Bergamo, 4′ edition wine en primeur

In the courses that more or less all of us wine lovers attended in time, It was taught that wine tasting is done through a visual analysis, smell and taste. Nothing is more true, which, however, I would add that the experience gained over the years through tastings, trains and shape, allowing to evaluate a wine with a greater awareness. Exactly what I say to those who approach the wine, and not considering himself an expert, turning aside from give judgment. The important thing is to feel the smells and taste… to taste… little taste ..., good and often. First for personal enjoyment, and secondly to enrich their sensory memory.

The fact remains that the tasting of a wine is a very personal issue related to their senses. He has proof that whenever, After a blind tasting, no conditioning label or producer or vintage, the results are a real source of surprises! Verdicts without conditions certainly more honest. That's exactly how as part of the fourth edition of "wine en primeur", there was a blind tasting of local reserves in the match against the great Bordeaux.

A comparison between the wines obtained from harvest 2018 coming from the far western edge of the province of Bergamo to the proximity with the lake Iseo, con noti Bordeaux, for a total of fifteen productions. An event in which I participated with pleasure that allowed tasters and connoisseurs to be able to talk with the producers of wines for tasting. All this took place in the halls of Casa Virginia Tenuta Villa d'Alme, a cellar and agriristorante in the heart of the hills of Bergamo Park.

Well, the final scores of the blind tasting, after two renowned Bordeaux won the third place a wine Bergamo, and to follow a little further away points, other wines produced Adda Oglio. A result that rewards the efforts of communication and qualitative growth in recent years have marked this land.

What remains to be said? Simply that taste 'in the dark’ is more than recommended, but especially, is great teaching!

Recalling Seville, Plaza of Spain e il Salmorejo.

"In Seville, people smile ..." A phrase that told me a young woman returning from one of his study in this Andalusian city travel. A nostalgic memory that I expressed a bit 'of sadness, because the smiles coming year after year in Italy he always saw less.  

 "In Seville not grow old. It is a city where life fades into a continuous smile, certainly I thought that to enjoy the beautiful sky, the beautiful casine, the voluptuous gardens. "Edmondo de Amicis

This was the spring that convinced me to schedule a trip inin capital dell'Andalusa whose ancient logo - NO8DO - it is a symbol of loyalty. An emblem that Alfonso X in the thirteenth century wanted to dedicate to the people for dimostratagli dedication. If guests can visit it you will see it almost everywhere imprinted.

Two and a half hours flight from Bergamo Airport have allowed me to reach my goal, another dream realized. I must admit that when I arrived there and then I was a little 'disappointed due to abrupt early Sevillian I crossed. Actually to acclimate seriously you need to adapt to their pace. Practically, It means not to go too fast, especially if you visit the city in summer, when the temperatures are very high. It means always healthy when you enter or exit a shop saying buenos dias or hasta luego. It means delaying the lunch hour (15.00) and dinner (22.00) surely adapting to a slower and more relaxed lifestyle. It means being in a city famous for its architectural beauty and the flamenco, an art that in 2010 It was recognized by UNESCO Intangible Cultural Heritage of Humanity.

And Spain Square – a square crossed by a waterway of the most beautiful I've ever seen – I witnessed this dance made of instinct and pure passion.

From a gastronomic point of view, I must say that in Seville I really enjoyed the constant presence of a bottle of olive oil on the tables in a variety of eateries, from simple bar at the restaurant. A tradition from which we should take a cue to spread the culture of this great health benefits.

There is another tradition in offering gastronomic Sevillian that I liked: the preparation of a typical dish very suitable for the hot climate of these parts, the Salmorejo. An Andalusian soup made from ripe tomatoes and stale bread that, served cold, It is a welcome relief in the heat of summer days.

