–

I have known George Perin during a evening dedicated to Nebbiolo that took place a few days ago at MO.OM Hotel Olgiate Olona, in the province of Varese. And 'now my habit, interesting if I evaluate the arguments of my interlocutor, deepen his knowledge with a chat that allow me to understand and above all continue to learn.

Chef George Perin

The choice of Giorgio to make the cook was almost a must. In those years, the addresses were in fact privileged school aimed at vocational schools that allowed an immediate entry into the labor. Nato and Verbania, opted for the Hotel School of Stresa initially without any ambition career.

Season after season, away from the affections and friendships, the path has begun to inspire enthusiasm. The good fortune to work alongside great chefs of Novarese, allowed him to be formed by learning the fundamentals of classic cuisine which then has maintained over the years as the pillars of his working method. As they say, one thing leads to.

Detto ciò vi presento l’Executive Chef dell’Hotel MO.OM Giorgio Perin. A lui la parola.

• George, Do you think you can eat with good raw materials without spending follies?

Not only can, but it is necessary if you want to produce a good result that satisfied both customers and the home for which you are working. Is it not what you normally do in every family? It tries to contain costs and to meet all the needs. A result that can be achieved through a careful selection of products, proper calibration of goods, and a cooking method that avoids wastage reducing to a minimum or even canceling them.

• The best catering 'yesterday or today that'?

I think that there is the best of one better than the other without the. I spiego. Today we tend to always seek new flavors, new combinations, and new cooking methods to satisfy both palates that need to shrink the waiting time and the consummation of the dishes. But we must not forget that in the kitchen 'yesterday' there are tastes, perfumes and authenticity that no news today could never make us forget. Many recipes of today are reinterpretations of dishes yesterday, the most genuine and natural.

• Would you recommend to your son / daughter to go your own way?
  

Every job, se fatto bene, commitment and passion is hard, as well as every person is the architect of his own destiny. NO, I have not recommended it to my children my work, I have never expressed their willingness to do so. Personally, I am happy that they feel in their choices made.

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• Why do you think women have a harder time to establish itself in the high food?

In my opinion it is difficult but not impossible. This work when done with passion requires great dedication, sacrifice and time. I would, therefore, not a matter of ability or possibility, but of self-denial. Getting high food may mean giving up the family, for fun and time for themselves. But things are changing in this direction.

• The kitchen is a question of meaning. It is scientifically proven that women have a higher sensitivity. Precisely for this reason, you accept to work alongside a woman?

A few years ago I would have had some serious reservations if I had proposed a collaboration between men and women in the kitchen, maybe for my dominant character, perhaps for bias, or maybe just because I've always seen my work "Man". Today I would be more open to this possibility, but would not do it as a matter of sensitivity, because in order to cook well, to match tastes, to create color effects, this skill is essential regardless of gender.

Cynthia, I conclude these our chat by telling you that I spent almost an entire life being keen for a job that required me great sacrifices but that gave me enormous satisfaction. Thanks to this experience I got to know great minds, other countries and cultures. I'm still happy with my results and operating. I thank my family for the patient, enthusiastic, objective support without which everything would have been much more difficult. In Fede, George Perin.

How not to share the words of George. The family, for those lucky enough to have, is the most important support in life. And 'nest that warms us in the cold moments and sustains us in difficult. Never take it for granted ...

The kitchen of Chef George Perin.

—

There are so intense days on which, on completion, you need to think to draw the right lessons. Sunday 4 May was one of these. In St. Peter's Monastery in Lamosa, Provaglio Iseo in the province of Brescia, was delivered to Vincenzo Billeci, Assessor-fisherman Lampedusa representing the workers of the sea, an award in memory of Francesco Arrigoni, journalist and student of Veronelli.

I did not know Francis, but these days I read about him. A man who loved the mountains, who lived his passions in intimacy, unaccustomed to the fashions of the moment and the waves. A man of character who was not hiding behind a comfortable status quo that unfortunately, I woke up after a slumber of years due to a, I'm experiencing in this society. I am convinced that we would have gone very well.

The award is dedicated to him the solidarity shown by the fishermen of Lampedusa, in recent decades, to the thousands of migrants that the law of the sea with his teachings, forces to rescue. A rescue dictated by conscience, which unfortunately is in conflict with the laws of men which prohibits fishermen to intervene in support of illegal immigrants, in case of emergency.

