Sunday 30 March, in the splendid setting of Palazzo Arese Borromeo Cesano Maderno in the province of Monza and Brianza, si è la svolta kermesse "A World of Taste"The festival of food and culture aimed to study issues in view of Expo 2015, the Universal Exposition to be held next year in Milan between 1′ May and 31 October.

Cultural initiative sponsored by the City of Cesano Maderno coordinated by Ketty Magni, Antonio Zappa, Eva Musci and Simone Toninato, aimed at enhancing local products and included in the project Supermilano. Up to 16 April sixteen municipalities involved in the events dedicated to the promotion of food, agriculture and artistic heritage, for the rediscovery of its territory and its enhancement.

An event in the round during which through the intervention of writers, Journalists, chefs and producers, we wanted to dedicate a showcase to the local area and its potential. Territorial identity, respect for the land, Agriculture and Sustainability: the keys to get out of the crisis we are experiencing in recent years.

L 'Expo 2015 will be unrepeatable opportunity to see our country at the center of the world. We are ready…? Maybe not yet fully, however, it is our duty to prepare well for everyone as it can enhance its territory, for the future of the new generations.

Gigi Bridges mayor of Cesano Maderno and Celestino Oltolini Councillor for Culture

The event opened with the participation of Davide Oldani, chef and owner of Restaurant D'Or Cornwall, who presented with Davide Oltolini, food and wine critic, his latest book, "Chefacile".

Although I appreciate the creativity of the chefs, I deeply love the simple cuisine of tradition based on good local ingredients that promote Italian agriculture. For this reason, I happily accepted the testimony of Davide Oldani, when, during his speech, cited 'compliance with the farmer' and its determination to bring to the table local products.

Leafing through his book, I appreciated the simplicity of some of the dishes that have accompanied me during my childhood, such as the 'Polenta and milk' or 'omelette and bread'. About, in the first pages there is also the recipe for the dough to clean copper pots. Listen to this short video in which I have taken.

Among the many exhibitors the Baker in Cesano Maderno Gianmario Longoni that offered in the tasting 'Bread Borromeo'Prepared according to a historic recipe. With his friend Gianmario share a passion for the history and traditions. I'll let you know through his words.

“An increasingly strong deviation from the ancient recipes of the past in favor of a standardization of industrial products has greatly corrupted, and continues to corrupt not only tastes, but also the authenticity of the food in question. Handle the dough is an action that goes beyond the raw mechanics and development of a product: create a means to transfer to a food component inanimate, but coming from Nature, a new life.”

Il Fornaio in Cesano Maderno

I love fruits and vegetables. To represent The Orchard Park, a farm of well- 80 acres within the Park Groane.

A few days ago for my birthday I asked my son to give me a tree, or better, I wanted to adopt it in this orchard. An apple tree Red Delicios with my nameplate that will follow during the flowering season, and from which the fruit directly gather.

The Orchard Park Pond Ceriano (MB)

Did you know that saffron cultivation is limited to about 25 ettari in Sardegna, a 8 in Abruzzo, and in small areas cultivated in Tuscany, Walking, Umbria, Sicily and Lombardy for a total of about 35 ha? Well you.

They told me the boys Zafferanamy, a small agricultural reality Brianza born from an experience of production for family use. A highly prized product. Think about that for a pound of saffron stigmas should be collected about 120.000 flowers.

Zafferanami, simple agricultural society Varedo (MB)

Even at the risk of being repetitive I testify again: "I love agriculture and farms!"Do you think that in Cesano Maderno, a short distance from my house, c’è l’Azienda Agricola Villa Marina. A company focused primarily on the breeding of native breeds at risk of extinction. A farm where you can see the cattle Varzese, the sheep Brianza, the goat with four horns, Workhorses, Donkeys, again, pigs, geese and poultry. In short, a wonder!

I will visit as soon as possible to have it learn more, anche perché stanno recuperando con il vinoGroanello, the wine tradition of Brianza already documented in the scrolls of the Benedictine monastery of Santa Maria in Milan Aurona.

