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

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

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

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

 Good, VI presents La investigatrice our special! 😉

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Shhhh… silenzo! 😉

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Come scrive Wikipedia:  "The tam-tam is a type of drum used by some African peoples as a means of distance communication to spread a message from village to village. Metaphorically, the spread of information through word of mouth. "

Good, is a few days that my way, to create synergies, I launched a hashtag su twitter, for the more a slogan to unite and make known manufacturers; Italian producers who meet and I will meet in my wanderings on social media and especially ... in person floor plan. It's time to say ENOUGH to selfishness, and forward to shake hands! States can still! Scatter benefits no one. It must start mainly from “People”, then with good projects, you can go far…

The script that I set out below is the outburst of a friend, a producer of olive oil in the region of Calabria. Italy EMPTY of which he speaks are convinced that we can still fill ... I meet so many people, people especially need back to believe in someone who unite them, and in which they can have confidence! Italian Force! I want a #TamTamxla Terra!

 "Those who kill by the exploitation, the hypocrisy or the indifference of the rural world is erasing the future ".

Alessandra Paolini

Do not ask yourself what you are doing…

Do not ask yourself who is cultivating the corn on which you will furbish dissertations gastronomic, who prunes the oranges that spremerete for the most innovative cocktails, who is bent to tie the top of the peaches, who cutter, who fertilizes, send chi…

This world does not belong to you is in the margin where your greed has secluded, you turn around like hyenas never satisfied until you'll have to turn around in search of other carcasses, your! For whoever kills with exploitation, with hypocrisy or indifference with the rural world is erasing the future. Do not ask yourself what you are doing…

And now here is my little provocation, the pebble that launch, concrete S.O.S. a nave amica:

We denounce!

But we denounce zeroing in on these disgusting swamps in which the peasant culture or say the agro-business is sinking!

Raccontiamola the story of a prototype of FIGURE (Use the male because the term is such, but I have just bumped into a figure) who believes that feeds the chickens-can crush them as you think; a powder’ maybe not to those of the category that squeeze grapes, It is seen that the above is proud to be the holder of a wine, but a wretched old wine shop for drunkards would not be worthy to take the reins!

And raccontiamolo of these fringes or perhaps they are something far more substantial? They want quality at price zero to twelve months cashable, as the offering you give to spurgarti from sins! Italy is in crisis? NO! Italy will seek the crisis that has not yet fully reached, the proof is the existence and the economic livelihood of Italians who can not do their job, but, unfortunately, still continue to work to the detriment and expense of those who work well with such difficulty, and also to improve test!

As long as there is the GDO (large-scale distribution) who does not understand a heck of what sells and the idiot who spends 300 Euros for dinner but then pidocchia the pound of citrus, until there is the lady in mink asking why a kilo of peaches costs so much, until there is a restaurateur whose employees are paid to tip more than it costs them a bottle of oil, but the latter you only pay if you damage to remind him that the bill gave the previous year, until all that exists and proliferates, Italy will remain the landfill that has become, because men who live like those who govern do not want to understand anything and invest on the symbols and the waving of flags (green as the money) even if they do not really know whether they are profitable.

But Italy is not in crisis, Italy is EMPTY, il ché è ben diverso, la crisi, anche quella economica, presuppone dal mio canto una capacità introspettiva per cogliere ed elaborare al meglio la presenza di uno stato di crisi, di contro, the vacuum can try and test a fridge Class E, just like we Italians, cold, empty and foolish and greedy consumers!

Maria Elena Curzio, Presidente dell’Associazione Nazionale Cuoche a domicilio.

A childhood spent with his grandmother Jolanda, true southern woman who cooked listening to opera music Neapolitan, telling the recipes as if they were fairy tales, who spoke with the ingredients… telling her that "Each recipe contains a secret ".

I first met Maria Elena Olio Officina Food Festival, among women oil. We've talked at length about the desire to recover the traditions of the kitchen once, that simple, that of our childhood.

By Maria Elena Curzio and Laura Elisa Turri.

• Maria Elena, passions are often born from the experiences made crescendo. How did your?

I remember when my grandmother was the "omelet pasta with treasure". A traditional omelet with the addition of crumb used to clean the bowl in which he had beaten eggs. Jolanda grandmother said to us grandchildren who found the crumb would have had no luck. And 'here that is my passion ... the smell of pastiera fired at night, from french fries prepared when I was sad. Cooking is giving love to the one you love.

• You're President of the Cooks at home. How did you came up with the idea of ​​building it?

After a breast cancer fortunately passed, I decided that I would live my life turning my passion for cooking into a profession, to create something of my own. I decided to hone my skills with no cooking courses, but working in the kitchen of a great chef, Gennaro Esposito. From him I learned the hard work, rigor, respect to the products, teamwork.

He spoke of my dream and the work that I wanted to take. After listening to me gave me a challenge. I should have found that women cooking in people's homes, transferred their passion for cooking and traditions ... teaching the good. I would have invited the famous Festa a Vico which he organizes every year. So it was. After contacting via internet many cooks in the home 25 May 2011 was born the National Association of Cooks at home.

