of Rovigo, but then linked to Ostiglia and Mantua, which still bears the name of Melara, Ara dei Mieli. Virgilio, son of beekeepers and himself a lover of bees and honey, dedicates the fourth book of the Georgics to bees and honey. In a land like this, one can only be born mixed with good and beautiful.

• Yes myelologist passionate, how do you think the honey culture in Italy?

Let's put our finger in the wound. I start from a provocation: if I asked your readers in a dry question how many honeys can be produced in Italy, I mean honey types between monoflora and honeydew, and at the same time, as bees do to make honey, how many correct answers would I have? I don't think more than one in every ten respondents. This gives the meaning and the measure of the question. But we could partially ask the same question for olive oil: how many varieties of olive trees exist in Italy? We will have very few correct answers. Because few know that Italy could give to the world, and to all of us, quasi 60 different types of honey. And at the same time few would say that our olive cultivars are closer to 600 variety that alle 500. Then no one would probably answer the question of how the bee gives us honey. Not, I do not leave you with the suspended question, or rather we leave it only halfway suspended. The bee makes honeys with an absolutely extraordinary technique, an immense exchange of kisses between bee and bee, create honeys. Know it and that's it… At the moment.

• Live in Vienna, what is the reality on the promotion of the territory with respect to Italy?

AUSTRIA AND VIENNA.
I must say that the attention and the desire to understand, with respect to our material culture and our products that move with people here in Vienna and Austria, they are generally notable, sincere, and deep. We are much loved, benevolently envied, sought after and often… disappointing, because much of the immense and powerful reality of our terroirs remains stuck in the shackles of a state that has massacred foreign trade, which closes the promotion offices here, and that when he tried to promote he did it with the usual suspects and strangers, friends of ... cousins ​​of ... financiers of ... useless parties and banquets, losing words and slogans.  Perhaps the contagious creativity of a crazy and lucid genius like Oscar Farinetti will make history in the coming years. However, in Vienna we are moving and equipping ourselves to change direction, methods and purposes.

• To conclude, I naturally ask you a request ... Tell me a recipe based on honey?

First of all some considerations ...

When I read or hear recipes in which, sometimes, honey is often mentioned among the ingredients, no maybe it is better to say mi inca… Why…? Why 99 times out of a hundred the word honey is used in such a generic and imprecise way that it almost seems like using chestnut in that recipe, acacia, strawberry tree or lavender both the same thing. This is healthy, beautiful and narrow ignorance.  The same one that makes you write and say too: “a drop of olive oil…” as if there were a single honey, and a single olive oil available. It's time to say ENOUGH to these stupid indications.  One should refuse to proceed with all the recipes that address these two points, oil and honey, they propose this unacceptable superficiality.

Then a fundamental rule. Honeys always go well with fatty substances, from cheeses to butter, from cream to lard and finally also with oils, especially those from olives. Another important thing is that they can be present throughout the kitchen, from appetizers to first courses, from second courses to side dishes and of course… in desserts as the great teacher and friend Corrado Assenza teaches us.

Only one thing I could recommend, not a real recipe but an exaltation of taste. When in the summer, not having the good fortune of having their own vegetable garden or not being able to live in terrestrial paradises such as our islands or the southern regions, often we are satisfied with tomatoes that remain light years away from their true "tomato" taste.  Here, in these cases an appropriate and very calibrated dose of honey from white fir honey from Tuscan terroir, gli mette quella marcia in più che la serra non gli avrebbe potuto mai regalare. Seeing is believing, ah ah ah ah…

As pointed out by Prof. Nicola Sorrentino, specialist in food science, Obesity is a major public health problems of the millennium. The Italian obese adults are around 4 million, those who are overweight 16 millions.One in three children is overweight, one in ten is obese. This excess fat not only spoils your silhouette, but opens the door to cardiovascular disease, hypertension, al diabetes, difficulty in breathing, all’osteoartrosi, and other well-known pathologies.

The Story of Peter Parisi, chef and owner of "Era Ora",,it,I had the power to decide and finally tell just by opting for an intervention is even with the difficulties of before and after,,it,The History Chef Pietro Parisi.,,it,products and territories.,,it,  his restaurant in Palma Campania

• Hello Peter, tell me about you.

I am a former obese kid in Naples, pesavo 192 kg, currently my weight is 74 kg.  Needless to say that in the past I have tried diets, drugs, gastric tube, admissions to lose weight ... all with poor results, and for a short time. The turning point came after the use of minimally invasive surgery.

• How did you experience the problem of obesity?

