Today I received this email that the public only in part. I sent her a person I've known for some time through comments on social networks. When I read it I thought it would not have been enough a written response to explain how the thought. Certain things need to be said 'voice', or even better, 'Person'. I believe this touch key to the knowledge and understanding in every situation that I'm interested in deepening.

Hello Cynthia, excuse the disorder, take this opportunity to ask you some information (as profane), about how the world works that live, how to write articles on the world of wine and food in general. I joined in friendship with a director of a newspaper website that asks me to “lanciarmi” writing something inherent to wine and sending photos, then I will release. It’ a bit 'that I think, also because they are in a situation of crisis work and trying to find other outlets, or at least begin to diversify a bit '. I do not know in the least how it works, I wondered how “tour” the mechanism, because you have to move visiting wineries / wine / events…etc.. Seeing what svolgi you wonder if you can teach me a bit ', not to be totally unprepared when they go into certain topics, especially those of an economic ...

Anyone who knows me knows how much I appreciate the use of digital media, this to the possibility that I offer to amplify what I consider appropriate to share. But beware, first and foremost I love with all my senses to discover what I want to know, understand and deepen. E 'for this reason that the only answer that I felt to give, has been to write a phone number and a word: Call.

We felt shortly after. The first thing I said is that the 'payback' is still right, must have its real match in the quality of service offered. "I do not sell anything if you do not ensure the uniqueness of the service". E’ fondamentale l’esperienza, preparation, and your mind open to new technologies.

The road ahead is long. Some arrive before, some come later and some you lose ... everyone follows his path. The important thing is to be yourself, driven by passion and not by the waves of time. This makes a difference, the difference is the path ...

Some, along the way learning is growing, This is the natural evolution of things, But that should not obscure the choices initially undertaken. The character, l’istinto, simplicity are essential skills that, with humility, emphasize the person. Knowing how to keep your feet firmly on the ground, continue to learn, know the people, share experiences and be able to draw the right lessons in each. There are no secrets, the important thing is to remain yourself.

At the end I told him how I started writing, visiting and telling the story of a winemaker of Aosta, the road traveled so much in the past three years, of the many experiences, of the many people I met, disappointments but also of emotions. As we all have dreams and hopes, and with these every day I go on…

Until a short time ago I was involved in the organization and optimization of resources, actually I still am, because I apply these principles in everything I do.

Today my challenge starts here.

In recent months I have been in Taranto, a Crotone, and Pozzuoli, Fiumicino ... well I've been in places of the sea, but especially in places dedicated to fishing. To better understand this area, I tried to approach trying to organize an exit night with fishermen, to follow their work, to understand talking and living with their. Unfortunately, the mistral is not favored me, repeatedly blocking my plans.

I am a hard head, some would say a hothead, in fact they are a passionate and idealistic, and do not give up easily. Precisely for this reason I have continued to deepen the topic to understand .... I did it in Naples, of Taranto, Crotone and in Fiumicino. I stopped and talked with them, some were wary, while others, after realizing my real interest, I explained.

People fought, dashed, tired, almost gave up on the state of things, people to listen to. I am well aware that the difficulties of everyday life is very different than writing and talking about.

I love my country and its people, talking to them live on the territory, of the nord sud. I support the passion and enthusiasm, even if it is sometimes put a strain on the disappointments. But it is a matter of seconds, because just a shoulder to 'make me act and react’ the only way that I: People listen to me and interpreter of the voice of the people, one that works, i veri Italiani.

That said step to step, because I want to understand ...

• In Italy there are about 7450 km of coastline, but fishing is dying. Something is wrong, something I can not understand, especially in a time of crisis like this, that optimize what we have left should be a priority issue. Someone will define boring, even talkative stressing continuously, in what I write, the same concepts.

• In Italy, the fashion, Tourism, l’agricoltura, fishing, food and wine are the leading sectors, and as such should be favored the most of their paths. Unfortunately it is not so. I still do not understand ...

These are hot days, days of deep crisis. There is no mention of other games that powers salaried politicians from Italy that works, that if I remember well! I do not want to talk about their, mi logora, mi la bharti, I find it useless and frustrating. I want to talk about our productions, of Italian, their hardships.