It is prepared by mixing in a blender 100 grams of dry bread, previously put to soak in water, with 500 grams of ripe tomatoes and a garlic clove. I have made a small change to the recipe by adding a few drops of Tabasco, to give that touch of spice that I love. Once you obtained a homogeneous cream storing it in the refrigerator for a few hours. The Salmorejo should be served with some slip of jamon, cured ham and boiled eggs. Serves three people.

Well, during my trips to Seville I have done several times this summer with a soup, concluding the meal with another habit that Italy unfortunately it is a bit lost: a good glass of Vermouth. An aromatic liqueur wine whose history has origins in Piedmont. He was born in Turin in fact 1786 from an idea by Antonio Benedetto Carpano that I mix of muscat wine with spices and herbs. To be defined as such it must be made from 75% Wine and good dose of artemisia, a plant from the many beneficial virtues. I just have to say goodbye and Seville… Health!

Seven years have passed since the day I met Cristina fallacies Farm 'The Cantrina’ Bedizzole, in the province of Brescia. I came up to her by following one of the many tips that at that time were leading my life. A succession of stages that led me to know and to write stories of people related to land. An exciting journey that, with slower tempos and with a different awareness, It is ongoing. I still remember the famous words that closed my every encounter: “Cynthia, you have to know ..."It was through one of these tips that one summer morning I came to her. I still remember that after a look at the vineyard – that as usual I contemplate my own as if it were a business card – we went to the basement and there we began to tell ...

Cristina fallacies is not born winemaker. His creativity brought originally to move towards the Academy of Fine Arts in Milan. It was her first husband, Dario Dattoli, Brescia known restaurateur wine lover, to take in 1990 the wine business. A path that was interrupted tragically in his vineyards in 1998, due to a fatal accident with a mechanical means. A difficult time in his life that he put to the test, but who knew how to react strongly with the help of Diego Lavo, expert winemaker and active part of the company. Well, twenty years have passed since the beginning of this adventure in the world of wine, years in which 'The Cantrina' – the name of the small rural village of Valtènesi – It has also evolved thanks to Cristina artistic training. creative imprint in the activity both in the vineyard and in the cellar in the activity that you love so defined:

"A free exercise in style. Free because I like to be creative, exercise because exercise I call my wines, style because everyone has their own ".

The 13 May to celebrate the twentieth anniversary of the founding of the winery, I had the pleasure of attending the tasting of a selection of twenty harvests of the most representative wines: Rinè (vintages 1999, 2002, 2005, 2008, 2013, 2017), Nepomuceno (vintages 1999, 2001, 2005, 2007, 2011, 2015), Sun Dario (vintages 1999, 2001, 2006, 2009, 2012).

A growing organically developed on 8 hectares of vineyard with international varieties and local varieties, of which in particular the Groppello, occupying the 40% of the surface. A grape native to the Brescia side of Lake Garda red berry, whose name originates from the dialect 'lump’ (node) for the characteristic grapes tightened together. Protagonista enoic of Valtènesi (about 400 ha) It has two varieties: Groppello Gentile and Groppello of Mocasina.

Eight products wines: Chiaretto DOC's Riviera Valtènesi (vine: Groppello), Rosanoire rosé (vine: Pinot Nero), Rina Benaco Bresciano IGT White (vitigni: Riesling, Chardonnay, Crossing Manzoni), Doc Valtènesi (vitigni: Groppello Gentile 90%, Groppello of Mocasina 10%), Nepomuceno IGT Benaco Bresciano red (vitigni: Merlot, Rebo and Marzemino), Zerdì IGT Benaco Bresciano red (vine: Rebo), Sun Dario sweet white wine (vitigni: Sauvignon, Semillon, Riesling), Heretic vino sweet red table (100% Pinot Nero) for a total of about 40 thousand bottles.

The Cantrina, a production reality in continuous evolution that foreign tourists fond of the Garda, through tastings at local restaurants, visit and well know.