I lived for many years, say for at least a fortnight. As a kid there gave weight, but growing has begun to create me real problems, both living with my peers, that mental. I was mocked for my physical, and this led me to become estranged from companies.  I found myself in an existential loneliness that was pouring with great feasts of food.  It was hard to get a girl, I smiled certain, but they walked away. Everything was complicated, from dressing to relate with people. My adolescence was not easy…

One night I even risked their lives because of a sudden sleepiness due to obesity, that led me to go out and hit the road with the car. Someone pointed accusing me of using drugs ... anything!  But it is easier to judge than to understand ...

I recall the memory of a friend who accompanied me during my long night gastronomic itineraries, between croissants, peppered mussels, fried pizzas and cannoli ... The resulting weight gain brought me many problems like sores under belly, always swollen feet, excessive perspiration, difficulty in movement.

Cynthia, it was difficult to get up in the morning. A lot of listlessness, headache, Back pain ... I almost want to smile when I think now I can not stay in bed for more than 7 hours. I am a cricket in the work, turn around and casually tossed it is a wonder. Pleasures discounted for many ... but not for me.

• How did you live your everyday relationship with people?

I see on television and in newspapers that many people having difficulty in weight loss fall into despair. Nello stesso tempo vedo persone non obese che ci considerano degli incapaci, of the weak, for our difficulty in sustaining a dietary regimen. The consequence is the marginalization.

I happened to go to a restaurant and being told by the waiter if I needed the support of two chairs.  You have no idea how I lived discomfort every time. The reality is that obesity creates huge barriers,  port and those who live, almost to hide.

• Your willpower, valid and necessary medical supports, the passion for your work ... elements that have led you to make a decisive impact on your life. 

One, now my life has totally changed. It 'been a difficult path.  Ho avuto la forza di decidere e dire finalmente basta optando per un intervento sia pur con le difficoltà del prima e del dopo. I have regained that confidence in me that I had lost, and now, with my experience, are more than ever determined to give hope to those who want to like me going down this path. One thing is certain, my passion for food, for the traditions, for the area that I send in my job as a cook, is constant and unchanged.

• Peter, now you're the chef and owner of your restaurant "was now" in Palma Campana. Despite your young age, becoz you are immersed in this world as a child. What are your plans for the future?

I started 7 age, in the pastry kitchen of his maternal uncle almost playing. Then, as is often the spark is struck, and it was love at first sight. But we think, spettatore della preparazione della sfogliatella riccia ripiena di ricotta di bufala con salsa allo Strega… bè, bewitched seriously!

The studies and experiences then did the rest. My plans now are geared towards proposals for a good table, with healthy,  favoring km 0, and buying from small producers. With the service of Market Gourmet Shop of Era Ora, propose them to the consumers, a new way of shopping.

I chatted at length with Peter. He 's young but determined, passion for the traditions, to the territories and for the rediscovery of the good flavors of the past unites us. Our origins are different, ma eats physician always, I feel at home everywhere, fortunate to live in a country full of typical unique in the world.

The wine often seems to resemble the one who creates ...

Chiara Soldati

Chiara Soldati leads with his father George "The Scolca”,  the company Winery oldest in the area of ​​Gavi (AL).  Their wines and sparkling wines are one of the Italian excellence in the world.

During my visit to the Estate, led by Chiara I could appreciate over the place, the simplicity of this family that has given me a real moment of life. Cousin of the great Mario Soldati, writer and director, passionate man of territories, History,  Poetry, I wanted to know,  but above all listen. Knowing she,  was a little 'how to know him ...

• Chiara Soldati cousin of the great Mario Soldati. Chiara know is a little 'how to know him. Give me your memory of Mario ...

Winegrowers are born, technically it becomes, but the very soul of the land and the wine you can not learn if they do not live, generations, the slow flow of the seasons of life and life in a symbiosis that discovers and reveals tasting the wines that are produced by this dance that happens every year equal, but ever new. Much has changed in the world "Gavi" since his cousin Mario Soldati in 1977 was to visit these hills to write your book "Vino al Vino": most of the properties are then changed hands several times, much as to forget the origins and identity.

Forerunner of today's wine guides, Mario then expressed a wish and a board, visiting our winery and tasting our Gavi, I reread today with much affection :

"The important thing is the wine, and so far it can not be said that good. But more important is the man, the hope is that the intelligence industry is smart enough not to overwhelm the heart never craft ".

That heart was talking about Mario has allowed my father to achieve seemingly impossible goals in those years for both the Gavi in ​​general and for our cellar, but above all it has allowed me to still be witnessed today and creator of a successful evolving.

• You have an important surname. It is not always easy to respond to people's expectations in these cases. What has been your experience?