The goal we have set is the enhancement, conservation, and dissemination of traditional Italian recipes. The cooks who belong with their initiatives and the desire to get involved, seek to re-educate those who follow, the pleasure of the perfume and taste of the food, elevating the work of the woman who cooks.

• Tra i tuoi associati hai solo donne o hai anche richieste di… "Cuochi" a Domicilio?

Ho scelto di avere solo donne perché il mestiere di cuoco a domicilio nasce al maschile con i “monsù”, that the protagonists, with their culinary art, cooked to the nobles. A cultural heritage that led only men to be chef. The economy, culture, tradition, nutrition education was the trade of women that I would dignify with their work and with the luxury of simplicity.

• How does this exactly your business?
  

Call a cook at home is a unique experience; a person who carries with him the passion and the joy of cooking. Along with the landlady currency intolerances, decides the menu and the layout of the table. And 'the cook at home that goes to the grocery store. A few hours before the event comes as a Mary Poppins magic with suitcases full of goodness and tools that will create magic in the kitchen. While the hostess entertains guests, serving dishes to the guests and tells preparations waiting to see the expressions of the pleasure of taste.

• Tell me about some real life experience lived in the conduct of your business ?

I'll tell you a great experience and a complicated.

The beautiful experience is that the first time I attended the festival in Vico. I had to prepare lunch after the press conference which was attended by many chefs and food and wine critics saddled. At the same time I had to coordinate in a huge professional kitchen cooks at home who had never cooked together. Una prova durissima che abbiamo superato preparando le ricette della nostra tradizione a noi ben note. The nicest compliment that was received by a famous chef who told us: "Stay as you are ... you are precious".

The experience was difficult when we cooked the technical symposium on Italian bread, the Comunipane, at the Molino Quaglia flour Petra. There were only two induction plates. We have prepared the dough in harsh conditions without a sink. The experience and the acquired techniques, however, have meant that everything went well.

• So now let's talk about the great chef. As I wrote recently in a article, I am that "annoying" to some of them ... the "break", quella che a volte li prende in giro per l’esasperazione dei piatti. Non hanno capito che le mie sono solo provocazioni per riportarli alla tradizione. What is your thought about?

How to break are perhaps worse off than you. I also think that the tradition and the roots are the foundation of everything. If we forget where we start we will not know where to go. I grandi chef con le loro divagazioni stanno massificando tutto. I fight for the defense of the small local producer, for the smell of bread waited patiently, I want to teach the good, I want to tell the life of the ingredients.

• Alas, are much better at eating than cooking. Taste and smell the aromas of the wine and food for me is true ecstasy . The hope, however, is the last to die ... You do also cooks at home "cooking classes at home ..."? 

Bringing in the homes of local, seasonal produce and the forgotten ones, with cooking classes communicate to people our goal. Personally I would be honored to teach and to be contagious with my passion, Even more, I throw an idea, we could do it in an event with famous women who want to learn by exchanging equal to their culture of pairings of wine and oil with my teachings. What do you say?

I tell you… I gladly accept the challenge ! 😉

I often say that now the only thing that's left is the concrete land. We are one of the most beautiful countries in the world! We have a great history, great artistic, great culinary excellence, great traditions! In short, we all papers in order, but I ask: “We can better giocarcele?”

After my recent visit to the Bit, the International Tourism Exchange, after hearing the good speakers exhibit solutions and marketing strategies absolutely essential for the promotion of the territory, I asked myself a few thoughts that I want to stop here.

As is my habit I want to start from the beginning, the birth of tourism.

For information purposes, the first travel agency was opened in London in 1841 da Thomas Cook, thanks to the impetus given to rail and maritime transport nineteenth century who made it possible in the short term movements. Travelling was no longer a luxury for the elite. In this regard I quote the AArticle 7 the Global Code of Ethics for Tourism which enshrines this right:

“La possibilità di accedere direttamente e personalmente alla scoperta ed al godimento delle ricchezze del pianeta rappresenta un diritto di cui tutti gli abitanti del mondo devono poter usufruire in modo paritario; the increasingly extensive participation in national and international tourism will be considered as one of the best possible expressions of the steady increase in leisure time and shall not be impaired in any way. "

Exactly so, Tourism is a right, but for many it is no longer! “Traveling in Italy it costs too much! The exterior is much more competitive.” This is the simple answer people's. And 'critical thinking. Not only marketing strategies, but concrete investments and determining its revival. Below I will analyze a few points that I consider essential in this regard.

• Competitiveness

Last year I went alone to September for Sardinia convinced to find competitive prices given the period, but I had to think again. “Leaving alone is not an advantage"So I was told. Ma eats? We are a country of singles and we are not yet organized in such a way! Anyway, single o non single, the prices of the packages are not competitive in Italy and abroad. Let's think ...

