There are chefs who feel the need to live in intimacy in their kitchen. Their mission is, as well as cooking, give the correct expression of the territory to the dishes that process.

In this regard I think of the words of my dear friend Roman Giorgio Ferrari: “The History of Italian territory pulses at each step. Why do some dishes are done so in a certain place and not in another? Because creativity, the imagination and the needs of the people of that place have created the kitchen”.

It 's so that Roberto Franzin, a cook Treviso moved to Rome for a few years, I described his work. I got to know him recently at a workshop organized by the Group Restaurateur of the Treviso I attended.

He Treviso, I ... well Treviso, the result was a lot of chatter and smiles. Roberto has a dream, tornare home, return to his Treviso. A dream that we share… But now it is his time, and then I will tell him.

He started working at a country inn where the kitchen was poor protagonist.

"Cynthia, I remember that period with deep emotion, because today more than ever I am convinced that what they taught me then, is more important than what I thought I had found out later ".

His father worked the land on behalf of third parties, Roberto sometimes followed him in the vineyard. The earth teaches ...

"With him I learned to smell the scent of the earth, but not only, I learned that plants should love, not dominate ... nothing should be forced ".

His mother briefly met Sicily and the warmth and scents of a unique.

"She gave me a love of cooking and the respect of those products that expertly cultivated in his garden. I have taken away so the taste of the simple things… I interpret this in the memories ".

His career as a chef began in 1985 at the Restaurant The Estrosi, a Oderzo, in the province of Treviso.

"The years go by, and a decade later I realize that in order to follow my passion well I get rid of bureaucracy and accounting. Hence the choice to work as a chef employed, occupandomi only the menu and kitchen management… reached my maturity I could finally dedicate myself to my passion: I offer to take the guidance of the Court Family Restaurant Zanon at the Relais & Chateau Villa Abbazia Follina, noble palace of the seventeenth century. "

The 14 August 2009 Enzo Vizzari, Director of Espresso, organizes a conference in Treviso on the kitchen while making two great teachers of the European landscape: Feel Santimaria, Spanish chef of the restaurant Can Fabes, batches and chef Jean-François Piège, cuoco francese di Les Ambassadeurs Hôtel de Crillon di Parigi. On that occasion, Roberto notes trying to figure out the two poles of the conjunction of two large kitchen which has the honor of assisting.

"Hokey great technique, Santimaria territory pure. I'm curious, I learned to observe, I do not just watch: are two different things. I think it is important to research, but I do not like things extreme. Sometimes I give myself some flight, but were still attached to my territory. I try to reassess the raw material, because I consider it the starting point for good food ".

And it is with the Saints Santimaria, that, After a long chat and a piece of bread dipped in a tomato and seasoned with extra virgin olive oil, opens the way. The dishes Roberto begin to lighten.

"I therefore decided to concentrate on the search of my roots, find the words to hear who I was and where I came from. Today, my kitchen is so…. Territory ".

The path of Roberto continued in Rome, all’Osteria Le Coq. The fate sometimes takes us away from our land, by memories, its perfume. The lure of the roots, however, is too strong ...

"When I go back to Treviso emotion is always the same. I believe that within each of us lies the lived this link, the recall of the roots, almost an umbilical cord ... The memory of Sunday lunch, dell'profumo of boiled, horseradish that my father scratched and kept under vinegar, Bread festival, the smell of burning wood in the fireplace ... in my kitchen and prepare dishes that usually, are evoked those moments ".

Oggi Roberto, at the restaurant Le Coq, prepare a menu named Crumbs be related to its. A sequence of courses that tells, looking out from the kitchen to the tables, to engage the customers as if they were sitting in the kitchen of her home.

“No shortage of contamination, Carbonara goose come hell bigoli, Geese that the Romans brought in Mondragon, small hill of Treviso. Li raised to the power the Jewish people of Giudecca, are born so that my dishes. We must not forget the story ... if we step back, back to what I believe is the future. As for sturgeon in pork, to remind the Romans who once also the Tiber was populated by this prehistoric fish. This genre has never evolved to the needs of the territory, but he preferred to move away. Today in the Sile and the Piave there are still copies that are protected. The game will, resides in that hot stone collected in the Piave holding a slice of the fish that once inhabited most of the Adriatic and its rivers, the embers below to form a slight smoke, accompanied by an ice-water marinated radish and onion Bassano with hints of smoke. The carp was the custom of the kitchen of a time as the savor, for longer storage cooked foods… but here put to preserve its history”.