The stages that have characterized my professional training and conduct of my work, have been the result of a non-random, but marked by a desire to constantly enhance and develop the quality issues, innovation and promotion of the area. The most important thing is to know you have the opportunity to try to get in the game and know that there is someone who can give you this possibility.

• Our origins ... it all starts with them. Your doom in the world of wine. Have you ever thought to devote to them?

After grammar school, I attended the Faculty of Law and economics and at the same time I began specializing in the wine sector. Of 18 impegnata nel mondo del vino. “Nothing makes more sense of passion ": to fully live their lives and their work can not be ignored as the driving force and inspiration from having a great thrill. The wine for me is a passion that takes place every year in the time of harvest.

• Here we are, two women ... I simply passionate about wine and the stories of its people here with you, woman producer of success. What would you advise me on my path of knowledge?

There is no better way to learn about wine if you do not know the faces and the areas that are the soul of the most intrinsic. For years, I am part of the Wine Tourism Movement for years and I support what is essential to know a name, wine, a Company, live the experiences that give rise to the wealth of aromas and flavors that we find later in the glass.

I have read the Bacchae of Euripides. I remember well the concept that,  Zeus gave man the gift of wine to help them forget the pain, and also the statement that in the absence of the wine does not love. The whole tragedy is pervaded by a joyous exaltation and communion with nature that leads to the release of feelings.

• I love the earth, i suoi prodotti e le sue tradizioni. Puoi raccontarmi della tua terra di Gavi?

To explain what is for me the Gavi I can regardless of my personal experience as the'Infatuation with this piece of land near the Riviera has been passed down for five generations and in each step of witness, inevitably, merging with this magical reality is total and, perhaps, lies precisely in this invisible bond the secret of such stubborn passion .

All the grapes are places where, grown, give the best of themselves. He's got someone to express its full potential only in a place where the grape is the harmony and the best habitat to grow, the soil, il clima, the altitude and exposure to mature in the fullness of flavors and fragrances. A little 'as in "Les Miserables" by Balzac H.de, definitely the place deep influence on the soul of things and people and affects actions and thoughts, so also there are places for the variety of choice to grow and mature each variety. In times of global market, perhaps, remains one of the certainties feeble consumer could drink the wine really safe and indigenous territorial origin.

This is the case of grapes Cortese, even when grown in many places of Asti, Alessandria and Cuneo or even Pavia, only in Gavi and eleven surrounding municipalities, express a wine by the aristocratic personality , intense, Durable and stylish.

Looking at the vineyards, a keen eye, can understand much of what the clusters will give once they become wine, we say that the plant is a bit 'the mirror of the soul of the one who will hold the bottle.

For this it is important to preserve the authenticity of a grape as the Cortese, native and author of a white wine that can unleash his strong personality both as a young man, in the year of production, was made sparkling, in purity,  with a range of spicy aromas and a lingering taste of almonds that evolves in the mouth with refined elegance.

The opening of the world today allows us to taste white wines from all sources, even the most distant and unexpected, with an explosion of flavors and aromas of great power, Gavi but the quality can overcome fashions and trends thanks to a strong and refined, poco ruffiana, but with great character who wins because of its dualism of delicate wine but from the structure determined and persistent.

Al di là del nome "Cortese" from vitigno, who can deceive the imagination of taster, Gavi is packed with features typically masculine.

• And 'now widespread tendency to classify wines in biological, biodynamics, organic ... Do not you think that we can further confuse the consumer?

Surely you need proper information to the customer. Unfortunately this is not always possible, and information does not always reach the addressee properly. In numerous trips abroad, I realized that foreigners are definitely a lot more careful and prepared on this subject with regard to Italian consumers.

• The word "sparkling" according to many seems out of fashion. Definitions are used that in my opinion are not real wine culture. The oral a te ...

The classic sparkling wine, fermented in the bottle, finds its roots in the more remote spontaneously sparkling wine or frothy which the ancients certainly knew the difference in quality, due to the presence or less of the carbon dioxide, between wines fermented in closed containers and those fermented in open containers. It is therefore considered that these sparkling wines more or less according to the tightness of the container used – dall’otre, all’anfora, then from the barrel to the bottle – have cheered since ancient times canteens and made solemn ceremonies. The wine that gives us joy and emotion, by nature a wine moved, I would say Spumante Metodo Classico. Napoleon said of wine : in victory you deserve it, in defeat you need it.

• I often ask this question and I would also like your opinion. In Italy there are many small producers. I often hear industry experts argue that these small businesses, mostly unable to bear the costs of the technology, can not make quality wines. What do you think?