I reiterate an important number, our own wealth and as such should be valued. We have 7450 km of coastline, but fishing is dying.

They tell me that in Mazara del Vallo in recent years by 380 vessels have been left 80, Fiumicino seven years ago there were 45, now there are 25, Crotone is happening the same thing. The fishermen are on their knees. It is destroying one of the most important economic.

They tell me that in late September for a month there will be a biological rest for the repopulation of the seas. A still for trawling though this concerns only the vessels. Do not stop the small fishing. But I ask, is really small? Once a small fishing nets used a meter and a half high, now come to 12 meters. Once they stopped to 3 miles into the sea, now stop at 10…

Why not stop all, and not a per mese, but for a year! And then, because they allow outputs 14 ore in mare! Should be allowed a maximum 8 hours! These are the words of the fishermen, those who love the sea, those that do not exploit.

Their first problem is the high cost of diesel, the second is the bureaucracy and institutions that do not help them as they should, the third is the illegal ...

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.

Today my reflection begins by reading the rant of a friend, Piero Romano, producer of extra virgin olive oil in Stroud, Crotone. I knew him well, reading his words in an email that he sent me long ago now.

"Ciao to Cinzia, how are you? Sai, I started to walk the road of olive oil I wanted to focus on quality, convinced that, who works well, with the time to be recognized. But alas I had considered a greater god who reigns supreme even in the food world. I speak of the God of Money, undisputed king, that, with his power, relegates the humiliating quality in a corner! But not only, the greatest wonder was the disappointment of the medium that haute cuisine, Despite claims to be a champion of quality, ends to adopt very questionable holistic choices. "

Words of a knee put manufacturer like many because of a market of dubious origin and quality products, that the lack of oils culture, fertile soil in the consumer choices diverted, adversely affects.

In addition, the crisis that we live in is an accomplice to Do not argue choices, often exclusively dictated by ridiculous prices that are not absolute correspondence in the real production costs.

The sad part is completed by part of the restaurant, that, although it elects promoter of quality, uses behind the scenes, and not only, mediocre products.

Words and chopped ritritate, reissued by people like me, He loves and lives the world of productions, and that, having the opportunity to listen to producers inconvenience, He cares about their fate.

the consumatrice, by passionate, and communicator of the territory, I express my thoughts vote, in the hope that sooner or later, These words are not just empty words.

I propose again below my speech in the latest edition of Oil Workshop, during which I expressed very specific requests to help consumers towards a more informed choice of olive oils:

• For Communicators I ask more simplicity in the words. often I insist on this concept because what is really important is to make the earth good culture in simple terms, to reach people. Consumers still call quality olive oil, "The good oil". The term 'extra virgin' oil now in vogue, to most people is still unknown (evo: andxtra inadult d 'theiron).

• To Olivicoltori degustativi ask you to organize more events to tell people their oils. As Luigi Veronelli said: “The oil like wine. The olive tree as the vine."In addition to" Open Cellars "why not" open Oleifici ".

• At Wine I ask you to create a corner for an "oil shop" that allows the tasting of oils.

• For Restaurateurs I ask you to tell the olive oils that are brought to the table exactly as it does for wine, just ask the manufacturers data sheets, or even better, train workers in a room with taster courses for oil. In addition, I would like to see on the tables, as is already the case for wines, of the “oils cards of local olive oil” with informative pills that present briefly the characteristics of the varieties. Another thing I'd like to see me bring the restaurant, It is a small bottle of local olive oil, that “I would use during the meal, I would pay the bill at a promotional price, and that would take me home. "

• But I ask something also of Consumers. To be more curious to try the olive oils, we have so many varieties. Despite our 530 Italian cultivars and more, still we call the singular olive oil. When in doubt, just in case, We should move towards the DOP. Other advice, when you are on vacation take the opportunity to visit a local agricultural reality. In addition to living a unique experience, you will be much more aware of the products you will consume.

I conclude by recalling that, two tablespoons of extra virgin olive oil per day, they are an effective medical aid to combat cardiovascular diseases.