The wine is born first in my head, even before that in the vineyard, even before in the cellar ... you have to have an idea of ​​exactly how wine art. Cristina Deceptions

The. Agr. Cantrina Cristina Warlock

Via Colombera, 7 – Bedizzole (BS)  www.cantrina.it

The question is: sugar – whatever it is – It is bad for health? The answer is yes! That said, I'm not for absolute deprivation, but for the limits to excesses. What sucrose – sugar that usually use – is harmful to health, it has long been known. Both the one extracted from beet, than that from sugar cane: only changes the color. Of course I am not referring only to the spoon that we put into the cup, but all that is added in various food preparations.

So what? How to sweeten our foods? The right choice would be to disabituarci slowly to sweet flavors, thus avoiding the 'sugar trap.' In practice, the vicious circle that is created after the consumption of a food rich in sugar, or better, sucrose (glucose and fructose) which causes the desire for more sugar. A sort of addiction. Having said, I'll talk about a natural sweetener that has some positive side more than the common sugar. Obviously, because it has a lot of calories, still it has to be consumed with moderation.

Well, coconut sugar is derived from coconut palm flower, that once engraved, It emits a sugary sap. From this juice, Once heated and evaporated, you get a large compounduloso golden color and a caramel aftertaste. An ancient and natural method that does not require the addition of additives. But not only ... thanks to its content in nutrients and low glycemic index (the index that measures how much a food raises the level of glucose in the blood), It is definitely more interesting than common sugar.

• It provides course vitamins B1, B2, B3, B6, C, polyphenols and antioxidants.
• Contains iron, zinc, calcium and potassium.
• It contains inulin, a fiber that allows a slower assimilation of sugars.
• No preservatives.
• It contains no gluten.
• It is not bleached.
• It’ very calorie.

Lanzarote, l’isola dei vulcani, del vento e delle case bianche.

Ci sono immagini di terre che si fermano nella mente, e che colpiscono l’immaginario al punto da condurci nei luoghi da cui sono tratte. Esattamente ciò che mi è successo dopo aver visto alcuni scatti fotografici di Lanzarote. Mi riferisco in particolar modo ai suoi caratteristici vigneti. Piantati su terra lavica in profonde cavità, sono riparati dal vento grazie a muretti semicircolari di pietra vulcanica chiamati ‘zoco’.

Un paesaggio unico, emozionante e davvero suggestivo.

In fact, la realtà supera sempre le immagini. È stato così anche questa volta.

This island by the mild climate all year round, for its characteristics, It has been declared by UNESCO 'Biosphere Reserve’. Una terra vulcanica che nel 1993 è stata scelta come base per allenare l’equipaggio della Nasa Apollo 17. Tanti i suoi aspetti – a volte estremi – riservati a chi ama la tranquillità e la natura selvaggia. A land that offers one surprise after another emotion continues ....

The first thing to do when you arrive in Lanzarote, It is to hire a car and obtain a map. Su di essa troverete molte mete turistiche che vi consiglio di non perdere per l’unicità e la bellezza dei paesaggi. In the week of my stay, periodo minimo necessario se si vuole visitarla come merita, I traveled over six hundred kilometers through the streets in perfect condition and excellent signage. Below I will point out some milestones that really worth a visit!

Timanfaya National Park

Visiting this park (almost an understatement to call it that) equivalent to project themselves in a lunar landscape: three hundred and sixty five thousand hectares of volcanic cones of fire mountains. Vi ricordate il film del 2001 ‘Odissea nello spazio’? Well, some scenes were filmed right here.

César Manrique

Come non ringraziare César Manrique, architect, environmentalist and great creative, who opposed the savage urban development of the island by not allowing the construction of buildings in harmony with its natural beauty. La sua impronta è presente ovunque, anche e soprattutto nella casa che un tempo fu di Omar Sharif, now converted into a museum and restaurant. A lovely place that does daydreaming!