The richness of the Italian wine scene consists in the great richness and variety in the distribution diversified productive in many situations with different capacities. The maintenance of our rural network is ensured by the presence of many small businesses that invest in the territory and help to maintain even difficult cultivation. I refer to the Cinque Terre or the Valle d'Aosta.

• It 'a difficult time for the sector. What do you think will make the institution to help manufacturers in a concrete way in the immediate?

In Italy there is a real "country system" that can promote, develop, supporting the wine industry, such as we observe in France. Initiatives are many, some very interesting, ma manca una visione d’insieme, one reale synergy. The efforts and initiatives are distributed among different actors do not always managed by a director who knows how to give an effective impact strength.

• What advice would you give to a young person who wants to get started in this field, both as a technician and producer?

Surely the advice that I can give is to come to this determination after seeing and comparing different companies domestic and foreign companies taking advantage of the internship opportunities on the farm. I work for some time with the Catholic University of Piacenza, in the Master of Wine, marketing e territorio, appreciating the vision and address practical training. At the end of the course, advice to specialize in a specific field of expertise. The future of professional and production is based on excellence, on what will make the difference in a globalized world.

Meet after ten years a person with whom you collaborated very well is always a pleasure. It happened to me recently in a press event in Milan. I refer to the Prof.. Nicola Sorrentino, specialized in Food Science, Hydrology, Climatology and Thalassotherapy, topics very dear to me. A chat could not miss.

From 1982 deals with issues related to food and is currently teaching "Health and nutrition crenotherapy" at the School of Specialization in Medical Hydrology, University of Pavia. Author of numerous books (What we eat, Diets flash,  The Diet of Vip, La Diet Forestry, Psicodieta, Food Dictionary, Cellulite, etc..). He collaborates with numerous newspapers and television.

• Nicola, Italian power, promoted, rejected or postponed ...?
  

Absolutely promoted. The dietary "model" that over the years has emerged as the most appropriate in terms of risk and prevention of obesity, of cardiovascular disease,  and diseases in general, is to the Mediterranean:  our Italian power.  Low in saturated fat and animal protein, rich in carbohydrates, fiber and natural antioxidants, The Mediterranean diet is recognized worldwide for its benefits on line and health. Besides being tasty. This diet is based on the consumption of traditional Mediterranean: cereals (bread, mail, polenta), milk and dairy products, fish, fruit, vegetables, LEGUMI e olio d'oliva. Simple, wholesome foods, captured in their seasonal, rich in antioxidants, free radical scavengers and especially unsaturated fats. Foods with anti-aging properties, ideal to hold off cholesterol levels, blood pressure, the blood sugar level and to maintain a healthy heart, brain, e artery vein.

• I define your concept of "diet"?

Starting from the assumption, that a healthy diet is essential for everyone and that it should be a lifestyle, for those who need to lose weight, a diet should be mainly used to feed themselves in a healthy and controlled. Once established this, I always explain to my patients who follow a diet however, is not an act of punishment, but you can continue to stay at the table with joy. Follow a low-calorie diet does not mean skipping meals and dreaming nostalgically a plate of spaghetti, essentially means to reorganize its supply, according to their tastes and habits.

• What are the main errors that findings in animal Italian?

It’ Clearly we need more information campaigns, especially in schools, to get to children, because it is at that age where the problems begin diet-related health. We must educate families, teachers, school officials, family physicians, pharmacists, in short, all those who come in contact with the public.

In recent 40 years the eating habits of Italians have changed considerably. A higher standard of living has allowed the use of rare and refined products: on the one hand are missing nutritional deficiencies than once, the other has exposed all the people who eat more than they should, to serious health problems.

Time fan feci visit Gianni Vittorio Capovilla, famous distiller which I have already told my story to another. Discorrevo to him about my project… maybe someone would call it a dream, but it costs nothing to dream. As I often say… if not try in life you never know what might have been.

Gianni he listened attentively ... understand my enthusiasm. Suddenly he told me: “Cynthia, You need to know a winemaker that believes in the territory, is called Mattia Vezzola". Director and winemaker of 'Company Bellavista a Erbusco in Franciacorta, Regional Councillor and National Association and Winemakers and Wine Italian, leads with his brother the Wine Company family Costa Ripa a Moniga del Garda. Having said, I can only say that I always follow the good advice. Then I went, I met and chatted in front of a glass of wine ... just like me.

• Our origins ... it all starts with them. How did you start your adventure in the world of wine?

By tradition; my family has been growing vines and producing wine since 1936 a Moniga del Garda.

•  Are you a great knowledge of the area, of vines and wines Gardesani. We can tell them briefly?

