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 ...

“Le civiltà maggiori furono dettate da popoli che ebbero le cure più grandi nell’arte e nella scienza dell’alimento… “ da “La Cucina Italiana” N. 1 – ANNO I – 15 December 1929

How is my dear friend Giorgio Ferrari: “Italians are the sum of experiences in History. If you lose you go back to being confused that the common people have no voice. The kitchen becomes poor that wealth, wine farmers who becomes DOC.”

A quote that I fully agree, being fond of history convinced that, to move forward one step back should be done. I'm talking about the recovery of traditions, Cooking poor but rich in history, I speak of simplicity ...

It 'a difficult time for many, the gears of our economy are slowing overall. We must unite, but above all we must unite. We need people to believe in, people with real passion for the area, for its history and its people. Utopia, no, only true love for my country.

If each of us to take a step forward, in his own way, how can, I am sure we would end up meet. I'm a romantic in the broadest sense of the term, and launch my cry, my #TamTamxlaTerra, for those who believe like me, the future that we have under our feet ...

Forgive my outburst, but I can not do otherwise. Whenever I get the chance, my way, cheerfully, with my garish hats, with my smiles, with my river of words, I profess my faith to the earth.

I was presented with the opportunity to Social Gusto, the event coordinated by the gentle Silvia Giovannini, held in the magnificent Este gardens of Varese.

Featuring the cuisine of Italian quality closer to the people, but not only. The space reserved for the cultural offer has allowed journalists and bloggers, to expose their experiences and their thoughts, in the evolution of communication on the subject of food and wine.

I had the pleasure of being at the table with:

• Anna Prandoni, Director of Italian Cooking, the most important cooking magazine in Italy founded in 1929

• Laura Pantaleo Lucchetti, food bloggers like me who collaborated with Green Cabbage, weekly online food&wine

• Rosy Battle, journalist expert in social media and "lack of food blogger"

• Samanta Abalush Cornaviera, housewife 2.0

• Eugenio Peralta, foodblogger creator of the blog The man is a Locust

• Jenny Maggioni, blogger

Simple people who I got to appreciate, driven by a passion for food and for the recovery of traditions, but with an eye to the network and its great potential for the promotion of the territory and its productions.

In my speech I told him how, almost three years ago, I started my adventure that is literally sweeping me now, ma che mi piace tanto. Non faccio un mistero sul cambiamento che la mia vita ha avuto improvvisamente. After an initial loss I raised reinvesting in the passions of all time, land, l’agricoltura, wine, and history of the people.  Da ragazzina sono cresciuta tra le vigne nelle campagne trevigiane… la terra lascia il segno, in time, and souls.

I created a group on Facebook, Le Vigne-support. I shared links related to the traditions, dialects, al cibo, couples to wine. Someone noticed this woman noisy. One day I was suggested to read an interview with a winemaker of Aosta. I was moved so much that I went there to meet you. When I learned that he had not the means to the label in the back of his bottle of wine, I wanted to tell the story of the vineyard.

I brought it to him after it printed, because I wanted that might give together with the sale of its wine. Someone has accessed, and asked me to write. My story now continues here on the blog and on Green Cabbage, although I have a dream, to live in the countryside and work in agriculture. I often say to myself,: “Cynthia, feet on the ground, and remember why you started.” I am learning and will continue to do so, because in the end you never stop ...

Among my many passions, there is also that of digital communication. Twitto, photographer, launch on social ... a real plague! 😉 Metto in rete tutto quello in cui credo e che mi piace, to share my moments of happiness, convinced of the importance of communication and food and wine of the region through the web.

But one thing I am firmly convinced,  i social che abbiamo l’opportunità di utilizzare devono unire, and not replace direct knowledge, experience needed to know the reality, and their products. Do not stop at the windows ...