Playa del Caleton Blanco

Salendo verso Orsola il paesaggio si trasforma. Dune grass and bushes white sand between blocks of lava flows preserve charming coves, tra cui beach Caleton Blanco. Una tra le spiagge più belle di Lanzarote… a glimpse of the colors of the sky.

Cueva de los Verdes

Spectacular! A six kilometers long underground cave with a surprise ending that I will not reveal so as not to take away the surprise! Anche se è un segreto vi do un consiglio: non fidatevi delle apparenze. La maggior parte delle volte traggono in inganno.

Playa del Papagayo

There are many beaches in Lanzarote, but there is one in particular that made me stay for a while out of breath. I refer to the Playa del Papagayo, a cove enclosed between two headlands. One of the most beautiful beaches in the world. This is reached along a few kilometers on a dirt road toll. A paradise on Earth!

Mojo verde

And here is one of the flavors that I like the most in Lanzarote: green mojo. A typical sauce is easy to prepare that strongly advise against those who do not like garlic. Utilizzata per accompagnare piatti di carne o di pesce, to my taste, is amazing also simply spread on a slice of bread. Prepare pounding in a mortar tre spicchi d’aglio, un cucchiaino di cumino in grani, un mazzetto di coriandolo tritato, un mazzetto di prezzemolo, a green chilli and sale grosso quanto basta. Si aggiunge poi olio extra vergine di oliva e qualche cucchiaio di aceto di mele, until a homogeneous mixture which I assure you it is worth to taste.

Isola 'Graciosa’

Sono una donna che ama l’avventura. Do you think I could ever get lost on a safari this wild island north of Lanzarote?  Of course not! It can be reached by sea from the port of Orsola in thirty minutes. They expect unpaved roads, dune, archi di pietra lavica e bellissime playe incontaminate! In particular, I recommend that the Las Conchas. Godersi questo spettacolo naturale seduti sulla sua sabbia dorata bagnata dalle onde impetuose dell’oceano è davvero impagabile!

Salinas de Janubio

I must admit that these silver-white salt on my map had not been made to stand out. A stage that I have not wanted to miss, and I recommend you visit. Un ambiente molto suggestivo in cui si può tranquillamente passeggiare. Obviously, once the visit, do not miss the shop of salt.

Lago Verde, El Golfo

Coming down from the cliffs of Los Hervideros, in 'El Golfo area', among black sand and volcanic red rocks, stands a small lake with its characteristic emerald green color. An even nature reserve called De los Ciclos, that, thanks to the presence of an alga, creates a truly amazing glance!

Teguise

The ancient capital of Lanzarote (the current is Arrecife, somewhat chaotic city on which I do not dwell) ospita il più grande mercato dell’isola. I suoi colori, la sua gente, and local crafts offer, make his only visit and special! In quest’isola non aspettatevi di trovare centri commerciali (per lo meno come li intendiamo noi). Here is the 'botega' who has the best ... and thank goodness!

Mirador del Rio

Formidable Atlantic Ocean scenic spot recommended for those who want to admire the views with a wide field. Another great work designed by César Manrique!

I could dwell much longer, but as I wrote, the reality far exceeds pictures. Lanzarote surprised me – and I am sure that will surprise you too – non una volta, but many more!

Lanzarote tourism

The "Piccolo Forno" Cesano Maderno, a history of bread evolving.

My baker is different, He never ceases to experience nor to seek quality ingredients. A passion for him and a pleasure for me, because every time I go in his shop I find something good and new. Fortunately artisan bread baker like mine there are still many. Simply search, and, through knowledge and taste their products, support. This is to say that I never tire of repeating that the workshops – in addition to preserving the area's identity – They are real wealth for our economy. Guard them pays the desire to do. A duty particularly felt by those who feel the belonging to a territory.

