Anna Prandoni, Director of "The Italian Kitchen". We met in Social Gusto, the event that allowed us to expose our experiences, albeit different, in the evolution of communication on the subject of food and wine. A young woman, listening to his speech, I got confident and determined.

I must admit to being better at eating than cooking, convinced that, you can love food and wine in all its aspects. Personally, the thing that fascinates me most, course as well as taste, are its traditions and its protagonists. I like to go to the roots. For this reason, when Anna gave each of us a copy of the speakers 1 'edition of "The Italian Kitchen" of 1929, I caught the gesture with a lot of emotion.

Today, as well as ask a few questions to get to know better, I would like to mention some steps that copy I have just mentioned. An edition of 15 December 1929, the first well of 84 years ago. Comes naturally to me comparing it to an elegant lady in step with the times, lover of style and traditions, that does not neglect the details, and that considers food a distinctive feature of our memory and our territory.

Along with Anna Prandoni to Social Taste with Laura Pantaleo Padlocks, Rosy Battle, Silvia Giovannini, Samanta Cornaviera e Jenny Maggioni – Este Gardens – Varese.

Anna, a te the oral ...

• So you're director of a newspaper, wife and cook, I forgot something ...?

I'm also a huge fan of classical and contemporary dance, a voracious reader of novels and essays, una Twittomane, and a tireless traveler.

• I often say that I am a thorn in the side of the cooks. Provoke them a little bit because I think that often exceed with the "fireworks in the dishes".  Tornare un po’ alla tradizione facendo cultura del cibo e del vino anche al ristorante, what is useful and good. Two more words when dishes are served, or a wine, or the superb olive oils would not hurt our own ...

I agree, but at the same time I consider unnecessary and excessive protruding explanations, especially the ones that tell you how you have to taste a dish. If you feel the need to 'explain' how should I deal with your creation, we are in a different area from the nourishment. We enter the world of artistic creation. And then there are the restaurant, as commonly understood, but in a place where I attend and participate in a culinary performance.

Until we can get the public understand this big difference, we will not be able to explain why a huge bill, and even the value of Carlo Cracco compared to traditional trattoria cooking very well. Caution: I did not say I prefer one to the other: I only say that we must at all costs emphasize the differences to appreciate both.

• Chef superstar, it can not be more! Okay that is their moment, caspita ma,  mi viene spontaneo chiedermi quando cucinano? Recently, joking with some of them I wondered when they will make a movie? Title: “Lo Chef che aspettava le sue… stelle” 😉 Esagero?

Not. Lately, our chef, joking, he said to his colleague starry: more than three you do not damage, the fourth had not yet invented. This need for affirmation, however, is the ancestral, in my view: for decades the cooks were relegated in their kitchens, to do hard work in the days and times when normal people are having fun. Now that you have cleared customs, it is also understandable their healthy need to stand out from their dens.

However, most of them, in the secrecy of the confessional, confirm that they want to come back soon. Then, a clarification: says Pierangelini answering the question 'Chef, but if you are here tonight who cooks at his restaurant?’. 'The same people who cook when I'm at the restaurant'. Dispelling a Myth: the chef true, the head of a brigade of cooking in a restaurant structured, no cooking ever: is to pass, controls the dishes, and deals with the conception and strategy of the restaurant. The good chef is one who is able to convey to its employees its history and its technique, and enable them to replicate his dishes, without him.

• And 'the era of new communication Food bloggers go go! With all due respect for the passion, all write about cooking now. What about ...

Which, fortunately, in the world of food there is room for everyone. The market, il web, Readers will evaluate and give reason to the best content, as it ever was.

• I now come to some quotes. I'm reading the first edition of "The Italian Kitchen" of 15 December 1929: "It can be said that for some time the family kitchen is in decline." I would say that the most current ...

Very current. The first copy is my security blanket: every time I make a presentation, or I am going to write something the consultation: I always find a step, a cue, a hint that gives me the 'the' wise and sensible things to write today.

• Continuous: "You can feel good in your living room and be comfortable in the kitchen; pantry must have for every woman (I add every man) la stessa importanza del guardaroba come la cucina quella del salotto”. Questo a sottolineare quanto sia importante ricercare la qualità negli ingredienti. Products of poor workmanship at low prices should not deceive ...

Agree. And we must never limit itself to the kitchen: our magazine has always been a reference point for the art of receiving. Not cooking for 'exercise in style', but to make a gift of love to their loved ones. And then you can not serve a recipe cooked with love on a plate or bad without tablecloth, or without accompanying by a light conversation and appropriate.

• I conclude with this: "If in the nineteenth century and the beginning of our need higher averted from the kitchen, must attempt to rejuvenate the art of cooking, which is the essential link of the union of the family. "

Amen! Whether it's immediate family, enlarged, Friends or relatives, the kitchen is really magical place, the glue necessary to make each assembly a unique and joyful. Some, we can not mess it up badly cooked!

Belle replies! Blanca Anna, and hooray ... The Italian Kitchen!

Samanta Cornaviera, a bit 'like me ... Venetian speaker for radio and advertising, cuciniera for passion and tradition, profession: “Massaia, ma… moderna!”

I can only tell you that Samantha is a true miracle! L’ho conosciuta recentemente partecipando a Social Gusto, the event which allowed us to expose our experience in the evolution of communication in terms of food and wine.

A force of nature, passionate as me to the traditions and history. Do you think that has collected many recipes of the twentieth century. Io le adoro! If you want to listen to audio format pills, can be found which.

I asked Samantha what it means to be modern housewife today, if it is a myth or if it is still possible. Le ho chiesto anche come è iniziata la sua collaborazione con la rivista “La Cucina Italiana”,  e poi le ho chiesto… rather, since she una speaker, I would say that the only solution is to listen! 

Shhhh… silenzo! 😉

“Le nostre signore sanno che la donna moderna non può scindersi dalla massaia moderna. Si può star bene in salotto e stare bene in cucina; pantry must have for every woman's wardrobe is as important as the kitchen than the living room.”

Of “La Cucina Italiana” – N. 1 Year 1 – 15 December 1929

“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 ...