There are four varieties:  Groppello, Marzemino, Sangiovese and Barbera. Respectively elegance, sapidità, small red fruits and more fruits, more complexity and more freshness. The prince is the Valtènesi claret wine that comes from the four varieties with majority Groppello. And 'one of the most silky and papacies wines of the world.

• Wine to me is much more than a drink, the wine is history, is thought, is a philosophy of life. What is for you the wine?

The wine is knowing how to listen, know how to wait and seize, able to tell and excite, is past time, present and future, is a model of life, is the rule and discipline, It is respect of nature. The history of entire families, of generations.

•  I love to visit small producers, walk around with them in the vineyard and hear their stories. I live so the wine. I often hear the experts, however, argue that a small producer is unlikely to be able to make a quality wine for the lack of technology, that these realities can not sustain. I leave you the answer.

The dimensions are not significant, but it is important, to get close to the quality and consistency, have the ability and expertise to be able to choose. The excellence lies in thought and not in size.

•  It 'a difficult time for the sector. What do you think will make the institution to help manufacturers in a concrete way?

Grant institutionally responsibility for the choices and philosophies to guide the people of proven and established experience.

•  What advice would you give to a young person who wants to get started in this field?

Study, amare, and have the good fortune to meet with the external world.

And 'now widespread tendency to classify wines in biological, biodynamics, organic ... Do not you think that we can further confuse the consumer?

 I would say no;  bio should be a pre-requisite not to declare, the rest is in the know and do. There is a great attention from the cellars to the quality of their product and not just, Today it is thought also to the health of the consumer and hence a path of production does not necessarily organic or biodynamic, but the most natural possible.

• The consortia were born to unite the individual forces and protect the tenants. Often criticized, what think?

The consortium as its first task is to define the rules and enforce them. Second, protect and enhance the suitability of the land and of its product, through all means of communication available. Third, use, in order to get the general consensus of the consumer and a more enhanced credibility, the potential of each producer, enhancing each individual peculiarities, which gives an overview of the whole form to a project defined and concrete growth and development. Fourth, institutions work to get those awards and those indispensable supports, to be more competitive in the markets both established and emerging. In magazines, bind the land market.

• What is your reality in Franciacorta wine Promotion?

The consortium, through its organization and its press office, For some years shall endeavor to spread the name Franciacorta by any means that is identified in image quality, communication, and language, also through a direct form which is that of the itinerant Franciacorta Festival.

Daniele Manini, agronomist of the historic Winery Doria the Montalto Pavese. She loves to be described as one who follows to quote his own words,  "The branch cattle-uva-come",  Master of Wine Cellar. Passionate promoter of the recovery of the historical grape varieties and winemaking techniques to search in the history and traditions of the land.

An honor and a pleasure to know ...

•  Chi è Daniele Manini?

A man who lives life in the pursuit of serenity and balance with nature, which finds in the manipulation of matter grapes, energy and fulfillment, with the hope of those who tasted the thrill 'arte effimera to produce wine.

• Daniele, What prompted you to choose the right land?

The case ... After a sensational season in the regular courses of the Air Force of Pozzuoli and particularly in the magnificent "Corso Hawk IV", I found myself re-program my life. He chose my instincts supported previous experience, and unconditional love for all of nature ... In the end a different way to put at the service of one's own existence.

• You call yourself Cellar Master. Can you explain better the differences in this role than traditional figures?

The completeness of the role. The winemaker is understood in the traditional way knows the wine but not deep into the cellar and the vineyard, not interested in reception, marketing and business management.

There is adequate for a professional winemaker who although often experienced manipulator of food,  does not find suitable placement in the professional world except as a farm worker.

By law, so anyone can do the cellar although virtually no one can afford to be in the basement unqualified personnel. The agronomist proper, see the terroir and vineyard but in essence no experience in the valley, often starting from the meaning of wine grapes.

There is no other figure except the "Cellar Master"Together with the property, assuming the role of "facilitator and communicator." He welcomes wine tourists as if it were the one stop shop in places where the departments of tourism and the environment do not have principals.

For the economic-management is the key figure for workplace safety, l’Haccp, la Iso 9000, process control and analytical control. It analyzes and manages the flow of incoming costs and product management in output, almost as guarantor of the company's quality is head to the product management. This applies to small and medium-sized. It is no coincidence that often are the owners conductors to perform multiple roles at the same time,  due to the fact that there is such a professional in Italy.

• Your homeland is Viterbo. How did you get in Oltrepà Pavese?  Can you describe your experience in this area over the years lived here?

I arrived in 1998 precisely to calibrate the ISO 9000.  Through the instrument Iso appropriate I reprogrammed the company for the times to come and for the long run. I was then to take responsibility for the direction of the cellar, and to build me, almost as prototype, the complex function and satisfying the "Master of the cellar".