Start by doing some clarifications:

– As per the ministerial decree n. 131, “per bakery It means the enterprise that has bread production plants and optionally other bakery products and similar or related and carries out the entire production cycle from the processing of raw materials to final baking. "

– Also, It goes well distinguished "fresh bread – the bread prepared according to a continuous production process, uninterrupted aimed at freezing or freezing, with the exception of the slowdown of the leavening process, devoid of preservatives and additives of other treatments having a preservative effect " – from the "bread or kept in prolonged durability offered for sale with an additional indication highlighting the conservation method used, as well as any conservation mode and consumption. "

– The panificatore, the white art operator, It is the one that produces the bread according to these principles, and obviously, with selected ingredients and quality. I refer to the origin of the flour contained in Book ingredients that every serious baker makes available to consumers for a more accurate and informed choice.

Premesso ciò, I'll tell you why I consider my special artisan baker. A curious man in continuous experimentation, both in form and in substance.

I met Massimo Bertin coming day after day in his small workshop in Cesano Maderno, in the province of Monza and Brianza. A creative craftsman who I learned to appreciate for his enthusiasm and for the many and always different sweet and savory products. One, because talking to him, in time, I felt how great his desire to do. A passion that allows him to wander among the many regional specialties, but especially, to create new products. In the back of his shop a world of books and cookbooks ... a real library for his studies and insights.

I approached the boy bread production, in a small workshop founded in Cesano Maderno 1968, following my father's footsteps. Some years later, after his untimely death, I was won over by work. Because art – whatever it is - it involves so much as to become a reason for living. Creativity should be promoted, because it represents a great resource for developing countries. Exactly how culture and debate, essential to offer new products or from other regional traditions.

Member of Richemont, the international organization that promotes and enhances the field of baking and pastry, never tires of looking for new organic ingredients, recovering in time visiting the events that promote this sector. Because the craft and closely connected to the respect of the environment.

A rent the oral…

• Maximum, what it means to handle the dough?

Handle the dough requires a lot of attention. A psychophysical level is hard work that can only be addressed if there is passion. The satisfaction you have the customer, because the buy now asking and inquiring. Then ensure that quality pays, and people back.

• Salt or no salt… in the sense that some are using it in quantity and other less.

I can only say it should be used sparingly. Lot of, unfortunately, using poor quality flour abound in the halls. In fact, the last thing you need to bread is the salting. Less it uses better!

• What role does your child in the activity?

My son is the part of social and popular. I think the 'bread', in one way or another, He will be part of its future plans.

• There are many training courses to become bakers. Obviously, to form a baker, beyond theory it is essential to the practice. How many years experience do you think are necessary?

Cynthia, to form a baker as it should need at least ten years of experience. Certainly the school from the right notions, but the lab is more than essential!

The Little Oven – Via Monte Rosa, 7 Cesano Maderno (MB)

Knowing how to read a label is important, some, but it is not always easy. Just to say that a few weeks ago I found it such a detailed, that more than make up my mind has me confused. Nessuna polemica, for charity! Ben are descriptions to guarantee the origin of food dictated by the new rules on traceability. The doubts to which I refer are relevant to understanding the meaning of a number of food additives marked with alphanumeric codes. All mandatory information – He promptly told me the operator – view my perplexity in read. Well, certainly the commitment should be appreciated, but as for clarity for the consumer I know that there is still much to do! 

Within about showing the label in question. The indications are relative to the ingredients and additives of a filled pasta packaging. Let's read together.

Be’, on ingredients nothing to clarify, I'd rather go over the meaning of the term additives: those substances added intentionally to foodstuffs to keep them protecting them from microbial contamination, color them or dolcificarli. The aim is to improve the appearance and taste. You can be identified by a number preceded by the letter E, with the specific function of the relative. The most common are antioxidants, preservatives, flavorings, dyes, sweeteners and thickeners. But there are many other, harmless and less harmless. Anyway, for peace of all, there is a body set up to assess their safety: l 'EFSA, European Food Safety Authority.

But back to my label. Therefore, these are the additives.