Vincenzo Billeci interviewed by journalist Gianni Mura

"The emergency call. But how is it possible that an emergency hard to twenty-five years? Emergency which, among other things remind us coast 300.000 EUR per day. "Vincenzo Billeci complaint with these words a situation that has persisted for years.

I feel very close to the fishermen. Last summer I spoke to them in Fiumicino, and Pozzuoli, a Crotone. I wanted to understand what is possible, because in a country like Italy with 7450 km of coastline, fishing is dying. Surely the expensive diesel, The burro, the illegal and the institutions do not facilitate this sector. But it does not end here ... Vincent said that in Lampedusa Tunisian fishing vessels only three miles from the island, for nearly one hundred and fifty days a year. The Coast Guard operates but without great results. I still do not understand, but perhaps there is nothing to understand, because it is already all too clear.

At the end of ceremony I stopped to talk with him at length. In the years 80/90 fishermen in Lampedusa were six hundred, now there are only a little more than two hundred. It 's very different to listen to the problems experienced in the first person by those who live on land and sea. Are our politicians who should do it, because it is from them, from land and sea that we must start. I often wonder if we'll be able to repair the damage that we have done.

Vincenzo Billeci is not just a fisherman, Scrivia's poesie. We carry one who wrote in October 2013. Yesterday, when we said goodbye, it gave me an autographed copy. This will keep it carefully among the things dear.

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

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

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

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

Italians when they go to the restaurant would…

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

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

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

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

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

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

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

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

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

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

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

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

Here are the answers to my original survey:

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

Alessandro Vitiello, for friends Sandro, a sommelier and restaurateur but above all a friend. 'Only the vin d'art' is an anagram of his name developed by Joseph Maria Grassi, a friend who delights so.

A man who has in his heart a land, his Ponza. I am moved when I see him sharing memories and photographs in black and white of the island who had to leave as many for business reasons. He says in his blog: ‘The home of the Sack of Ponza’.

"When tornavo to Ponza, the next morning, ridiventavo the sailor of my father and his five-meter boat we went fishing together. My father gave up practicing the sea at the end of '92: had more than eighty years ... "

Constantine Sacco, father of Sandro, Santa Teresa in the 60s (left on the bow)

Sandro, thanks to its long experience as a restaurateur before the Osteria of the Seveso bowls and now at Ristorante Il Fauno Cesano Maderno, has many memories spent with the characters of Italian. From time to time when there is an opportunity, I love knowing how to listen, someone agrees with me.

Today I want you to know…

Hello Sandro, I wrote these thoughts one morning at dawn. I did not sleep and my mind ran. Maybe the desire to travel with the words? Who knows… I think we understand each other nostalgic and romantic.

• A few nights ago you were telling me that time… I love it when you tell me stories of the world of food, lo sai. Me citing someone who is stuck in my mind in particular?

There could be many Cinzia, to tell the truth rather than anecdotes remind people that love between Milan and surrounding areas have spread the art of good drinking. I recall, for example, Anthony Trimboli – Apulian origin – that in his youth, in the postwar period, had turned almost the whole of France and Italy had brought an encyclopedic knowledge of French wine in general and in particular the champagne. Talk to him – man bluntly – was a unique pleasure.

As with the rest of the "Jacobin" by Adriano Romano. Masters even before sellers. What about the brothers Brovelli? Men of other times that told the wine with great passion.

Un aneddoto. One evening happen a couple of friends for dinner at the Osteria delle Bocce (our previous restaurant) accompanied by another couple. On display at the entrance was the latest selection of whiskeys Samaroli. Dopo price, a nearly empty restaurant, the friend asks me to bring the whiskey more strange that I, in method anonymous, his guest. This gentleman, after tasting, told me everything you can about this strange distillate that I had pulled out of a piece of furniture that I had in another room. After drinking plenty together told me about his work. He spent his time in Scotland to select whiskey on behalf of a multinational. Some time ago to see the movie "the side of the angels," I remembered him.