• Accessibility

Eighty million disabled people in Europe, 650 million worldwide. I reiterate that tourism is a right for all. And 'fundamental comply with the accessible tourism services that make a reality. This year in International Day of Persons with Disabilities, the European Commission has recognized the prize in Berlin “Access city Award”. Unfortunately no Italian city was notable in this regard. Some friends at the return of a trip to California have told me that that, buses, have the input level of the sidewalk for allow people to move a wheel chair with easy access. This system has been adopted in some Italian provinces but is not yet sufficiently extended. Reflect…

• Service

Friends, with regard to services is all a say. I'll tell you my experience last year in Quartu Sant'Elena, in provincia di Cagliari. A sea breathtakingly, living tract after tract; pity that not having the car with me was counting on public transport which I found to be woefully inadequate. I was furious to say the least; I still remember my outburst on twitter: “In front of me a wonderful sea, behind me services that will leave you speechless, rather, there would!” I set out but even so yet another problem! There were no sidewalks so it will cycle paths to make risky continuation walk. Obviously there is the case and the case, but there is no doubt that the transport network should be improved and enhanced, possibly by means of innovative and sustainable. I was given another experience from California where, alongside the many bike-rental outlets, Buses depart continuously prepared, inter alia, the transport of two-wheeled vehicles, so as to make easily accessible the visit of long stretches of territory. Let's think ...

• Welcome

As is customary to say "hospitality is a sign of civilization"And not only… and here I stop.

• Membership

As I wrote a few days ago : “I'm a traveler, an 'Italian proud of her country visit, search, and like, but especially loves to talk with people, my best guide!” Remember 17 March 2011, I was traveling. It celebrated the 150'Anniversary of the Unification of Italy. On the way I stopped at a friend's restaurant to eat and I realized that there were no signs at the entrance of celebration. I went in and after the usual greetings I said: “But if you put out the flag in my car…?” Lei ovviamente accettò. Membership is an important signal for tourism. Reflect…

• Network

The Internet is a global network; we have a tool with which in a moment millions of computers connect to each other. Promote the area on the net is a great opportunity that we must all make the most of. Each of us can do it in his own way, even with a photo of pills with informative. Le recensioni delle persone sono una grande opportunità per promuovere il territorio italiano e le sue tipicità. Invest in the network is critical!

I want to conclude these reflections with the’Art. 1 of the Global Code of Ethics for Tourism:

“Tourism as a tool for understanding and mutual respect between peoples and societies "
The understanding and the promotion of ethical values ​​common to humanity, in a spirit of tolerance and respect for diversity of religious beliefs, Philosophical and moral, represent the foundation and the consequence of responsible tourism; the actors of the tourism industry and tourists themselves will respect the traditions and social and cultural practices of all peoples, including those of minorities and indigenous peoples, and they recognize the value.

When will we learn to make tourism… but tourism seriously!

For a long time I wanted to stop some of my thoughts on ... "Mediated and bloggers",   on ... "who is now in the spotlight",  About ... "books produced and sold more of the moment" and ... "the chefs of haute cuisine". I thank the chef Matteo Scibilia and Luigi Uploaded for giving me an opportunity.

This morning, reading an article published by Luigi Uploaded on her blog,  “More humility and less boldness behind the stoves”,  ho voluto togliermi come si suol dire qualche sassolino dalla scarpa… Tutto è nato da un post dello chef Matteo Scibilia, dell’Osteria Buona Condotta di Ornago:

“Now there is a great divide in the world of food. In just a few and always the same chef in the spotlight. Always the same journalists protectors and it is unclear whether or capacity for success on customers. This incredible moment of great Mediated our industry, between bloggers and the like, looks like a circus that turns on itself”.

I read important concepts, analyze them one at a time.

• The first: “E’ un momento di grande mediaticità del nostro settore, between bloggers and the like, looks like a circus that turns on itself. Matthew Knowles Osteria Good Conduct ”.

Therefore, although it is known that I do not like the term blogger, fall into this category Media. I have this blog was born from the earth forever, for its products, and for the People. A blog created as a therapy of the good life, after that it overwhelmed me making me fall. I raised so, writing what I live. Having said that within about; Blogs are online diaries that are born from passion. These containers allow us to give diffusion.

Given the recent controversy then, insisto sul concetto che blogger e giornalista sono figure ben diverse. Il blogger scrive per lo più trasmettendo il proprio credo e le proprie emozioni. The journalist is such, because it exerts exclusive profession; often writes chronicles, e non sempre trasmette emozioni. Anyway, both of these figures can help the promotion of the earth in a difficult time like this, "Doing well". And 'essential to everyone's help spreading of productive, for the region and for our Italian.  Insisto, "Is not a race"!

I remind everyone that for “noi blogger”,  l’energia e non solo quella per ciò che facciamo, is of great sacrifice. For me, however, and in any case will be, continuing unabated, in spite of everything, keeping your feet on the ground and remembering why I started doing all this. Then, if this time of great Mediated can be used to help "all", why not!

• And more ... "People are attracted to those who are in the spotlight. Uploaded Luigi ".

Purtroppo è una società che si ferma a guardare più le vetrine che i contenuti. Qualche giorno fa una persona mi ha scritto chiedendomi se ho uno zio americano per ciò che faccio. I almost enjoyed it saw the ease with which I live, but it made me think, about what is likely to deceive the apparent vision of things. E 'for this reason that, despite what I consider good knowledge on the web, I live is very important to know the people. Knowledge is an indispensable means to give concrete judgments. So if the time and knowledge does not emerge contents, the lights are turned off in a hurry.

• And more ... "In the library the books exhibited and sold are those signed (but not necessarily written) by trombones television. Uploaded Luigi ".