Ora bacchetto! Calmi, sto scherzando! 😉 Lungi da me usare qualsiasi tipo di bacchetta verso qualcuno! It’ anche vero però, che davanti a certe situazioni, non riesco proprio a non dire la mia! Non è una questione di puntiglio, It is that it is time we all learn to get serious in promoting the land and its resources, also because, if you look around, There remains only one!

Ognuno di noi, in his own way, Can anything be done to our economy, to promote our products, to raise awareness of the richness and beauty of our land. The consumer may very, starting to choose where and how to shop, paying attention to seasonality, label, and provenance. I know it is a time of crisis, but buying less, and more quality, It is good for us and our Italian.

The wheel that turned our economic system, by now, is you are stopping! Right now, are crucial synergies, doing well together! If someone believes, that running alone things can andargli good long, the illusion! Who runs alone, receives about poi, only remains!

Having said, I will make mention of some episodes that made me turn up their noses at my days spent in Crotone. These are situations in which one often encounters in Italy; We are a country rich in resources abroad envy us, but unfortunately we have not yet learned to value them as they deserve.

• 1′ Case – I love breakfast, It is my favorite meal. A Crotone, land of great productions, in a three star hotel I've stayed, the first morning ready to enjoy what 'I thought' I expected, I found myself in front of really sad packaged products. Almost nothing of the territory, and no trace of fresh fruit; for me that love is a real affront. Offering more fruit, both in hotels and in restaurants, you could do a lot for farmers!

• 2′ Case – During an afternoon, between one visit and another, I stopped for a drink. Well, since I was a little 'undecided, I asked some advice to the person who had come to take the order (also to hear what he would have offered me). The response was: “He wants a spritz?"But I said no! You should know that it is a Calabrian typical drink non-alcoholic coffee made with spring water of Mount Covello, situated in the territory of Girifalco in the province of Catanzaro. And 'perfect for every hour, these aunt, and taste really nice. E 'on'brasilena”. Why not offer the! Obviously Did I stressed, and I ordered.

• 3'Case - much I love ice cream, if then matched fruit is a real meal. Well, I could not believe my eyes when one day and ordered a similar, I received a bowl with peaches in syrup! Peaches in syrup in August?! us! Say no more ...

• 4'Case - Calabria, land of great oils. "But we want to put them on the tables!"I had to say precisely the same words all'addetta the hall who took care of the service. Moreover it would be important not to fill bottles with other oils with known labels, also because, looking at the bottle was, It is easy to see if it happens. Here come into because the famous anti-filler cap, alas rejected. The one is to rely on the seriousness of the restaurateur.

Another thing I'd like to see me bring the restaurant, It is a small bottle of local olive oil, that “I would use during the meal, I would pay the bill at a promotional price, and that would take me home.” Same thing I would like to see applied to the wine you do not end up consuming, given the proper limitations of the Highway Code.

In addition, I would like to see on the tables, as is already the case for wines, of the “oils cards of local olive oil” with informative pills that present briefly the characteristics of the varieties. Here I make a note on the Local Action Group of Crotone, the Gal Kroton, that in a few days will present the paper of olive oils adhering to their local food system.

That said, remembering that in Italy we have over 530 cultivars of olives, much is being done, but much can still be with the commitment of all, with the help of the administrations, and with the right local communication.

Launch my outlet here, but do not think, I do wherever I be given the opportunity. As during the first 'edition of the "Fair of Excellence Strongolesi" organized dall'operosa Pro Loco, and it was followed by a debate coordinated by journalist Giuseppe de Pipita "The Crotonese".

Invited to the table, after the greetings sent via a message from President of Calabria Giuseppe Scopelliti, and the presence of – Vincenzo Pepparelli President of the Chamber of Commerce of Crotone, Christmas Carvelli President Gal Kroton, Mayor Michael Laurenzano Strongoli, Simona Mancuso Municipal Councilor for productive activities and Francesco Fiorita minority leader of Strongoli City Council – I told my, as a blogger communicator of the territory and its producers, on what could be done starting with these small things that I highlighted earlier. As for the aid to producers, it streamlining the bureaucratic part to which they are heavily subjected, and l 'help to support them in the expenses for participation in fairs and promotional events, It would be welcome.

Siamo un paese ricco di risorse che all’estero ci invidiano, quindi forza, sta a tutti noi valorizzarle!

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