Do not forget where you come from, otherwise you can not tell who you are, These are the words that told me the Saints Santimaria… Roberto Franzin

In a time long past, I programmed my travels organizing all retail. Predisponevo stages, visit, stops, planning everything to perfection. It's not that I can not do it again, seeing, my natural inclination organization could not I just make do without! In realtà, the thing that has really changed, is the ease with which I live the journey, let's say I let myself go ... I chat to fate, sorrido, joke, combining the knowledge the thrill of expectation and discovery.

I made this introduction to help you understand the state of mind that accompanied me during my last tour to Rome. There I waited for a friend, Giulia Nekorkina, with which it was decided to relive a vacation along the route "Rome Salerno Naples”. Gives due, a blonde and a redhead Lombard-Venetian-Roman in Moscow, that in six days they shared happy moments and sad moments, memories, thoughts, landscapes, emotions and two hats ...! 😉

Well, I declare: “I love hats”, sometimes I buy them and sometimes I do them. I wear them despite the looks bewildered people are not accustomed to the more feminine style of the times when it was more widespread use. Some time ago I had promised one to me and packaged by Giulia…  quale migliore occasione per mantenere la parola data se non questa. I met her recently. She had struck me a few sentences he wrote on a popular social networks. His words felt the pain, but at the same time, the strength and the desire to start… the same one that I recognize in myself.

After our meeting in Milan, after talking for a long time listening to each other in what each felt to tell of his life, for a period we have written. One day, after having expressed my longing for Naples and the Amalfi Coast, she decided she answered: “Cynthia, we can go together!"It 'just only a moment to decide…

I left by train on a Saturday afternoon immediately by combining one of my! Virtually, just climb into the carriage, I realized that he had forgotten the bag with hats after it is placed on the ground to take a picture! Nooo, mi son this! Are taken as a spring seat by asking a person to custodirmi suitcase, pity that the train would leave them three minutes… I had to act quickly! I rushed towards the recovery of flakes, heels, and fuchsia ribbons in her hair fluttering. I was running from one side in search of the bag, and an attendant ran from the opposite side looking for a 'forgetful'. Fortunately, all of a sudden we crossed, and to my great happiness ... hats recovered! 😉

Three hours later I was in Rome. Hailed Julia that I was coming up from the station, I was ready to begin our adventure. 🙂 Tra le tante cose programmate, was scheduled in the evening of my arrival, dinner with… “Those at Ideal Bar”, a group of dear friends now known years ago, through the comments in the living room of the virtual bar of my dear Giorgio Ferrari.

The next day we visited with Julia Marina del Faro Fiumicino, a wonderful place, suitable for meditation, near Rome, but away from the hustle, a place to talk with fishermen and enjoy the sea. Along the way, mentre tornavamo, Julia Fiumicino described to me by telling me of its houses and its history. Ad un tratto l’ho vista fermarsi ad osservare una vecchia abitazione dall’interessante struttura. Quella casa da tempo la incuriosiva, and the temptation to visit her whenever he passed was so. Good, it was time to remedy. Looking at her I said: “But why, where possible, should we not fulfill our wishes?!”  Then, under the rain, We climbed and… curiosato!

 It was time to go ... First stage, Vietri sul Mare, town in the province of Salerno declared in dall'UNESCU 1997 World Heritage Site. Anyone who knows me knows that I love talk to people…  il modo migliore per conoscere i territori che si visitano. It 's so that we met Mrs. Irene Avallone, that, after having congratulated for hats, told us about the history of the craft of ceramics factory Avallone. A history of crafts that continues for four generations…

Vietri sul Mare

She had arrived at lunch time. Julia remembered to have stopped years earlier in a typical restaurant of Cetara with a sunny terrace overlooking the sea. We found. For those lucky enough to experience this place does not need words, here only serves the silence, while, enjoying the food you look at the horizon ...

Ravioli of sea urchins stewed grouper and clams – Restaurant Falalella – Cetara

Cetara

Satisfied, we continued our tour heading towards Maiori. Once they get my eyes focused on the cultivation terraces facing the sea. A picturesque view that made me think of the laborious work of the farmers in the area.

Maiori

A trip if you lived in its entirety, requires the knowledge of its people, its territories and its typical. A Minor per l’appunto, as we say sacrificed, when, passing the famous pastry shop in the area ‘Sal De Riso‘, we could not help but stop for a taste… 😉

It was the time of Amalfi, ancient seaside town that, with his views and his views distracts from any bad thoughts. Here we walked along long streets full of voices, colors, and typicality.

Amalfi

Our journey continued in direction Positano, a city with a well-known name in which I had never been. Before you arrive, along the road, we stopped at a point that allowed his gaze on the lights of Positano on which fell the night.

A view to live in silence ... 'magic, poetry, dream’ were the only words that I thought.

Positano

Giunta night my eyes were turned to the sea Sorrento… Homer in the Odyssey described it as the land of the sirens, that, con il loro canto tentarono invano di convincere Ulisse a sbarcare.