Unfortunately true… Books from lightweight content, mirror of society. Maybe accomplice is television with its communication messages for more than a little thick. Forse perché si sta vivendo un momento difficile e la gente vuole evadere. Sta di fatto che gli editori seguono l’onda del marketing. It's up to us to ride the wave right ...

• And more ... "Some chefs unmentionables, after having for a long time made pornography haute cuisine, today call for a return to simple kitchen at affordable prices. Uploaded Luigi ".

So I am that "annoying" to some of them ... the "break", one that sometimes takes them around the use of the leaves that taste like oyster or the exaggerated exasperation of dishes. Quella che ordina in posti in cui non è consuetudine farlo una frittata di cipolle, or Mozzarella, or vegetables in batter telling them that maybe a mint leaf would improve the whole.  Io sono “the disturbing element” for many, so they tell me… They did not understand that my provocations are only to bring them back a bit’ tradition!

I remember one evening when the person to have dinner with me, ironically passed the knife to the chef puzzled by my requests. I represent as I often say people, the passion that draws pleasure from food. It is people like me who should say most of their. This of course with all due respect to the experts. Point out that with some chefs are friendly, I respect them and admire them for their bravery. There are different deals, just this.  Per quanto mi riguarda amo le tradizioni e la cucina semplice di una volta, if anything a little revisited. It 'possible that I can not find a chef who makes me, sometimes even that does not know, the "ciceri e tria" facts as facts go??  E’ vero, is a specialty of Lecce, but why not do cookery courses Regional instead of doing the "fireworks" in the dishes?!

Concludo con un ricordo. Una sera ormai quasi due anni fa, I was having dinner by accident in a restaurant with three Michelin stars then. After my initial provocations that have helped to defuse the atmosphere battened, il proprietario mi ha raccontato che era stato condotto per un incontro di lavoro in un locale analogo al suo. Friends, it had rather annoyed. Mi these: “Ma caspita, they could not take me to eat at a place where they served two slices of salted pork and so on ...” Ahhh!! So that's it, apparently the truth is that, simplicity in dishes like very much to them! 😉

Today I want to stop and think ... Sometimes it is necessary to make a point about their own experiences.

And 'well-known by now ... I love to visit its sites, talk to the farmers, those with a capital C. Listening to their stories, their stories, their outbursts ... I'm tired, angry, fought… I meccanismi contorti della politica e della burocrazia li attanaglia a tal punto da toglier loro la voglia di lottare. All this leads to isolate scattering energies, the good ones, those that something could still. Some are demotivated to the point of losing the passion, others sink, unable to bear the costs of management. Every time I feel like dying a farm is a wound to the heart, una sconfitta per l’Italia.

• Farmers' need to believe again "!
• You must "identify people who are able in which they can have faith", it is from there that you can, and that you must restart.
• You must create "networks that unite them with a new mindset".
• It 'important to "go in the same direction without scattering".

For many are a dreamer, a woman who makes poetry, that, driven by the enthusiasm and little experience, still believe that we can do it this Italy. I see it in their eyes when angry from what I hear, propose solutions. Too many twists criminals have ruined what our grandparents and our ancestors have built with toil.

Often debate on this topic, because the key to the problem must be found! Perché forse continuare a parlarne può indurre qualcuno a crederci! The signals are all right, young people are projecting more and more towards this sector. Just today I read an article on the rise of 26% enrollment at the University for undergraduate courses in agricultural and food sciences. E 'for this reason that I decided to bring some reflections on the rural world made in the various threads that I often find it to baste, to see if there is still a way to go ... I believe!

The job of the farmer, like the sailor and soldier, contains in itself a food for the soul: it is only to release him.”

Jean Guitton

• Teresio Nardi, Trustee of the Slow Food Oltrepà Pavese: “I'm from the land, I worked 38 years in school and I was very young; I have always given my students sincerity, I sent them a good example and passion for the job. Now I can devote my passion to the land where I was born and raised; I do it because I like it, I do not ask anybody anything and everything that gratifies me very…”

Our economic model has failed so many things, everything is seen as a function of income and all as productive tool. The land is not capital! I have always taught that a large part of the ground floor is natural – nature, non-renewable and thus be preserved with love and attention, more authoritative than others have told me, but how many times in the last fifty years there has been a political project in this sense. Another consideration: the farmer must be seen as a guardian of the environment and the territory, motivated and valued this in his work for this reason. Yet: the soil needs to produce food! No energy or building areas or warehouses… Yet: the food is a fundamental right (I was taught from birth that the food is not wasted) is not a bargaining chip. All this the real farmers know this and live badly the current situation.

It is not easy… the real farmers: those who cultivate the land, who believe in their work, that protect the environment and local traditions, which absorbed the culture of the land from their grandparents and their family's history; are also those who know the uncertainties of their goals, e le temono: seasons, le intemperie, drought, the grandine, the wind and everything that affects the life cycle of living beings that worked so hard to raise and protect their. Before feared only nature that is sometimes friend and sometimes enemy is; now also fear the “progress” that subtracts the ground, Freedom of seed, clean air, landscape, environment, Biodiversity; have often been deceived by technology. For all this it is difficult to engage, win their trust, make them believe that today there is someone who is on their side and wants to return to the land, environmental protection, the development of the territory and traditions, as well as a quality food and right that can only come from the work of “farmer”.