• Do you remember when we first met? I almost practically obliged to organize evenings of culture and taste for knowledge of food and wine. You should know that Sandro is a great connoisseur and lover of food and wine, maybe just lazy little enthusiasm from people in learning. But then came a volcano…

It’ Cynthia Tosini is certainly true that a volcano as it is also true that I cultivate "the art of the doubt". I was old enough to be sure of not having to sell certainties and every so often to ask if you need something or someone to tell my world. Then, when you clash with Cynthia Tosini many doubts go to hell and resumes.

You have to know that we started organizing events dedicated to wine and food from the autumn of '84: trent’anni fa. There was no internet and our news traveled by ordinary mail, yet there was so much attention, and often had problems dealing with the many who wanted to attend. I then I had fun to put together so many courses to organizations or institutions in the area. Before I teach you amused. Even now, this rule applies.

Alessandro Vitiello… Sandro

• Step to a question related to your business. How would you describe the average consumer today, in the sense of what to expect and what to look for?

The average consumer today suffers as long as you live. We who have lived through the years of the "Milan to drink" we find it hard sometimes to make sense of what is happening. The consumer remains attentive and curious, ready to consider with respect to the good and new is proposed. He added, however,, or rather considered more important than in the past, judgment on the fair value of things which are served.

You can also pay as much a bottle of wine but it is important to be worth the money spent. It is not enough that anyone who sells it is "a man from the first page". Not hide, however, that are complicated years; know how to do well in the kitchen and know how to find great wines at a fair price has become critical.

• I often say that the role of restaurateur, presenting the dishes and serving wine, can be called a veicolatore pills information critical to convey to the consumer food culture. Esagero? I do not think. I am convinced that, starting from the table, not to bore the guest, you can do much in this direction.

You're absolutely right: the profession of catering can be a great opportunity to spread a lot of good habits, not only food. Not by chance at a restaurant or eating in the company, we often talk about food and conviviality.

It reminds me of Garcia Marquez – The General in His Labyrinth – he does ask a host of Simon Bolivar: “But because the Europeans are at the table when discussing food?”. What answer? At the table while talking about food is talked about throughout the human condition. Besides, even the Christian liturgy think in these terms: the story of Jesus on Earth ends with a last supper.

• Now, at the end of our chat this, one of the many, I'd like you to write me a reminder of your land. Com’è Ponza a primavera?

Ponza is my "place of the soul". I spent most of my time here in Brianza, ma if I definirmi, me say that I am Ponzese. What do you mean? Anything and everything. We ponzesi not we better do it worse than others. We are another thing. It is said that a person's character is formed in the first years of life; I've built my looking at the sea. From my backyard, in the days of storm thinking of my father who was fishing in the waves or in the beautiful spring mornings, when the beauty of the landscapes is the scent of the gorse.

Those things you bring them stuck inside and not lose the most. Ponza in the spring is the most beautiful place in the world. Not only for the beauty of the area, but also and above all for its flavors. Go around the hills to pick wild asparagus, savor the goodness of certain artichokes grown in the volcanic soil that gives it a very strong flavor is unique emotion.

And the sea? In the spring you eat the most delicious crab spider, cuttlefish and squid in quantity and fish soup which at this time has a special flavor. I could go on for hours telling you, but if you have so, give yourself a week to Ponza in the spring, I guarantee you that you will have trouble getting back.

Sandro, I promise you that I will…

Photographs by Alessandro Vitiello

In Italy too often the word is not correct and punish.

We have to think that at times from an idea, from a dream threw the, born great projects. These are difficult times; people want to escape, wants carefree, want things that are true and genuine as it once was… when it was good.

They are not only nostalgic memories of those so young is no longer, no, is simply the need for an atmosphere that a bit is lost. Creed, rather they are convinced, that this is the reason why an organization like the Osteria senz'Oste really like the people.

A place for travelers in the beautiful Valdobbiadene I visited in November 2011 on the advice of a friend and chef, Simone Toninato. Knowing he had realized that it was a place for me, a place for romantics.

The Osteria senz'Oste

Well, a few days ago my cousin Hilary called me and told me that alarmed in Treviso and not only, you are going to help Cesare De Stefani, the creator of this project sanctioned for 62 thousand Euros payable under the tax, for entrepreneurial activity in the black for the year 2008.

Luca Zaia, President of the Veneto region on the question called for the use of common sense, the same idea Leonardo Muraro, President of the province of Treviso.