• Antioxidant E301: sodium ascorbate. The sodium salt of ascorbic acid E300 used to prevent browning and rancidity of foods.
• Antioxidant E316: sodium erythorbate, synthetically produced. It slows down the food oxidation.
• Preservatives: E252 sodium nitrite – E252 potassium nitrate. Two substances that besides preserving add flavor to meat. It should be stressed that excessive consumption of these additives can be hazardous to your health.
• Flavor enhancer E621: monosodium glutamate. A substance used for its ability to enhance the flavor of a food intensifying the flavor.
• Acidity: E262 sodium acetate – E331 sodium citrate. Their function is to extend the life of food.

All clear? Definitely a bit’ more after searching the meaning of each additive present in the filled pasta in question. For this purpose, a 'bugiardino of additives’ with their functions and side effects, It could help consumers to a more conscious choice. Because to be honest, some substances when added in excess may be due to allergies.

In conclusion, what is left to say ... maybe just that as far as I, read more additives added to the label, and pass me the desire to buy a food. Just to say that the choice of fresh and selected foods is undoubtedly the best choice!

Few remember that Florence – from 1865 to the 1871 – It was the capital of Italy. I must admit that after having visited it deserves I understand better the reasons. Really exciting to see his masterpieces ... if it were not for the long queues! Yes, endless queues that the cold of early January has certainly not helped! D’altronde, or rather fortunately, let's talk about one of the four Italian cities most visited in the world that offers a steady flow of tourists throughout the year. A place where you breathe art everywhere, who gave birth to great artists known around the world. One among them is Leonardo Da Vinci (15 April 1452 – 2 May 1519) Italian genius who in May this year will be celebrated the fifth centenary of his death.

"Learning never tires the mind." Leonardo Da Vinci

One hour and fifty minutes by train from Milan and I found myself in the heart of its historic center. Dare I say finally, given the times that I have scheduled this trip that I was forced to postpone a number of commitments. I refer not to a hit and run, but a visit as I like, calmly and with time that this city requires. To tell the truth, at the end of my stay, made me listen species that the person from whom I stayed - a native Florentine – I have seen half of what I've visited in a few days. Always the same story, rather, the same mistake… we take too much for granted what we have close. There is, however, also be noted that those who live in this city – that the high tourist movement has a bit distorted – It does not always easy life. Just to say that the Florentine hotelier aforementioned, He told me that just may flees to a small island in South America, to recover the peace and tranquility that now in Florence has become a dream.

Florence, beautiful but overrun

Well, aware that a few days would not be enough to know his immense artistic heritage, provided with the program and map, I started walking to my first stop. Obviously I was keen to book in advance, and fortunately! The risk, in otherwise, It would have been to run into long delays, and often, because of the many reservations, to lose the visit.

• 1′ Stage: Uffizi

A building in Vasari's work dating back to 1560 which it was originally built to hold the city administration offices. Today the gallery's most visited Italy, forty-five rooms that can accommodate many Renaissance masterpieces exhibited in chronological order. Admire them live is another thing ... the sensations are amplified, and the heart beats faster!

Bacchus (1597-1598) Michelangelo Merisi, said Caravaggio

• 2'Stage: Piazza del Duomo

To reach the heart of Florence means being in the presence of a white beauty complex that proud and catches the eye. I mean the nineteenth century facade of Santa Maria del Fiore, that, along with Brunelleschi's Dome (1434) and Giotto's Campanile (1337), creates a truly magnificent scenery.

The Duomo or Cathedral of Santa Maria del Fiore, It is the third largest Christian church in the world

If you stay a bit 'it disappointed simple and austere inside the Cathedral, certainly the visit to the Baptistery - the oldest building in Florence, where Dante was baptized - will leave you breathless. With head you can admire the rich Byzantine mosaics dating from the thirteenth and fourteenth centuries. A triumph of beauty!