• Uploaded Louis, writer, journalist, oleologo, has published several volumes on olive oil. Collaborates with several Italian and foreign newspapers, with address books and articles. From 2003 directs the weekly online "Teatro Naturale", periodic specialized in agriculture, Power and Environment.

The trouble is that on the peasants continue to speculate. Ci vorrebbe una riformulazione delle associazioni di categoria non più adeguate ai tempi. Manage the bureaucracy and especially a lot of money, but do not dispense ideas, and most are no longer associated with their. I have a friend who was the founder of one of the three major existing associations, and which has now been cut off because it was considered “useless” as an intellectual. This is precisely the error; associations need to be guided by intellectuals who give an address and that they do so without fanfare, as happens. Io sono figlio di agricoltori e da fanciullo, and then a boy, I worked in the countryside; I know what it means, for this, knowing the needs of farmers are deeply worried about their. Today as yesterday, no one represents and protects. The same communication rather than help the farmer to take that step forward that fails to accomplish alone, it trivializes.

Non ha senso creare una nuova associazione, but it is urgent that change leaders, they are real farmers, Their first. Farmers at Heart, rather than in the form. It 'an obstacle course. I myself am I being punished for my writings with acts of hostility, ma not demordo, perché quando le idee sono buone, sooner or later everything goes in port. Today the farmer to be saved should be left free, but freedom is a goal difficult to achieve. To overcome the obstacles you need to make independent farmers, and independence is obtained with the certainty of income. Here lies the sticking point: so the money (a lot) given to agriculture, ends up in the wrong hands, and so farmers never gain their freedom. Non sono ottimista perché convinto che, as for the policy, nothing will change nell'associazionismo. I'm picking up new members of intellectuals from which I hope to take the "right force" to stimulate change. It is not easy. Rather, Italy is easier to change than not farming. Si tratta di un’impresa ardua. But I love a challenge, and I will get something, I'm sure ...

• Alfonso Pascale, Vice President of Zooprofilattico the regions of Lazio and Tuscany, member of the Permanent Table of the National Rural Network Partnership on behalf of the Social Network Farms. He collaborates with the National Institute of Agricultural Economics (INEA).

The associations were born in the last century all live a profound crisis of representation. Adapting to the current model of public intervention in agriculture (CAP subsidies), that destroy the social capital of rural, and in giving up change, have failed their essential function: produce relational goods and create bonds of solidarity.
Their position defense mechanisms of student welfare intervention in the economy is not derived (how to say hypocritically) by concerns for the fate of its members. Their conservative attitude is dictated only by the desire to defend the structure of its organizational structure, that have adapted over time to the management of certain services. Good people there in these organizations but are not able to provide real support to the farmers and the land they no longer have the trade union culture and professional to do it.
It should build new networks, a new civil society that is self-organize outside of the bonds that historically have been determined between the political system and society.

We do not know to read the wisdom that they have given us the farmers ...

Alfonso Pascale

Fausto Borella, Maestrod'olio,,it,and food and wine expert,,it,Thomas is a great source of memories,,it,I love listening to his stories of the good old days ...,,it,That said you will say ... "And then ...,,it,"And so I tell you that at that moment he began telling Thomas,,it,"You absolutely have to know Fausto Borella,,it,"That said,,it,done,,it,because after an exchange of views with Fausto,,it,I decided it was the right person for some depth in the course ...,,it,holistic insights,,it,But we do not waste time ... Ready ... via,,it,I read that come defined Maestrod'olio,,it,I also read that you attended the Faculty of Law,,it,You want to tell you how to turn your life around me this,,it ed esperto di enogastronomia

Days ago, during one of my long talks with his friend Thomas Ponzanelli, it was argued olive oils and olive growers… I told him that I have read on a copy of the Ex Vinis 2002 Luigi Veronelli, a true manifesto on Olive Oil. Tommaso è una grande fonte di ricordi… Amo molto ascoltare i suoi aneddoti dei bei tempi passati…

Detto questo mi direte… “E quindi… ?” E quindi vi dico che proprio in quel momento Tommaso esordì dicendomi: “Devi assolutamente conoscere Fausto Borella!” Detto, fatto! One, perché dopo uno scambio di opinioni con Fausto, ho deciso che era la persona giusta per qualche approfondimento in più… ovviamente, approfondimenti olistici!  😉

Ma non perdiamo tempo… Pronti… via! 😉

• Splendor, leggo che vieni definito Maestrod’olio. Leggo anche che hai frequentato la facoltà di Giurisprudenza. Mi vuoi raccontare come hai dato questa svolta alla tua vita?

I felt that I could never play forensic toga worn by my father for over,,it,I needed to move,,it,know the people,,it,in an expression,,it,Living my land,,it,you've had the fortune to know Luigi Veronelli,,it,I present a memory of the experience of those years,,it,It was thanks to the presentation made by Leo Ramacciotti,,it,at that time chief AIS Versilia,,it,We were at the Versilia Prize and introduced me to Gino Veronelli praising my passionate sommelier talents and promising writer of gastronomy,,it,For two years I have turned the whole Italy alongside Maestro experiencing an unforgettable experience,,it,The olive oil culture in Italy is still poor,,it,Much is said about it,,it,and much made of it,,it,but still not enough,,it 50 age. Avevo bisogno di muovermi, di conoscere le persone, in una espressione, Vivere la mia terra.