This territory for many years was an unknown entity because all my energy was lowered to support its business and the acquisition of professional. Closed in my world, looking for the best way for the company and for me Doria, almost a long pregnancy wine.

• Are you a proponent of recovery, where possible, the historical tradition of viticulture. One example is the use of chestnut barrels Italian. How do you rate your experience the results of this?

Interesting and necessary ... I consider archeoenologia or better enoarcheologia. I firmly believe that if you do not bring out the past and it makes it clear (wine school has no specific courses in this regard) you can not talk about Italian wine tradition.

The new recruits how they can get a feel of what the wine, as cultural heritage and essence of Italian food and wine, if they find only techniques and technicalities in oenology courses. And 'as if an artist did not study art history. Wine is art ... I am not able to view it as a technological product or drink.

• I often ask this question and I would also like your opinion. In Italy there are many small producers. I often hear industry experts argue that these small businesses, mostly unable to bear the costs of the technology, can not make quality wines. What do you think?

Michelangelo had only a chisel and a hammer ... Knowledge is synonymous with quality and is always perfectible until life do us part by our passion: wine.

• It 'a difficult time for viticulture. If you were face to face with the Minister of Agriculture, what steps would you ask her to support the immediate?

Respect. I would like to acknowledge the role of guardian of the environment because the system environment is fragile Italian, and always protected by those who make their daily maintenance of the beautiful Italian landscape.

I wish the producer of the wine, the real one that has never hearing in Roman salons, what is everyday in the territory and that alone manages the entire supply chain grape-vine-wine assuming all risks, "Generator" of wealth for the country system, and that because of his magnificent work in management have facilitated quell'IVA that D'Alema has taken away oblivious to the social and environmental role, that the founding fathers of the Italian Republic had attributed to the agricultural classes, often declassified laborer in the classroom often enriched ex-Italian agricultural.

• For a young man who wants to invest their energy and passion in this area, both as a producer and engineer, what would you recommend to start?

Carefully assess personal resources, I mean those energy, and many use them ... Listen harshly critical but always with humility and who has more experience, Always ask yourself "in continuous training" compared to wine and its contours.

Must live with the knowledge that is often misunderstood by a world that revolves around wine and living in a broth made of true and false realities, true experiences and alleged, knowledge and beliefs often, and many lies that create a mix of moods, and then, you would need a super psychopathologist.

In case decides to address them all together, who lives with serene otherness his personal experience wine making ...

“Dear Daniel… I remember one evening when, dinner together at Montalto Pavese, I saw him take his beautiful little girl in her arms. The stood up and said to me,: “View Cynthia, I want her to grow up learning to get excited…”. I am still moved when our thoughts turn to that image…  If my adventure would serve just to know people well, I know for a fact that my way is right, because as I say,  There are many ways to get rich, and this for me, is the best…”

Enzo Primerano,  anesthetist, rianimatore e terapista del dolore, but above all a friend and a enogastronauta for pleasure. Big fan of the chili and the relationship between food and health, or, come i cibi presenti nei nostri piatti possano svolgere un ruolo benefico.

One of his favorite quotes is:  "Do not try to become a man of success,  but rather a man of value. " Io lo conosco bene, lui lo è.

• Medico anestesista e appassionato enogastronauta, different passions. Want to tell us how they came?

The medicine is seasoned humanity of scientific knowledge and technology, that's why I've always tried to focus on the latter, without neglecting humanity. Hence the passion for the welfare, sport and good and healthy food that let you listen to your body better, and who needs you.
Spesso ciò che ci contraddistingue non è di essere i primi a vedere qualcosa di nuovo, ma di vedere ciò che è vecchio e conosciuto da sempre e per questo trascurato da tutti. Lo diceva Nietzsche ed aveva ragione,  because even today we are often slaves of clichés, inaccuracies and false truths that often enrich those who do business with the health and close our eyes to the simple and inexpensive things.

• Ti occupi di terapia del dolore cronico, pensi che l’alimentazione possa contribuire in tal senso?

Certamente,  the power plays a fundamental role in the prevention of chronic pain especially those. Just think of all those foods that cause headaches or some forms of food allergies. But, ancora più in generale alle sane abitudini alimentari: un equilibrio dietetico favorisce e consolida un equilibrio globale del corpo che ci protegge dai dolori.

• Sei un cultore del peperoncino. This passion is dictated solely by your origins or has matured over time?