The Baptistery dedicated to Saint John the Baptist, patron of the city

Guests can visit the Museo dell'Opera del Duomo. Situated in the square at number nine, houses numerous works of art from the cathedral, The Baptistery and Giotto's Campanile. Three floors of treasures that end with the magnificent view enjoyable from La Terrazza Brunelleschi.

Museo dell'Opera del Duomo

• 3'Stage: Appointment with a Chianina

Go to Florence and not stopping to eat a Scottona Chianina steak does not make sense, at least for me. An ancient race, la Chianina, He is known for its somatic gigantism. Do you think that is the largest cattle breed in the world. That said, Following a suggestion, I went into one of the seats of Trattoria dall'Oste. A Chianineria in Via dei Cerchi was born in the name of Fiorentina steak. Five minutes of cooking on the grill on each side and… Bon Appetite!

Trattoria dall'Oste

• 4'Stage: Piazza della Signoria

A square of the most beautiful, an outdoor museum and a venue. There are several sculptures that enrich. In particular, in the Loggia dei Lanzi in the side of the square, I was struck by the perfection of Benvenuto Cellini's Perseus. A work in bronze, which was commissioned by Cosimo I de 'Medici by the political significance. Built between 1545 and the 1554, It depicts the greek myth of the hero with Medusa's severed head, but not only ... Looking at the nape of Perseus, it can be seen distinctly a face: It is the author of the self. I leave you the surprise.

The Cellini's Perseus

• 6’ Stage: Appointment with a Lampredotto

If there is a representative dish of the Florentine culinary tradition that is the Lampredotto. I am referring to a sandwich to enjoy in one of the many kiosks present in the streets of Florence (lampredottai) stuffed with tripe, or better, con l’abomaso (quarter of the bovine stomach also said lampredotto). A typical preparation to consume informally on a coffee table or walking on foot through the city. I have had the pleasure to taste in a small shop located in front of Palazzo Pitti: “Food Del Chianti”. A lovely little place in which to savor the true taste of Florence including tastings and stories of the area. Yes, because of the limited dimensions promote dialogue and understanding.

Buttermilk Lampredotto

• 7’ Stage: Accademy's Gallery

And here is the David of Michelangelo Buonarroti (1504)! The famous statue in the Accademia Gallery which the artist created in just twenty-seven years from a single block of marble. A work that impresses with its perfection among the most recognized in the world. I am the daughter of a stonemason. Myself, led by my father, I got to work this limestone that smoothes the man's ability and transforms. Well, Perhaps it is for this reason that I was a long enchanted by so much precision and superior beauty.

David di Michelangelo Buonarroti 1504 – marble, height cm. 516,7

• 8'Stage: Church of the Holy Cross

Holy Cross, a sacred building, but above all a place of great memories. Inside this Gothic church lie three hundred men who have distinguished themselves in the arts and in science. A sort of Pantheon in which to walk with reverence next to tombs of illustrious Italians: Galileo Galilei, Michelangelo Buonarroti, Niccolò Machiavelli, Ugo Foscolo, Gioacchino Rossini, and ... just to name a few.

Holy Cross – 1385

• 9’ Stage: Appointment with the ribollita

Walking through Florence I got confirmation that the typical traditional cuisine of the restaurants is the host. I must admit to my delight, as my passion for the traditions leads me to choose for the most part this type of local. If you get the right advice, even better! This time I am referring to Trattoria Le Mossacce, in Via del Proconsolo 55. No doubt an eating place where one feels the real Florence, where you do not book, and waiting in case it taste a glass of Chianti. Sitting next to strangers – that would soon not have been more – between the various samples, I am delighted by a good ribollita! Much like that of the board!

La ribollita

• 10’ Stage: Old Bridge

The oldest bridge in Florence, place at the narrowest point of the Arno. Certainly one of the symbols of this city. The last reconstruction – as a result of the various floods – It dates back to 1345. An inevitable stop to allow visitors access to the many shops of goldsmiths concentrated in this stretch by the Medici, Florentine family that has marked the history of Florence.