• In 2001 hai avuto la fortuna di conoscere Luigi Veronelli. Mi regali un ricordo dell’esperienza di quegli anni?

Fu grazie alla presentazione fatta da Leone Ramacciotti, a quel tempo delegato dell’AIS Versilia. Eravamo al Premio Versilia e mi presentò a Gino Veronelli elogiando le mie doti di appassionato sommelier e promettente scrittore di enogastronomia. Per due anni ho girato l’intera Italia al fianco del Maestro vivendo un’esperienza indimenticabile.

• La cultura dell’olio d’oliva in Italia è ancora scarsa. Molto se ne dice, e molto se ne fa, ma non ancora abbastanza. Consumer choice in front of the shelf is not easy,,it,The olive oil of large retailers is called with the name of the manufacturer and not by territorial origin,,it,Lack clearly the place of origin on the label does not help to understand the characteristics,,it,and does not help the consumer in choosing,,it,It is so small that to date no one has understood the real difference between olive oil and extra virgin olive oil,,it,Olive oil is a blend of refined oils and a percentage of extra virgin olive oil still undefined,,it,To be extra virgin,,it,They should be followed by chemicals, analytical paragraphs which lead to the result of having an oil,,it,euro or from,,it,My job,,it. L’olio d’oliva della grande distribuzione è chiamato con il nome del produttore e non con la provenienza territoriale. La mancanza a chiare lettere del territorio d’origine sull’etichetta non aiuta a capirne le caratteristiche, e non aiuta il consumatore nella scelta. What do you think?

È talmente scarsa che ad oggi non si è capita la reale differenza tra olio di oliva e olio extravergine di oliva. L’olio di oliva è una miscela di oli raffinati e una percentuale di olio extravergine ancora indefinita. Per essere extravergine, instead, vanno seguiti dei paragrafi chimici e analitici che portano al risultato di avere un olio da 2 euro oppure da 30 euro. Il mio compito, seen the huge quality gap between the two price ranges and the current and still unexplained ignorance on this,,it,It is to communicate - through courses,,it,events and festivals in Italy and abroad - the real Italian extra virgin olive oil culture of quality,,it,What advice would you give the consumer to direct it towards a conscious choice of a quality olive oil,,it,If you look at the supermarket one of,,it,Italian DOP that has a cost of about € 6-8 per,,it,cl.,,en,otherwise look for the label that speaks in a more transparent and fair as possible to the consumer,,it,year of production,,it,nutritional table,,it,not so much with acidity or saturated fats that leave the time they are,,it, è quello di comunicare – attraverso corsi, eventi e manifestazioni in Italia e all’Estero – la reale cultura dell’olio extravergine italiano di qualità.

• Quali consigli ti senti di dare al consumatore per indirizzarlo verso una scelta consapevole di un olio d’oliva di qualità?

Se sei al supermercato cercare una delle 44 DOP italiane che abbia un costo di circa 6-8€ per 50 cl., altrimenti cercare quell’etichetta che parla in maniera più trasparente e corretta possibile al consumatore: annata di produzione, variety of olives, tabella nutrizionale, non tanto con acidità o grassi saturi che lasciano il tempo che trovano, but with the inclusion of tocopherols,,it,and total polyphenols that make unique the territory oils,,it,How important is the "oil color" and from what we can understand that "oil is bad",,it,The color of the oil is not at all important,,it,it's time to debunk many clichés,,it,The color can help us,,it,to understand how it will smell,,it,seeing mucilage,,it,sediments that will lead to such sludge defect,,it,A faulty oil will recognize after a few tastings of facts defective samples through the courses,,it,Or through an uncontrolled,,it,These oil,,it,no South certificate that invades the Italian regions to the Alps,,it,Often in the sauce,,it (Vitamin E) e dei polifenoli totali che rendono unici gli oli del territorio.

• Quanto è importante il “colore dell’olio” e da che cosa possiamo capire che “un olio è difettoso”?

Il colore dell’olio non è assolutamente importante, è arrivato il momento di sfatare molti luoghi comuni. Il colore ci può aiutare, in qualche caso, a comprendere come sarà l’odore, vedendo mucillagini, sedimenti che porteranno per esempio al difetto di morchia. L’olio difettoso si riconosce dopo pochi assaggi e degustazioni di campioni difettosi fatti attraverso i corsi.

• I quote a statement heard in your speech that I fully agree: "The farmer's oil supply chain cost him at least ten euro per liter. An olive oil that costs three euro is not an extra virgin olive oil, but only a lie to the consumer ". At this point I ask: But an oil with this cost as obtained?

Through sailing ship oil to the best Italian ports. Oppure attraverso una incontrollata tratta dell’olio non certificato del Sud che invade le regioni italiane fino alle Alpi.

