Blog:  FoodWineBeer 

It has long been debate about the communication gap made between bloggers and journalists. An argument that is now chopped and ritritato two figures whose writings have a very different emotional. I insist that, whatever, both can help each communicating to them how the land and its productions. The key thing for me is consistency, which must be maintained to avoid the waves of convenience of the moment.

The passion that drove many bloggers in this direction, compresa me, has highlighted how digital communication can be of help in these difficult times that we are living. This does not tarnish in any way the figure of the journalist, that, professionally performs the same task to. It is not a race, never will be, being the very different form of communication.

I made this premise to introduce a blogger, or better, a Passion blogger I know and follow for a long time: Samuel Vergari, in arte ‘FoodWineBeer’.

Although the approach of Samuel is not my, in the sense that unlike him I love writing after living person of the territory and its actors, I respect his choice dictated by family needs at this time.

The world of bloggers is not always easy, I knew long ago, when, following the public relations and the content of a site about food and wine of which I was a partner, I wanted to know with a phone book that I had decided to call it 'Passion Blogger', the 'true fans', those with commitment and consistency transmit their passion through blogging (online diaries).

Even after leaving that role, for not sharing the positions, my project is not lost. In my own way, continuous giving visibility to those who believe can 'do well’ to disseminate knowledge of quality production.

Vergari Samuel was born into a family devoted to agriculture. The passion for wine producers of Sangiovese inherited from grandparents, has allowed him to appreciate over time to become a reference point for friends, for advice on the choice of wines. The turning point in the 2010, when, driven by the growing passion decide to start a blog. Much work to give shape, many steps and changes of direction, until the birth of 'FoodWineBeer'.  

A blog that aims more products, that producers. The reason soon revealed: Samuel is a real pantofolone, or better, a father of two small children that led him to make himself indispensable in the family. It 'so he writes his articles, often in pajamas on the couch, between the interruptions of his children and their micro dramas. Despite family commitments, the pleasure of writing about what tasted at home and in restaurants surrounding areas, prompted him to continue. Then, as soon as possible, on rest days, trips to Italy allowed him to expand his knowledge.

“Cynthia, the rewards are many, in particular that of being able to know, although in many cases only in a virtual, a lot of nice people from the world of wine and beer. Some, even in this world there are negative characters, people who promise and then not maintain, profiteers and boastful of all kinds…  I'm just a simple fan that behind has little theory and much practice. A man and a father who tells his experiences in pajamas on the couch at home ... Samuel Vergari”

I conclude with my thoughts. Noi blogger, much criticized but at the same time sought, I am convinced that we do something good. In our own way we try to convey that passion that has helped many of us to overcome the difficult moments of our lives.

Now I ask you: “Are they better than those that use this passion…?”

I recently heard reproach because they held the coffee in the refrigerator…

Honestly, it took me by surprise. Instinctively, my first response was: “But you say?” However, given the determination of my interlocutor, I decided as my usual going to go into that at the bottom of the issue.

We feel a bit’ opinions…

• Lucia Galasso, Scientific Director at the Museum of Rural Life and the Olive Tree and beekeeper

– Not that I know will keep in the refrigerator is the best aroma and flavor (I always refrigerate).

• Samuele Vergari di Foodwinebeer.it

– Not, I keep it in the dark and in a cool, dry place.

• Raffaella Fortunato of cookartmagazine.com

– There is a line of thought that goes in this direction. I keep it in a dry place in a jar with screw cap.

• Teresio Nardi, Capo Condotta Slow Food – Oltrepò Pavese

– I cherish the pantry, in a dry place and in the jar.

He wants the case that, I am here to ask and, I came across the booth of Caffè Corsini TUTTOFOOD 2013, la fiera dell’agroalimentare a Milano.

Here I posed the question to Henry Gigliarelli Director of Sales,  e a Santi Anedotti Direttore Commerciale dell’azienda. Thanks to their many years of experience I could ascertain that, the important thing for the conservation of the coffee, is the sealing of the container.

Reducing the contact of the product with air if it allows the conservation and maintenance of the aroma.

Concerning instead the question "refrigerator", I have established that le basse temperature raffreddano gli oli presenti nel caffè non favorendo il miglior risultato finale. The ideal is to keep it at a temperature of 12/13 degrees. (Do you remember the beautiful handouts once…)

Good, seems to finally clarify the issues, then I prepare a good coffee,  perché il caffè, is a serious matter!  😉