Why in Italy is mainly to punish and correct? A loud voice ask who can find a solution to this nonsense, before such a beautiful place and shut off the dreams of us romantics.

Behind this place where the door is always open, there is a story of men, including that of a circus that I met in Berlin 2011, in an afternoon spent drinking in front of Prosecco Valdobbiadene hills.

Who does not know this Osteria can see it here, through photographs and the story that I did after my visit.

Clicca who > Un'eterna romantic all'Osteria senz'Oste

Valdobbiadene in Autumn

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

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

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

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

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

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

I present my, my name is Maurizio Gily. I am an agronomist specialized in viticulture and enology and a journalist. I run a technical review of the sector, Millevigne, collaboro con Slow Food, and is a consultant for wine enterprises and public administrations.

Maurizio gilyak, a man of earth and wine, a person whom I respect. Accused of formal defect in expressing true news, was sentenced to compensation for having harmed as a result, the honor of a fellow journalist.

These are the words of the judge: “… There is no question as to whether Dr.. Gily in writing reported true news ... ". But the shape wins, at least it condemned him, at the moment…

I quote part of Millevigne's article "The hemlock of Velenitaly”

by Maurizio Gily

More than five years after the "Velenitaly" case, the atomic bomb dropped on Vinitaly by the weekly L'Espresso, than denouncing, correctly, some cases of fraud and sophistication, spoke, not quite as well, of hundreds of thousands of bottles of poisoned wine (poison never found), and, in another article, of the brunellopoli case, approaching pollution from carcinogens in a great confusion (never found) with Merlot pollution in Sangiovese (which obviously doesn't kill anyone), a judge of the Rovereto court sentenced me to compensate the Espresso journalist I had attacked on Millevigne. I would have damaged his reputation. Five thousand euros, plus legal fees.

According to the judge, mine was a "personal attack"Which would have gone beyond the right of criticism, damaging the honor of his colleague, which is worth a sentence for compensation, albeit decimated with respect to the counterpart's request, that it had started ten times as much (50.000 euro). Yet I have not made use of profanity, nor have I accused anyone of anything they had not done: I just wrote that one piece of news was not true (not fraud with watering down and enriching the musts, that was true, but the poisoning), after two ministries and an investigating magistrate on the investigation in question had already said so in official statements, diligently reported by me. I haven't even talked about bad faith, but only of excess of imagination ("Horror fantasies" to be precise) in reporting information collected in a power of attorney and elaborated in a creative way (for example speaking of carcinogenic substances, but without mentioning any, indeed, citing some that are not, in addition to not being ascertained its presence in the product in question).

Morale: in the country recognized as 57th in the world for freedom of the press, according to the ranking of "reporters without borders", preceded by many nations not famous for their democracies, the truth must be told in moderation. Pardon, with continence. Especially when you go to touch companies, groups and people with shoulders wider than yours. Like Millevigne against Espresso- Republic: a flea against a tank.

“The extraordinary solidarity that came to me from much of the wine world, in particular by Italian winemakers, convinced me to appeal. From them, and from you, the push to open has also arrived, overcoming my natural embarrassment, a public subscription to finance the costs of this appeal, that neither I, nor the publisher of Millevigne are able to support.” Maurizio gilyak

• At this LINK there is a good public subscription causa.org and a host of information.

Here is the HISTORY of the facts:

1. Paolo Tessadri's lawyer sent me, in September of 2011, a warning to remove my article "junk via express" from the web asking me at the same time 50.000 euro of damages for having infringed the honor of his client (who had therefore noticed it three years later). My answer was that I would remove the article from the web, and so did, as a conciliatory gesture and in relation to the time elapsed, but not denying anything of what I had written and obviously specifying that I would not pay a cent. And I thought, honestly, that it ended there.

2. After a second warning, I offered Tessadri the opportunity to reply to my article on Millevigne, stating that his reply would be published without comment. I am in fact convinced that this is the right way in which a journalist must defend his honor if he deems it harmed.. In truth I think that when a reporter publishes news that is neither true, nor likely, as in this case, honor damages him alone, but so much. Another possibility would have been that of a conciliatory meeting at the order, but even this was not taken into consideration.