Which, in 1544 was born the poet Torquato Tasso, author of the Gerusalemme Liberata. He is dedicated to the city's main square.

Sorrento

Our holiday together has continued to Pozzuoli, a seaside town founded by a group of exiled Greek island of Samos. For a long time I had arranged an exit night with a fishing boat. I wanted to follow fishermen, just for once, to understand better the work. Too bad that the north wind for two consecutive nights made my plans go up in smoke. This is the vessel on which we had to climb.

Pozzuoli

To console, along with Julia and Antonio Chiocca, fisherman and our guide in Pozzuoli, we walked around the city visiting the Temple of Serapis, the ancient Roman market also called market Puteoli, the original name of Pozzuoli. It is considered a temple because during the excavations, in 1750, it was found the statue of the Egyptian god Serapis.

Temple of Serapis

After Pozzuoli we continued towards the center of Naples. Along the way, the beautiful view of the Vesuvius, the quiescent volcano which last erupted in March 1944, ci ha piacevolmente accompagnato.

We've finally found and met friends, as they say, does not stop here…

Vesuvius

“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 ...

Giorgio Ferrari, Professor of Contemporary History, author and host of cultural programs for RAI. An honor to have him as a friend, a pleasure to let you know.

• Who is Giorgio Ferrari?  

It’ the sum of his memories of the gene inherited. Without memories, we are nothing. So it is with the people. The Italians are the sum of experiences in History. If you lose, returns to be confused that the common people have no voice. So it is with wine and food and wine. The kitchen becomes poor that wealth, wine farmers who becomes DOC. This too is History. Our roots gave birth to the Italian people, with its traditions, with his creativity, with its excellence known in the world… E il territorio italiano pulsa di Storia ad ogni passo. “Perché certi piatti si fanno così in un determinato posto e non in un altro? Because creativity, la fantasia e le esigenze della gente di quel posto hanno creato quella cucina”.

• George, com’è nata la tua passione per la storia?

Fin da bambino. Alle elementari la parte storica del sussidiario la leggevo tutta di un fiato. Naturalmente allora mi affascinavano le battaglie e i grandi eroi. Poi col passare degli anni ho capito che la Storia siamo noi. Ognuno ha il suo ruolo piccolo o grande.

• Che personaggio storico avresti voluto incontrare, e perché?

Ne vorrei incontrare molti. Forse quello che mi intriga di più è Voltaire. Non ha combattuto battaglie, non è stato uno statista, ma con i suoi saggi, soprattutto col Trattato sulla tolleranza, ha cambiato il Mondo, ha innescato un moto per cui oggi godiamo di libertà (anche se spesso non la sappiamo usare) e uguaglianza dei diritti.

• It’ ormai diffusa la tendenza nel recuperare vecchie tradizioni del passato sia in vigna che in cantina. Credi che sia solo una moda, o che ci sia una vera voglia di ritorno alla vita dei bei tempi?

Credo che sia una tendenza inarrestabile. E dovrebbe far scuola. Senza le nostre tradizioni siamo automi in balia di ogni imbonitore.

• Per chi ti conosce bene è nota la tua passione per la vodka. Questo amore è dettato solo da una questione di gusto, o da altri fattori?

La vodka è un po’ come un panino, si consuma in fretta, entra subito in circolo e tra amici crea un immediato circuito di allegria. Per la verità il liquore che amo di più è il whiskey torbato. Ideale nelle lunghe serate invernali, magari mentre leggo un bel libro.

• Credi che sia possibile per i giovani un futuro da investire nella terra?

Il futuro è nella terra. Ho conosciuto molti giovani professionisti che a vario titolo ci lavorano e l’amano. Se avessi un figlio lo indirizzerei li. Oggi il “mondo contadino” non è più quello che Marx definiva nella formula: “Idiotismo della vita rurale”. It’ un campo in cui ci vuole grande professionalità, oltre che passione.

• Giorgio ormai hai un appuntamento serale fisso sulla tua bacheca facebook. Quasi un servizio sociale per coloro che in alcuni momenti di solitudine della propria vita, sanno di poter trovare sempre un amico disponibile con cui discorrere dei temi più svariati. Com’è nato tutto questo?

Nacque per puro caso. Una sera scrissi che mi stavo versando una vodka e un gruppo di amici commentarono: “A noi non la offri?” La sera dopo scrissi non mi ricordo più cosa e gli stessi amici commentarono: “Ehi, questa sera non si beve?” Così è nato il mio bar virtuale. Ogni sera è aperto, cambiano gli avventori, a volte è affollatissimo, a volte è quasi deserto, ma la porta è sempre aperta per gli amici.