Today I want to take off as they say… “few pebbles…”

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! 😉