3. Tessadri did not adhere to my proposal and started the civil case, lowering his request a 25.000 euro. My lawyer then explained to me that this choice was probably motivated by a banal question of a bracket in the cost of stamps ... Tessadri's defense had perhaps realized the surreal entity of the first request.

4. The competent court of Rovereto, instead of that of Alba, where Millevigne is based, it depends on the fact that Tessadri's defense does not refer to the magazine, but to the web, based on a sentence of the Supreme Court which establishes that in the event of defamation via the web, the competent court is that of the residence of the injured. My defense had no grounds to oppose in this regard. Note that the Millevigne site in 2008 the classic four cats saw it (we have also produced an appraisal which proves this, a few dozen contacts per article at most), while the magazine was, then, a tabloid with free circulation in addition 10.000 copy, but "sticking to the web" allowed Tessadri to get the trial by playing at home.

5. After this sentence, Tessadri could report me to the order, which in turn could sanction me and suspend me for ethical violation. I don't know if it will but as far as I know it I think it is probable.

Intervista di Justin Catalano published in the January 8,it 2014 its Head and Di Gola.

Eclectic, solar, intelligent, Curious, nice, from the big-talking .... many positive adjectives to define Cinzia Tosini, Farm Blogger e autrice su questo sito, but perhaps the most appropriate is passionate. I wanted to tell it in his own words and here I am.

• Chi è Cinzia Tosini?

First of all, let me love you just call Cynthia! It 's the first thing I say when I introduce myself. To be honest I'm also Emilia which is the second name that was given to me in memory of my grandfather's legendary Friulian. Therefore, to return to the question - who are? - I will immediately respond that they are simply a woman who for over three years is living a second life.
It all started catching it in his hand, after, passed one initial loss, I reinvested my time in the passions of all time: land, l’agricoltura, wine, and the stories of people. I believe that the main motivation, can be attributed to the fact that as a young girl I grew up in the countryside with his grandparents in Treviso.
Often we do not realize that the earth, if you really lived, leaves a mark in time, in memories, and souls. Unfortunately, the evil of our century is that we run and we live in constant search of goals, without realizing that the primary need is to rediscover the harmony of being in contact with nature.

• Come hai iniziato a scrivere?

My story, at least one of the last years, is a continuous succession of coincidences and joints that slowly led me to write (I swear, I would never have said).
It all started after reading the interview with a winemaker in Aosta. His words had me excited to the point, to convince me to go to Aosta to meet you in person. Its, a hard life, a bit 'as my. When he told me that he had no money to print the label on the back of the bottle of wine he produced, I decided to write a piece, I printed that, and that gave her so that the omaggiasse together with wine.
It was then that I was asked to publish, inserting it into my address book on a site about food and wine: Vino Way. I accepted a little 'hesitant, but only if you can tell the productions starting from the people. After, as He has limited its scope only to Lombardy, decided to exit continuing my adventure with the realization of a site, or better, a dream of which I was a founding member: World Wine Passion. Unfortunately,, not a sharing of some positions, convinced me to turn my Address Book on the site, in a personal blog: Stories of People.
What in recent years has been an obstacle course, intense and accelerated, past by writing what I experienced, listening to people, and traveling the length and breadth of Italy, the way that pleases me to know the area.

• Why did you decide to write starting from the 'people'?

I decided immediately to write about people, primarily because to talk about food and wine, you have to have a lot of experience behind, and secondly, because I realized that I listen to the change in direction of people who had decided to invest their passion in the ground and nell'enogastronomia, really appealed to me.

• Farm blogger, why are you so defined?

Therefore, This definition came about after many reflections made by myself. I was often to correct the other person on duty, when, feeling define a food blogger, I could not find anything fitting for this role. I confess to being better at eating than cooking.
I love the food and wine for his stories, for the territory, for its traditions and its protagonists. I like to know and enjoy experiencing the realities on the 'field', for me the best way! I love to visit the farm accompanied by manufacturers, then, see the evolution and the birth of the products, allows me to understand better understanding of the issues related to them.
It 'was born from these considerations that the definition that I finally felt fit like a glove: farm blogger.

• After three years, experiences that you feel you've gained?