• Spesso nel condimento, it abounds with olive oil incorrectly,,it,How much is a monthly conscious use for an average family,,it,As the President said the IGP Toscano Consortium,,it,daily use of olive oil per person accounts for the cost of,,it,sms per day,,it,Then we can afford a quality extra virgin olive oil or not,,it,Veronelli wrote,,it,the olive tree as the screw,,it,I fully agree with the thought,,it,consequently at what,,it,I wish,,it,When I'm in a restaurant,,it,not being presented to me only wine,,it,but also the oil that served me,,it,Ask the staff room is formed of this is a utopia or hope,,it,It is a hope,,it,considering,,pt,that gives,,it,years I organize courses,,it. A quanto corrisponde un uso consapevole mensile per una famiglia media?

Come disse il Presidente del Consorzio IGP Toscano, l’uso quotidiano di olio extravergine a persona incide per il costo di 2 sms al giorno. Allora ce lo possiamo permettere un olio extravergine di qualità oppure no?

• Veronelli scriveva: “The oil like wine, l’olivo come la vite”. Condivido pienamente il pensiero, and, conseguentemente a ciò, vorrei che, quando sono in un ristorante, non mi venga presentato solo il vino, ma anche l’olio che mi viene servito. Chiedere che il personale addetto alla sala venga formato in tal senso è un’utopia o una speranza?

È una speranza. Considerando, however, che da 11 anni organizzo corsi, first thanks Sommelier Italian Association of Oil Franco Ricci,,it,and later with my Academy Maestrod'olio,,it,At my lectures I always had a very low percentage of restaurateurs,,it,waiters,,it,maître and experts that would be absolutely true ambassadors of this message,,it,Are you an expert of vinegar,,it,And 'now customary find on supermarket shelves balsamic vinegars of a few Euros,,it,What do you think and what advice to consumers,,it,I'm not exactly an expert on vinegar,,it,I know the subject because it fascinates me,,it,The speech is similar to the oil,,it,There is a specification very rigid and structured that manufacturers must follow to get the DOP Traditional Balsamic Vinegar of Modena and Reggio Emilia,,it,The product packaged in bottles of,,it, e in seguito con la mia Accademia Maestrod’olio. Alle mie lezioni ho sempre avuto una percentuale bassissima di ristoratori, camerieri, maître e addetti ai lavori che sarebbero in assoluto i veri ambasciatori di questo messaggio.

• Sei un esperto di aceto.  E’ ormai consuetudine trovare sui banchi dei supermercati aceti balsamici da pochi euro. Cosa ne pensi e cosa consigli al consumatore?

Non sono propriamente esperto di aceto. Conosco la materia perché mi affascina. Il discorso è simile all’olio. Esiste un disciplinare molto rigido e ben strutturato che i produttori devono seguire per ottenere la DOP Aceto Balsamico Tradizionale di Modena o Reggio Emilia. Il prodotto confezionato in bottigliette da 10 cl can cost as much,,it,As for the balsamic vinegar to use every day,,it,the only qualitative reference is the price,,it,If it costs less than,,it,€ for bottles,,it,it means that inside has added caramel,,it,and it is not aged in barrels,,it,See you soon at Olio Officina Food Festival,,it,I promise me you will lead me into an olive oil tasting,,it,Will be a pleasure…,,it,What my father did was much more than a simple handshake,,it,I realized that I would never be brought to study all my life rules and regulations that do not belong to me,,it,I needed to break away from a desk and travel,,it,savor and move me,,it,In a word live my land ...,,it,Maestrod'olio,,it,Adele Scirrotta,,en 100 €. Per quanto riguarda l’aceto balsamico da usare tutti i giorni, l’unico riferimento qualitativo è il prezzo. Se costa meno di 10 – 15 € per bottiglie da 25 cl. vuol dire che all’interno è aggiunto caramello al 2% e non è invecchiato in caratelli.

Splendor, ci vediamo a breve ad Olio Officina Food Festival. Mi prometti che mi guiderai in una degustazione d’olio, true?     

Sarà un piacere…

Quello che fece mio padre fu molto più di una semplice stretta di mano; capì che non sarei mai stato portato per studiare tutta la vita regole e norme che non mi appartenevano. Avevo bisogno di staccarmi da una scrivania e viaggiare, conoscere, assaporare ed emozionarmi. In una parola vivere la mia terra…

Fausto Borella

I met Laura through Turri Uploaded Louis. I rely on the advice of the people who always esteem in my path of knowledge. Paths that do not make me wrong road, which lead me to an awareness of the products, but especially to the understanding of people. You can not separate the things, one is connected to another ...

With Laura, kind and gentle woman, I spent an afternoon walking through the olive trees and the beautiful scenery of Lake Garda. Are you a manufacturer, a woman who told me the oil of the family passed down from his father and grandfather Mario Giancarlo. L 'Company Turri Cavaion Veronese is located in one of the first mills in Verona. Born in 1951, and the 80 is followed by Laura with his brothers Mario, Louise and John.

Before giving the floor to Laura, voglio fare un piccolo ripasso su come un’oliva si trasforma in quel liquido denso e profumato che ci fa chiudere gli occhi, and that brings us back to ancient flavors ...

