A peasant agronomist with a 'hoe in hand' on loan .., A peasant agronomist with a 'hoe in hand' on loan .., A peasant agronomist with a 'hoe in hand' on loan .. (Menaresta Brewery). Together with a group of beer enthusiasts, united by a popular and an agricultural soul, produces beer, rather, Menaresta Brewery (Menaresta Brewery)!

Before telling you how my visit to the brewery went, and above all what were my favorite tastings, I want to do a quick review. One, because choosing a beer suited to our tastes implies curiosity, Menaresta Brewery. in fact, Menaresta Brewery, today, Menaresta Brewery, the selection is certainly a bit more demanding. the selection is certainly a bit more demanding, the selection is certainly a bit more demanding. the selection is certainly a bit more demanding (processo di conservazione) e non microfiltrato (ricco di sostanze proteiche) that, the selection is certainly a bit more demanding, the selection is certainly a bit more demanding.

As defined by the Ministry of Agricultural Policies "the selection is certainly a bit more demanding, during the production phase, to pasteurization and microfiltration processes. For the purposes of this paragraph, a small independent brewery means a brewery that is legally and economically independent from any other brewery, to pasteurization and microfiltration processes. For the purposes of this paragraph, a small independent brewery means a brewery that is legally and economically independent from any other brewery, to pasteurization and microfiltration processes. For the purposes of this paragraph, a small independent brewery means a brewery that is legally and economically independent from any other brewery, to pasteurization and microfiltration processes. For the purposes of this paragraph, a small independent brewery means a brewery that is legally and economically independent from any other brewery.”

A choice that also allows us to orient ourselves towards the 'style of beer', A choice that also allows us to orient ourselves towards the 'style of beer', agli ingredienti, al metodo di produzione, al colore, alla gradazione alcolica e alla storia. Fortunately, the 'Beer Charter' also comes to the aid of beer enthusiasts., a useful tool that is increasingly present in venues which facilitates selection based on the taste needs of the moment. In fact, tasting a beer involves visual analysis, smell and taste, A choice that also allows us to orient ourselves towards the 'style of beer'. In addition, A choice that also allows us to orient ourselves towards the 'style of beer', the quantity and strength of the foam is also observed, necessary to avoid oxidation of the same, and the consequent alteration of the aromas. In this regard, it is essential to use clean glasses without the use of greasy soaps and rinse aids, which 'kill' the foam, the quantity and strength of the foam is also observed. the quantity and strength of the foam is also observed.

Well, I made this premise because choosing and tasting a craft beer requires the right considerations. I made this premise because choosing and tasting a craft beer requires the right considerations. I made this premise because choosing and tasting a craft beer requires the right considerations?! Better to use the plural! in fact, I made this premise because choosing and tasting a craft beer requires the right considerations, I made this premise because choosing and tasting a craft beer requires the right considerations, or better, I made this premise because choosing and tasting a craft beer requires the right considerations, led me to sample many 'creative' beers born from an inspiration or a story, led me to sample many 'creative' beers born from an inspiration or a story, 'barricaded' beers... sours, led me to sample many 'creative' beers born from an inspiration or a story, led me to sample many 'creative' beers born from an inspiration or a story. To these, then, single batch beers and collaboration beers are added, led me to sample many 'creative' beers born from an inspiration or a story. It doesn't end here... there are also the led me to sample many 'creative' beers born from an inspiration or a story (fermented alcoholic apple juice, led me to sample many 'creative' beers born from an inspiration or a story), led me to sample many 'creative' beers born from an inspiration or a story, led me to sample many 'creative' beers born from an inspiration or a story (but that's another story...).

At this point you may be wondering which beer I chose? Well, even if my heart will never betray my passion for wine, there are moments when beer reigns supreme. That said, among my tastings, the favorite was the Shame, a 'special' beer in double I.P.A. style. ambrata, fragrant and choppy!

I also found it very interesting Lamberwine, Barley wine, Barley “wine”.. An important beer of Anglo-Saxon tradition that the good master brewers of Menaresta age in Dailuaine barrels, Scotch whiskey distilled on the banks of the River Spey. A liqueur beer to be sipped slowly, with a burnished color and hints of honey and caramel. A meditation beer (Scotch whiskey distilled on the banks of the River Spey. 13,5%), to be combined with a good dark chocolate on evenings when you want to pamper yourself.