Many are the experiences, I learned a lot, and I have known many. I often say that this is not an easy world. Unfortunately selfishness win over common sense, often making it difficult the road that would do the right system for the benefit of all.
Italians must change their mindset if they want to start. We should begin by creating school immediately, with the new generation, a new way of thinking. Someone will smile now reading my words, has no importance, I believe in what I write seriously, utopistico the phenomenon.
Despite this, My greatest satisfaction is to have created over time a dense network of relationships based on the estimation, on respect and friendship. This to me is of paramount importance, build relationships based on good reputation, especially in a world like that eno, whose foundations are based on the passions.

• Bloggers and journalists, much debated topic. What do you think?

I recently wrote on the blog, especially because I feel pulled in because.
Bloggers and journalists, passion and profession, emotion and rationality. Two roles whose writings have a very different emotional. I insist that, whatever, both can help by communicating, each in their own way, the land and its productions. The key thing for me is consistency, which must be maintained by not follow the waves of convenience of the moment.

• World blogger: chi lo ama, chi lo odia, and who uses. But who cares really the communication made by bloggers? And because?

The passion that drove many bloggers in this direction, compresa me, did emerge as their emotional charge combined with digital communications, can be of help in these difficult times that we are living, to the territory that the productions. A phenomenon already in vogue for years abroad. Many have understood, and have been inspired.
The world of bloggers is not always easy, there are those who act according to the passion, and there are those who get carried away by easy targets. Anyway, only pertains to the readers who followed forward in time, the passion that has helped many of us get through tough times.
The only sore point in this context, is that too many take advantage of this passion without acknowledging the intellectual commitment and not just, devoting time and energy to this task whose importance has been recognized by the same local institutions.

of Justin Catalano

Blog:  FoodWineBeer 

It has long been debate about the communication gap made between bloggers and journalists. An argument that is now chopped and ritritato two figures whose writings have a very different emotional. I insist that, whatever, both can help each communicating to them how the land and its productions. The key thing for me is consistency, which must be maintained to avoid the waves of convenience of the moment.

The passion that drove many bloggers in this direction, compresa me, has highlighted how digital communication can be of help in these difficult times that we are living. This does not tarnish in any way the figure of the journalist, that, professionally performs the same task to. It is not a race, never will be, being the very different form of communication.

I made this premise to introduce a blogger, or better, a Passion blogger I know and follow for a long time: Samuel Vergari, in arte ‘FoodWineBeer’.

Although the approach of Samuel is not my, in the sense that unlike him I love writing after living person of the territory and its actors, I respect his choice dictated by family needs at this time.

The world of bloggers is not always easy, I knew long ago, when, following the public relations and the content of a site about food and wine of which I was a partner, I wanted to know with a phone book that I had decided to call it 'Passion Blogger', the 'true fans', those with commitment and consistency transmit their passion through blogging (online diaries).

Even after leaving that role, for not sharing the positions, my project is not lost. In my own way, continuous giving visibility to those who believe can 'do well’ to disseminate knowledge of quality production.

Vergari Samuel was born into a family devoted to agriculture. The passion for wine producers of Sangiovese inherited from grandparents, has allowed him to appreciate over time to become a reference point for friends, for advice on the choice of wines. The turning point in the 2010, when, driven by the growing passion decide to start a blog. Much work to give shape, many steps and changes of direction, until the birth of 'FoodWineBeer'.  

A blog that aims more products, that producers. The reason soon revealed: Samuel is a real pantofolone, or better, a father of two small children that led him to make himself indispensable in the family. It 'so he writes his articles, often in pajamas on the couch, between the interruptions of his children and their micro dramas. Despite family commitments, the pleasure of writing about what tasted at home and in restaurants surrounding areas, prompted him to continue. Then, as soon as possible, on rest days, trips to Italy allowed him to expand his knowledge.

“Cynthia, the rewards are many, in particular that of being able to know, although in many cases only in a virtual, a lot of nice people from the world of wine and beer. Some, even in this world there are negative characters, people who promise and then not maintain, profiteers and boastful of all kinds…  I'm just a simple fan that behind has little theory and much practice. A man and a father who tells his experiences in pajamas on the couch at home ... Samuel Vergari”

I conclude with my thoughts. Noi blogger, much criticized but at the same time sought, I am convinced that we do something good. In our own way we try to convey that passion that has helped many of us to overcome the difficult moments of our lives.

Now I ask you: “Are they better than those that use this passion…?”

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.