 It all starts with the collection, possibly handmade, do not ruin it for the fruit the plant will… After this operation the olives a time controlled and washed the steps to begin their transformation.

• With 1 'stage of processing, la frangitura, with granite millstones or hammer crushers to turn the olives into a paste.

• With 2 'stage, kneading, the pulp oil is stirred for thirty minutes.

• Finally, with the 3 'phase, extraction, separates oil from water and solids (chance).

Finite these three operations we proceed with bottling.

Of course, things are much more elaborate as I have described, but I leave you curious to discover going to go directly to an oil mill.

• I have described in a simple steps that lead to the production of olive oil. Now, by manufacturer, I describe the distinguishing characteristics of the oil Gardesano?

L’Olio del Garda è prodotto prevalentemente con la cultivar Casaliva varietà autoctona del lago di Garda. Poi ci sono altre varietà storiche come il Leccino, il Frantoio, il Rossanel, la Raza, il Moraiolo, the Pendolino. It is known for its delicacy and for its light fruitiness with an aftertaste of almond that can be appreciated just a few months after production.

• Quali consigli ti senti di dare al consumatore per una prima valutazione dell’olio all’acquisto?

Il mio consiglio è di essere curiosi, di assaggiare, di confrontare e di imparare gli abbinamenti dell’olio con le diverse pietanze. E’ così che pian piano si scopre un mondo nuovo di sapori. Perché non dimentichiamo che l’olio è come il vino, va abbinato con il giusto piatto. Ad esempio per una pietanza delicata come il pesce opterei per un olio del Garda, mentre valorizzerei una pasta e fagioli con un buon olio Toscano… Per chi è insicuro nell’acquisto consiglio di affidarsi agli oli Dop, sono un buon punto di partenza per imparare a conoscere ed abbinare l’olio di qualità nei diversi profumi e sapori.

• Laura, fai parte delle Donne dell’Olio, che cosa si prefigge questa associazione?

Da poche settimane la nuova Presidente è Gabriella Stansfield, produttrice Toscana nonché assaggiatrice. Con la Vice Presidente Francesca Pingi, valorizzerà l’associazione guidandola nella promozione della cultura e della conoscenza dell’arte olivicola e olearia. Indirizzerà in particolare il proprio impegno verso il mondo femminile, coinvolgendo attraverso varie azioni il mondo della produzione, della distribuzione, della comunicazione e del consumo. La finalità senza fini di lucro, è la promozione di una corretta immagine dell’olio d’oliva di qualità.

• Donne o Olio. Quanto incide la presenza femminile in questo settore?

Sono sempre più numerose le donne che operano in tutte le fasi del processo produttivo in tutti i settori del comparto: donne che operano negli oliveti, in mills, nelle strutture di vendita, nei ristoranti, nelle mense, nelle pubbliche amministrazioni, e nelle associazioni. Sono ormai numerose le agronome, le ricercatrici, le studiose, le giornaliste e le assaggiatrici. But, above all, sono tante, tantissime, centinaia di migliaia le donne che comprano l’olio, assai più numerose degli uomini.

Sono in prevalenza le donne che “usano” l’olio, e che preparando i pasti, determinano le abitudini alimentari di tutta la famiglia. Si potrebbe quasi sostenere che, da questo punto di vista, le donne rappresentino l’elemento chiave nel mondo dell’olio. E’ “vitale” quindi per questo che operino nel modo migliore, approfondendo le loro conoscenze per diventare operatori “virtuosi” e consumatori consapevoli ed informati.

• Da vicepresidente del Consorzio dell’olio Garda Dop, hai visto nascere il progetto Oligar. Di cosa si tratta?

Come consorzio ci eravamo resi conto che per vendere l’olio del Garda in nuovi mercati – ma non solo in quelli – era necessario migliorare la conoscenza del prodotto. Il progetto mirava ad ottenere ulteriori informazioni sulla qualità misurando i quantitativi di pirofeofitine e alchilsteri. Lo scopo era verificare l’assenza di contaminanti “nuovi” quali gli ftalati,  per applicare agli oli del Garda il metodo degli isotopi stabili, in grado di identificare la provenienza territoriale di un alimento in maniera certa. I risultati ottenuti, per i primi due aspetti, sono stati tranquillizzanti. Per il terzo è stato addirittura possibile dimostrare che, applicando quel metodo, si può distinguere la provenienza di oli prodotti nelle sottozone del Garda.

• Olio extravergine d’oliva come alimento. Hai suggerimenti per l’uso?

Suggerisco di andare a visitare il sito del Consorzio Garda Dop. Qui si possono trovare interessanti e accattivanti ricette dove l’olio del Garda viene utilizzato per valorizzare piatti diversi.

• L’olio d’oliva è usato nella cosmesi fin dall’antichità. Hai qualche consiglio?

Siamo in inverno e i nostri capelli a volte sono spenti e opachi. Suggerisco di provare un trattamento completo all’olio di oliva: “Amalgamare bene sette cucchiai d’olio extra vergine d’oliva con il succo di un limone. Con il composto così ottenuto massaggiare sia il cuoio capelluto che i capelli, leaving it on for about half an hour. Finally, finish the treatment with a mild shampoo. Seeing is believing!