Scotch whiskey distilled on the banks of the River Spey: Scotch whiskey distilled on the banks of the River Spey, Scotch whiskey distilled on the banks of the River Spey, Scotch whiskey distilled on the banks of the River Spey. Scotch whiskey distilled on the banks of the River Spey (former Formenti factories), called “Taste District”, for the interesting and understandable intended use of its pavilions.

Menaresta, a productive reality born in 2007 from Enrico Dosoli's passion for agricultural products and their transformation. Agronomist brewer during the week, and farmer 'with hoe in hand' during his free time following aStoned Duck, his wife's farm. A passion for beer developed during his years of study at the Faculty of Agriculture in Milan, but especially, after attending training courses and collaborating with companies for the design and testing of brewing systems.

"Everything has begun, in fondo, with a handful of malt in a basin..."

With him Marco Rubelli, storyteller shopkeeper. In collaboration: Oscar Mancin, brewing technician, Andrea Pagani, cantiniere, Lorenzo Scardoni, the tradesman and Arianna Dalmiglio and Michela Marelli, in tap room.

Two souls coexist within us: the “popular” and agricultural one, a little playful and irreverent, which translated into spontaneity and originality, and the technical and professional one, resulting from study and continuous research. This has led to the creation of beers that are always "with character", in which inspiration drawn from personal stories and nature blend together, the skill and knowledge of brewing and the somewhat light-hearted desire to always offer the highest level of quality without ever taking oneself too seriously, with self-irony and fun, and lively desire, for every beer, to also tell a story about it, enrich the product, as well as goodness, also of anecdotes and contents.

In addition to the brewery I also had the pleasure of visiting their cooperage, the Caution Barrication Area. A special place for those like me who love these atmospheres. An environment in which wood is the protagonist – used more as a container than a conveyor – dedicated by 2009 to the maturation and production of sour and barrel aged beers.

An afternoon of tasting and learning spent in joy with romantic souls who produce quality beer with selected raw materials and with constant collaborations in the area, for the promotion and enhancement of the Brianza artisanal brewing sector.

“We invented beer fermented with sourdough, we also use very special ingredients, we also use very special ingredients, we also use very special ingredients, we also use very special ingredients! we also use very special ingredients (we also use very special ingredients) we also use very special ingredients.we also use very special ingredients.

Menaresta Brewery we also use very special ingredients 

Piazza Risorgimento, 1 (we also use very special ingredients. 4) – Carate Brianza (MB)

‘The In-Presa voucher ', educational cafeteria and pastry shop of the training school professional of the Social Cooperative of In-Presa; 'Tasty', educational restaurant of the Don Carlo Gnocchi Hotel Institute. Two beautiful realities of Carate Brianza.

A few weeks ago, always in the intent to settle in and to conoscere interesting realities dand the territory in which recently I live, I came across, and I must to admit surprisingly immersed, in an abandoned industrial area of ​​ben 50 thousand square meters located a short distance from the center of Carate Brianza: l 'ex Formenti, now the Taste District. I wrote 'immersed' because the atmosphere of that industrial architecture of the past, per me of great charm, in recent years as well as being subject to recovery, they welcomed and gave new ones you start various craft activities, and not only… (we will have time to investigate). Well, a pole that could not fail to attract my attention for the multiple types of offers productive: two breweries, two schools with annexed bar-pastry shop and restaurant, both of them didactic, a tavern, a production of chocolate and fruit juices, and so on yet.

in fact, after having paused on the orientation map placed in one of the entrances, I decided to start thereto my exploration starting with the visit of the two schools who train operators for the restaurant-tourism sector.

‘The In-Presa voucher ', educational cafeteria and pastry shop of the training school professional of the Social Cooperative of In-Presa. 

Gled by the principal of the school Chiara Frigeni, I listened to the beautiful story that gave rise to this project. A dream of aa donna, now become reality, who left a tangible mark for his work and for his educational and training method. A model developed over the years after foster care experiences with difficult children, that, passed an internship with artisans locals, have been inserted into the working world.