No ignoravo il peperoncino rosso.  I was eating when it happened but not exceed, or enhance its properties. Ricordo che le mie origini calabresi mi imponevano comunque di conoscere ed apprezzare molti piatti tipici a base di peperoncino. Dodici anni fa, dopo aver smesso di fumare, ho corretto le mie abitudini alimentari eliminando il sale dalla dieta e ricorrendo a insaporitori naturali come limone, erbe e peperoncino. In questo contesto scoprii che esisteva una vera e propria “Accademia del Peperoncino” che studiava, divulgava, e promuoveva tutto ciò che era inerente a questa antica pianta. Subito mi iscrissi, e da allora cerco di promuovere anch’io il peperoncino soprattutto per ciò che riguarda le sue proprietà terapeutiche.

• I am convinced that investing in their passions is a real health therapy. From doctor,  What do you think ?

Il benessere è la base dell’armonia e della salute. E’ molto complesso costruire il benessere, ma in generale possiamo dire che lo si realizza con cose semplici: un corretto stile di vita, muoversi, mangiare cose sane, rifuggire lo stress,  and come together nicely with people who think like you. Tutto facile da enunciare,  but sometimes difficult to achieve.

• Parlando di terapie naturali, pensi che i farmaci possono essere sostituiti validamente (obviously not in invalidating pathologies)?

Certamente!!  Proper nutrition and proper use of herbs are the basis of ancient and modern pharmacology and facilitate disease prevention.  The ancient writings tell us that the gods were right to teach us how to grow them and use them so that man were to remain healthy.

• Mi racconti un piatto che ti ricorda la tua infanzia?  What wine abbineresti?

I like to remember the "eggplant parmigiana" with fried eggplant and strictly intertwined into strips, indeed the term Parmesan is derived from this type of processing (la sovrapposizione delle listarelle delle persiane in falegnameria).  Typical dish of the culture of Ancient Greece (basti pensare alla moussaka).

Per il vino da abbinare secondo me l’ideale sarebbe un bianco aromatico fresco,  then we say a Muller Thurgau or a Gewurztraminer or a gray Pinot. Among the reds it would serve a wine with little structure, slightly fruity and delicate ... a Valpolicella, un Sangiovese giovane oppure al limite un Barbera d’Asti.

Giorgio Ferrari, Professor of Contemporary History, author and host of cultural programs for RAI. An honor to have him as a friend, a pleasure to let you know.

• Who is Giorgio Ferrari?  

It’ the sum of his memories of the gene inherited. Without memories, we are nothing. So it is with the people. The Italians are the sum of experiences in History. If you lose, returns to be confused that the common people have no voice. So it is with wine and food and wine. The kitchen becomes poor that wealth, wine farmers who becomes DOC. This too is History. Our roots gave birth to the Italian people, with its traditions, with his creativity, with its excellence known in the world… E il territorio italiano pulsa di Storia ad ogni passo. “Perché certi piatti si fanno così in un determinato posto e non in un altro? Because creativity, la fantasia e le esigenze della gente di quel posto hanno creato quella cucina”.

• George, com’è nata la tua passione per la storia?

Fin da bambino. Alle elementari la parte storica del sussidiario la leggevo tutta di un fiato. Naturalmente allora mi affascinavano le battaglie e i grandi eroi. Poi col passare degli anni ho capito che la Storia siamo noi. Ognuno ha il suo ruolo piccolo o grande.

• Che personaggio storico avresti voluto incontrare, e perché?

Ne vorrei incontrare molti. Forse quello che mi intriga di più è Voltaire. Non ha combattuto battaglie, non è stato uno statista, ma con i suoi saggi, soprattutto col Trattato sulla tolleranza, ha cambiato il Mondo, ha innescato un moto per cui oggi godiamo di libertà (anche se spesso non la sappiamo usare) e uguaglianza dei diritti.

• It’ ormai diffusa la tendenza nel recuperare vecchie tradizioni del passato sia in vigna che in cantina. Credi che sia solo una moda, o che ci sia una vera voglia di ritorno alla vita dei bei tempi?

Credo che sia una tendenza inarrestabile. E dovrebbe far scuola. Senza le nostre tradizioni siamo automi in balia di ogni imbonitore.

• Per chi ti conosce bene è nota la tua passione per la vodka. Questo amore è dettato solo da una questione di gusto, o da altri fattori?

La vodka è un po’ come un panino, si consuma in fretta, entra subito in circolo e tra amici crea un immediato circuito di allegria. Per la verità il liquore che amo di più è il whiskey torbato. Ideale nelle lunghe serate invernali, magari mentre leggo un bel libro.

• Credi che sia possibile per i giovani un futuro da investire nella terra?

