Cynthia Tosini Vs Adriano Liloni: "A meeting to chili ...!”
Today I present Adriano Liloni, a "Subversive Taste”!
I remember the first time I knew ... I had reported to his local Moniga, “The Subversive Taste”. Più che un locale, a showcase for the promotion of the territory. L’idea mi piaceva, and when this happens, make no mistake that sooner or later I have to check with my own eyes ...
The occasion happened early and were immediately sparks! Peperino lui, peperina io, non poteva essere altrimenti. Dopo i vari combenevoli mi invitò la sera a cena nel suo ristorante, The Pegasus Gavardo (BS). Of course that was ... I had no idea of the evening waiting for me! 😉
On my arrival I found waiting for Franco Liloni, the brother of Adrian and painter, sculptor, archaeologist and reporter Telecolor, a local television. We spent dinner chatting ... Cynthia Franco discovered a listener at times, sometimes talkative, and sometimes edgy. All went well until the nephew of Hadrian, room attendant, I asked: “To start I bring the bubbles?"Mmmm that nerves!! I replied: “Ah bè… partiamo bene, I do not drink carbonated beverages!"A bit 'dazed looked at me and went. Five minutes later, all the people in the room was interrupted by an announcement of Hadrian: “We have a guest room in which disputes the term bubbles, is called Cynthia Tosini. I urge you to stand up and explain to everyone the reason of the complaint”. At that moment I would have strangled!!
Anyone who knows me knows how much I'm really shy ... Despite this I got up explaining that I did not like the term bubbles because I do not make good wine culture. Mi fermai li, but I decided that I would write a short piece, and so I did ... The room slowly emptied while the three of us recounted our lives, i nostri sogni e i nostri progetti. Posso dirvi solo che bacchetto spesso a gran voce Adriano per le sue prese di posizione a volte eccessive nei termini. But who knows him knows that he is a man who believes in the land, the producers and the people who work well.
Adriano, said that now it's up to you to answer me…
- Adriano Liloni a Subversive Taste, you want to present to those who still do not know?
I am a passionate unmanageable; I created this association tout court, starting from my area, the Vallesabbia and the Garda.
- Adriano, Who are subversive of Taste?
They are a small group of villagers cheese producers, of honey and wine. It all started quietly with evening gatherings. Then, the 2 July 2006 in my moment of madness I rented the island of Garda and created the first event with a lot of boat.
- What is the purpose you aim to achieve?
The aim was to bring together local producers. Following infiltration reports have led to a domino effect that not even imagined ... As the presentation of the first volume of the Subversive in Milan at the program RAI Radio 2 Vergassola. The events continue, annually and are repeated in different locations.
- What are the main difficulties you encountered?
The difficulties we have been and still are. Not being connected to large movements and being absolutely self-, in galaxies communication culinary is not so easy. Despite this, the second volume of the Subversive Taste reached Paris, and for a lucky chance, won the Cookbook Awards for the photography industry, a major international prize.
- As you can see Italy for small to medium manufacturers at this time? And what do you think will make immediate competent Institutions?
The competent institutions? Which? Those state? Waiting for Godot… L’Italia non è paese da piccoli artigiani e piccoli imprenditori. Per quanto riguarda gli aiuti si preferiscono fare progetti faraonici per grandi aziende…
- Women are passionate about wine, but especially of his world, tell me how you live the wine?
How to live the wine and good food? Secondo te? 😉
- Tell me about your local, The Pegasus. Com’è nato ?
E 'she born in December 1987. After various work experiences in the field, we landed me and my brother in this hidden local management after twelve bankruptcy was closing its doors… Such voluntary, little money and a lot of ideas. A dangerous mix that has lasted nearly a quarter of a century ... We have focused on a kitchen alternative to mountain and sea with recipes of our own creation. Years of uphill struggle and dedication and we are still here despite the great crisis in the sector. Historical customers who return, we are practically aged together ... Some of them have done here their ceremonies or even confirmation of baptism, I have seen them grow year after year. A loyalty that gratifies us and that gives us the strength to go on ...