My first time with a hedgehog has been a few years ago in Milan at the restaurant 'Da Giulia'. But what you got?! The hedgehog in question to which I refer is, indeed it was ... a great sea urchin! 😉

Never having had the opportunity to taste this delicacy, few years ago a dear friend has seen fit to provide for taking me precisely at this restaurant in Milan. A family-run business whose owners, Abbott and Julia both of Bisceglie in the Province of BAT (Barletta-Andria-Trani), are united in life and in work from twenty-five years.

After that there were other, also because they are now friends with whom, sometimes in person and sometimes I interact on social, but mostly I delight the palate.

That being said now take advantage of the occasion to make them some questions, but above all to explore some topics that I care very. When I go to a restaurant, who knows me knows, I go with a critical eye, and not only. The quality catering can be a lot for the promotion of the territory of its productions.

Giulia is too busy in the kitchen, Gianni's up to you to answer me! Are you ready? Today we will talk about the territory, of food culture, of extra virgin olive oil, della doggy bag, of wine, alcohol test… of course the restaurant.

• How much of your land, I mean how traditions and specialties in the kitchen of your restaurant?

I want to test? Cinzia are ready! Therefore, all our cuisine is based on typical dishes of our homeland even though a modern twist. We use raw materials typical of the area such as Senatore Cappelli flour produced in the Murgia, the grits Tumminia Castelvetrano, the burnt wheat Daunia of San Severo, extra virgin olive Bisceglie, le verdure, la frutta, shellfish and seafood from Manfredonia.

• Often insist on the fact that pills with food culture, can also be made by caterers explaining the origin of the raw materials of the dishes that bring to the table. Share?

Absolutely agree with you. And 'our habit to tell the dish that we bring to the table for our guests to make them understand what they eat.

Busiati Trapanesi semolina Tumminia pistachio pesto and tuna bottarga

• Let's talk about extra virgin olive oil. As I often say I would like to see on restaurant tables, as is already the case for wines, of 'cards of olive oil' pills with information that present briefly the characteristics of the cultivar (variety of olives). Then, I wish I was offered a small bottle of olive oil is representative of an area that I would use during the meal, I would pay the bill at a promotional price, and that I would take home. Utopia or hope? 

Speaking of oil can not forget when I was a child I devoted the olive harvest in the countryside. I remember the alarm clock a good time to 4.30 and my father, who lit the fire to warm up while the big predisposing the jute sacking around trees. Tempi duri ma belli.

I wonder if it is possible a list of extra virgin olive oils? Some have it, the important thing for me is to have a certified quality extra virgin olive oil and olives produced in Italy by land. As you know I use extra virgin olive Lamantea, a product of the lands of Apulia. The varieties of olives used are the olive and olive CORATINA OGLIAROLA, typical of our land.

• Now for the doggy bag, or rather the package with which the guest of the restaurant brings home the food that has advanced. A consuetudine all'estero, in Italy a much less practical in use. Are we too 'gentlemen'? I wonder, but how they do it?

Cynthia is we ourselves who want to bring home the leftover food in a container ready to be heated. I first and foremost am opposed to the waste of food, especially in these times of crisis.

• Same thing goes for wine, at least for me. Given the correct restrictions in force, in case we should put the guide is desirable, when you order a bottle and you end up not, that they could take home. Sei in Accord?

Some,  it happens that some take away the bottle. Customers are now aware of how much they can drink. It’ for this reason that I chose a good number of bottles cl 375 while I decided not to serve wine by the glass because, in addition to losing the magic of uncorking,  can be recovered even think about wine.

The Sicilian cassata Giulia

I conclude my talk with Gianni remembering, about the limitations in force concerning the consumption of alcohol, that the regulations require mandatory for all public places open past midnight, possession of a device which allows customers who have to drive to detect your blood alcohol level, the well known limit 0,5 grams (for new drivers is expected to rate 0).

It would be advisable that they had all, even those that close before midnight. However be aware that it is our right to ask to be able to make an 'alcohol test', in case we have doubts about what we drank.

The photographs of the dishes are of 'Da Giulia Restaurant’

Once when you went out it was said: "I mammeta and you ..." Today, things are a little 'changed, let's say you wish to adapt to our time this way of saying the phrase as complement: "Yes mammeta stand andThe phone ...!”

With mobile phones we share our passions, emotions, the things we like wherever we are. The technology allows us to make everything faster, shortening distances.

We are now all social, and that's okay, but sometimes too, so as to affect social relationships, the real and direct, and this is less well. Wait a minute ... I feel boo ears ... oh my what a nuisance! That's what it is ... my son Andrew, who is telling me: “But going from that pot calling the kettle!” Andrea, but which preaches, let's say I'm doing just reflections, each end is free to act as it sees fit. As for me I admit, sometimes exaggerate, and then do the mea culpa. 😉

The truth is that those who do like me now is social communication in all respects, but beware, the network is a great promotional tool but it must necessarily be integrated with direct knowledge of the people, territories and productions: an irreplaceable and indispensable to better understand. Un concetto su cui non ho alcun dubbio.

You will say: "Cynthia, but this whole premise ... why?!” Let me explain ...

A few nights ago I was having dinner at the restaurant 'Da Giulia' in Milan. A family-run business founded in 2006 at the behest of John and Julia, a couple together for thirty-five years in the life and work. He graduated from the Hotel School, she accountant with a passion for cooking perfected over time after acquiring the techniques and good recipes of Mediterranean cuisine.

Well, that night at our entrance, I noticed a particular picture which called for dialogue coupled with good food.

As he says Gianni: “It has lost the pleasure of the talk at the table as was the habit once. This indifference, This apathy that known in many restaurants, saddens me. I'm tired of seeing, not only in young, misuse of mobile phones and tablets on the tables that distracts from the harmony and love for food. The same thing that happens at the table in the family. It is not the most talks ... watching tv without speaking.”

Maybe we should think of, or better, of moderate. Let me tell you a story that happened to me about three years ago. It was the first time attending an event at a large hotel in Milan. I was still immature and not accustomed to the world of digital communication.

Well, I remember that I was completely deluded by the behavior of the people at my table. Virtually absent. I talked and talked, and their digitavano and digitavano, a bit 'annoyed by the blonde chatterbox, ma in realtà, especially disoriented.

Looking back on this episode and many atria to follow, I reflect on the fact that we must not get carried away. There is the use and abuse ... Obviously all free.

About, that night I have not dedicated only to notice the squares… 😉 La mia attenzione l’hanno avuta anche dei ricci di mare con cui ho fatto la scarpetta, Busiati of Trapani semolina Tumminia pistachio pesto and tuna bottarga, a salad of prawns and scampi Mazara Catalan tuna tartare with red, and finally, my unfailing slice of wonderful cassata that prepares Giulia!

Ahh the food wonderful thing… a grade pleasure of the senses!