Il futuro è nella terra. Ho conosciuto molti giovani professionisti che a vario titolo ci lavorano e l’amano. Se avessi un figlio lo indirizzerei li. Oggi il “mondo contadino” non è più quello che Marx definiva nella formula: “Idiotismo della vita rurale”. It’ un campo in cui ci vuole grande professionalità, oltre che passione.

• Giorgio ormai hai un appuntamento serale fisso sulla tua bacheca facebook. Quasi un servizio sociale per coloro che in alcuni momenti di solitudine della propria vita, sanno di poter trovare sempre un amico disponibile con cui discorrere dei temi più svariati. Com’è nato tutto questo?

Nacque per puro caso. Una sera scrissi che mi stavo versando una vodka e un gruppo di amici commentarono: “A noi non la offri?” La sera dopo scrissi non mi ricordo più cosa e gli stessi amici commentarono: “Ehi, questa sera non si beve?” Così è nato il mio bar virtuale. Ogni sera è aperto, cambiano gli avventori, a volte è affollatissimo, a volte è quasi deserto, ma la porta è sempre aperta per gli amici.

Blog: The wine room

Freelance International Press, Wine blogger on 'The wine room', sommelier AIS. Stumbling into the world of wine ... and there fell into the great! A real pleasure to know, because I have to say that on this World diVino, think just like him!

• Ritual question,  com’è nata questa tua passione per il mondo del vino?

I approached the world of wine gradually; up to 30 age (oggi ne ho 44) I had neither passion nor interest! Then it happens like when you fall in love, is always difficult to explain why, is something magical that happens and whisks you away forever! In the late nineties I started reading the Gambero Rosso and I realized that the wine was not just a drink but could be "disease of the soul" to quote Mario Mariani! From then on I became omnivorous, I read magazines about food and wine in packs and began to drink in a more conscious. Then at the end of 2006 I started the AIS courses, good starting point to have a minimum of technical knowledge. In 2008 I took the exam and I attended for a period actively in the life of the association finding that was not for me! In fact, as often happens in these cases the passions are further away and maybe for a long time remain dormant and then wake up suddenly; I say this because my grandfather was a good farmer Apulian wine at home and I have clear memories of when vinified, and then as a child I always had a huge passion for restaurants, something will mean no?

• How did you start writing stories about wine and people? 

I always liked to write; with the advent of Facebook, I started to put a few comments to the photos that I used to wines and from there I got the idea, certainly innovative, saw that I was thinking about the millionth, to make a blog and so in July 2010 I started! I thought it would last more than a couple of months; instead it was a growing and frightening if you think about it makes me shiver! I want to point out however that despite being the millionth blogger I've always tried to avoid technicalities, scores, controversy free, etc.. but I preferred to tell stories, wine and people precisely! 

• What is the story you've written, and that impressed you most? Why?

In fact there are many, more or less all, otherwise they would write! Let's say that maybe they are closely tied to that of Marko Fon, because the wines I have profoundly marked by Marko!

• C’è un protagonista dell’enogastronomia che vorresti conoscere?

I would like to know them all, because the more you know and the more you learn and Grow Rich! Naturalmente il mondo dell’enogastronomia, as all the worlds, is populated by beautiful people and bad people, although I must say that until now, at least in my experience, have prevailed early and with some of them I made real friendships!

• Meeting with many manufacturers, what are the most common difficulties that you demonstrate?

It may seem strange but encountering producers hardly speak of difficulties, or rather it is a topic that touches almost never, because we always talk about the positive aspects of the wine world! Then it is obvious that there are difficulties! Instead, I often find myself talking about the boring debate between conventional, organic and biodynamic!

• What do you think of the subdivisions of the wines in natural, biological, organic and biodynamic? Credi che possano aiutare o confondere le scelte del consumatore ?

Resume the above. I find this distinction that some are in good (biodynamics) and bad (conventional) it is really tedious and boring. Very trivially tell you that biodynamic wines I tasted were real crap and biodynamic wines beautiful;  idem per i convenzionali, then how about? The producers are serious and careful in reducing the chemical vine for some time without any pinning badge!

• La comunicazione enogastronomica sul web è ormai molto affollata da blogger e giornalisti più o meno esperti. What do you think?

Being the millionth blogger does not have much say in the matter, or rather I can not afford to make judgments; I only say that everyone has the right to have their say, a sort of "First Amendment"; of course respecting the rights of others! It's like rock music: I think that if there were the Rolling Stones or the Beatles is obvious that it makes no sense to start a band because they are unreachable, but I believe that everyone has the right to try in life because you never know! Then the rest of the time will decide the, who deserves the others will remain for oblivion! Its one thing but non compromise, I prefer to have four people who read me rather than offend or discredit the work of producers giving rise to controversy free for more contacts!