Welcome guest Allan Bay, wine and food journalist and writer who has presented his latest book 'The dishes of my life'. It made me think his speech devoted to the temperature sanitizing of food often overlooked in the home.

Allan ha sottolineato quanto a volte, cercando la tecnica migliore, you do not pay proper attention to the temperature of food preservation, con conseguenti rischi di malattie a livello gastrointestinali, often not associated with these oversights.

Allan Bay con Ketty Magni

At the conclusion of the event was a roundtable dedicated 'to the flavors of the past and flavors of today'.

Speakers Mauri Corrado President of the Cultural Association 'Living Building', Gianmario Longoni baker in Cesano Maderno, Stephen Pelizzoni professor at the Institute Hotelier Dancers Seregno, lo chef John Gain President of Cooks Brianza, Gianluca Capedri portal and Gastronomist Matthew Knowles, Ornago restaurateur recently awarded by the President of the Republic for his commitment to cultural.

Layer rotonda “The flavors of yesteryear and today's flavors”

Among the realities of the territory are also the 'Tree of ice cream Seregno I've already known and previously reported, the sweetness of the honey Joseph Viscardi, the wines presented by 'Enoteca Colombo Cesano Maderno, Cioccotratto by Association 'Atelier del Risk’, the Prosciuttificio Marco d'Oggiono, and finally the library 'A world of books'Seregno .

Among the books presented by the authors' Cheescake and Whoopie!'Of Mauro Padula and Carolina Turconi and 'The area is woman' of Gigliola Braga, biologist and nutritionist.

Food, culture ... and a lunch at the historic Restaurant Il Fauno Cesano Maderno inspired recipes Scappi, cook to Pope Pius the Fifth, from the book 'The cook of the pope' of Ketty Magni.

It chief Simone Toninato ha interpretato con maestria i piatti dell’epoca, avvicinandoli ai gusti dei nostri tempi.

Cibo e Cultura… Body and Mind…

I met the writer Ketty Magni thanks to dear Walter Calvi, winemaker in the land of OltrepÃ, that, knowing my passion for the history and traditions, has seen fit to segnalarmela.

At that time I was organizing an evening for charity, Women May. When I invited did not hesitate a moment to participate. I remember that we spent a few moments of the evening listening to the readings of his novels.

Today I want to present the last of his writings, "The cook of the Pope", a fascinating fresco on Italy rinaand worth a brief detour on one of its protagonists hidden, the one who was called by his contemporaries the "Michelangelo of the kitchen".

The cook of the pope happily combines the canon of historical fiction with the Italian culinary tradition.

Ketty Magni

The cook of the Pope

The book traces the history of Scappi, cuoco segchallenge, at the service of the Popes, in epoca rinascimentale. Dopo an apprenticeship in northern Italy, his career took place in thirty years old: still in Rome caput mundi, where the papacy is a court of sfrenatezze and chastity, is disputed by the cardinals and nobles, until Pius IV he wants with it and only if, how to cook secreted (ie private). In the dungeons of the Vatican remote kitchens will have the onerous task of serving even the inflexible Pius V. It, that had fed even the Emperor Charles V, will be sought by cardinals and prelates whenever there was to make a good impression at the table. But Bartholomew had a secret dream, l 'Opera, all his gastronomic knowledge deployed in the white pages. I realize posting it at seventy.

It is an anthology of recipes: sturgeon heads flushed with violets, liver of veal with a sauce of bitter oranges, pigeons fried with sugar and cinnamon, rice Lombard, cookies roman, pottaggi of fresh pork sausages croaker venetian bolognaise. In addition to the Italian regional recipes, Escape also welcomes foreign traditions: couscous Moorish Arabian origin, soup of milk Ungaresca, the wild boar stew German, the cock stuffed pigs oglia potrida to Spanish, eggs affrittellate French.

But Bartholomew had another dream, prohibited: the beautiful Claudia Column. He will feel sorry for her the intense flavor of an impossible love that in a stolen night of passion with the conventions of the times will give him a son who, for those same conventions, will never be his.