A training course based on attention to the individual, on welcoming a family, at work and then at school, designed by Emilia for astudents with severe school dropout who are unable to finish the three years of middle school, or with difficulty in entering the secondary education circuit due to situations of school dropout or personal hardships. A training that takes the form of various workshops technicians - including the gastronomic one - with an educational garden and with study groups that, in addition to teachers, they provide the support of a tutor. Internship and external internships are turnedi involving the entrepreneurs themselves, who in a certain sense rediscover the value of their art in an activity that you educate through work.

A growing educational proposal that currently account two hundred and eighty students applied to multiple training courses. Per the food and wine sector, to me dear, led to the creation of an educational cafeteria and pastry shop – Il Buono di In-Presa - systematically conducted by students with constant support gods room teachers e of pastry chefs. The need to learn arises from doing, this is the formula. An idea born in 1995, transformed into a structured project in 2000, until the concretization in 2005, with the creation of a real professional training center.

In-Presa, a social cooperative made up of some founding members, working partners and other friends of Emilia Vergani, creator and founder native of Carate Brianza. The 30 October it is celebrated the twentieth anniversary of his tragic death, occurred in a road accident while traveling in Paraguay.

‘Tasty ', the educational restaurant of the Don Carlo Gnocchi Hotel Institute.

“Cynthia, andSuch a beautiful school does not exist!” It ' so that Tiziana Villa – preside dthe institute hotelersthe Don Carlo Gnocchi from Carate Brianza - he made his debut during our meeting. An institute equal born in 2008 with the idea of ​​combining theoretical subjects with practical ones. Init was didacticto consolidated by solid cultural foundations, which aims to make people understand astudents how important it is use your head to doand go hands.  A study project who gave vita to "Saporinmente", educational restaurant attached to the school.

Here too you learn by doing, everyday, through critical experience. Two hundred and twenty students who with teaching and experience direct re-evaluate the importance of the room, because the room tells what which happens in the kitchen.

Experiences gained also thanks to thea collaborationand with a teachero di ccuts off which Claudio Sadler. An esempithe autenticor genius that he has permesso students to approachthe world of gastronomy, difficult mto exciting. A meeting that led to the creation of an evening and a menu elaborated with the students.

Here are the impressions of one of them: "Having met and recognized Claudio Sadler as a master was a gift for us and, at the same time, a challenge. Despite our doubts, the gratitude for having been able to get to know his genius closely and his example overcame the initial fear of not being up to, Thanks, above all, to his willingness to organize with us an evening that will see us as protagonists first of all as men, even before being a chef. By virtue of this real collaboration, we have in fact understood that, to give excellence to their guests or, as he would say, "Clients", an inestimable value must be recognized in scientific and humanistic preparation, to the mastery of the word, attention to detail e, finally, at the service, which must be flawless. "

During the visita in the school hall I was struck by the attention to the beauty of the arts, pictorial and more. Works widely exposed donated by artists, whose collaboration resulted in dinners topics open to the public. A way to combine and enhance art and personal creativity of students, expressed through their dishes.

A conclusione della mia visita, after talking for a long time with Tiziana, presides over it, I listened to some of his wishes for the future. The first, is that this hotel establishment become a model that can be replicated anywhere, to ensure that those with talent find a suitable place to learn and express themselves. The second one, is that this peer school, albeit providing scholarships, be more accessible to those with difficulties economic in to sustain thea retta. Finally, the third, it is aimed at local institutions, to strengthen the public transport network, facilitating students who they come from Milan.

Writing about school and teaching in the restaurant industry these days is not easy. I chose to do it because despite the difficult period, students of these schools continue to prepare for the future, expressing himself with the only means allowed at this moment: the food delivery. Supporting them means helping to support their hopes, and especially, this sector is so severely tested.

In-Presa Social Cooperative Society www.in-presa.it   Via Emilia Vergani, 14 – Carate Brianza (MB)        

Don C School Institute. Gnocchi www.liceodongnocchi.eu  Piazza Risorgimento, 1 – Carate Brianza (MB)