Old Bridge

• 11'Stage: Church of Santa Maria Novella

A church among the most beautiful of Florence, which impresses with its magnificent facade decorated with white and green marble. A building dating back to 1278 which houses many masterpieces, including the large crucifix by Giotto. A curiosity: inside the basilica is visible a line of brass sundial, that, thanks to a hole made in the rosette of the facade, creates the solar ellipse floor which vary according to the months of the year. A sort of astronomical observatory.

Santa Maria Novella

• 12’ Stage: Appointment with a Crushed Florentine

I love diners as pastries, those historical, where the right atmosphere you can taste typical dishes of local tradition. A gastronomic heritage not to be missed! Well, that's how I met Crushed Florentine, also called crushed greased for the use of lard in the dough. A sweet slow rise to typical carnival orange scent, which actually prepares all year. Really delicious!

Crushed Florentine

Florence is much more ...

Going up to Piazzale Michelangelo I realized. A panoramic terrace on which stands a bronze copy of Michelangelo's David. A place with a stroke of really wonderful eye! One It ended so my holiday… with a pink sunset on a beautiful Florence.

View from Piazzale Michelangelo

Interview with Silvio Coppelli, member of the Brewery Rural Desio (MB).

I often say ... reap what you sow, Also with children. My, ad esempio, by dint of hearing me speak of choices and quality productions, He became much more careful in their purchases. It keeps you informed, He was critically, but mostly looking good taste. Over time, They will experience the taste and its good curiosity to do the rest.

Among the productions that prefers's craft beer, a drink that always gathers more support, both young and old people. Actually I suspect that sooner or later if the will alone! By talking together, I realized, however, that his approach to the beer world is not yet fully aware.

The beer is a living product, and know it is a real experience that fascinates and allows drinking it with more gusto.

This was the reason that convinced me to organize with him a visit to the Brewery Rural Desio. A production company in the province of Monza and Brianza, che dal 2009, He has turned the passion of a group of friends in an activity birrofili handcrafted. With the expert guidance of Silvio Coppelli – brewer and brewery partner – It was able to follow the various stages that lead to the production of beer, e nel contempo, to better understand the glossary. A knowledge that in addition to having enriched his beer culture, It will allow him to orient themselves with greater awareness towards quality.

Some figure for 2017, a year of growth for the Italian beer. (AssoBirra source)

• Beer consumption per capita: 31,8 liters (in 2007: 31,1 liters)
• Production: 15,6 million hl (in 2007: 13,4 million hl)
• Export: 2,7 million hl (in 2007: 1.1 million hl)
• Import: 6,4 million hl (in 2007: 6,1 million hl)
• Percentage consumption: 37,6% outside the home - 62,4% in home (in 2007: 45,5% outside the home - 54,5% in home)

Ciò premesso, give the floor to Silvio Coppelli.

• Silvio, I'd say a little 'refresher on the meaning of terms is always good. What is craft beer?

I will quote here the definition that was recently passed in Parliament: “It defines craft beer beer produced by small independent breweries, ie not bound economically and legally to other breweries, the production of which does not exceed 200 thousand hectoliters / year and not subjected, during the production phase, by pasteurisation and microfiltration processes.” For my part I would add 'romantically’ a beer that you recognize the hand of the brewer, but I understand that this is not possible to parameterize.

• As with the beer tasting?

The tasting good or evil coincides with that of wine: visual analysis, analysis of olfactory and gustatory analysis; in the case of beer in the visual it is a bit 'more detailed, because in addition to the color evaluating clarity, amount of foam and sealing of the same. For the rest they describe the scents (and sometimes faults), body, gusto, feelings mugs, equilibrium and, obviously, pleasantness.

• Drinking draft beer or simply paid? What are the differences?  

Beer poured or spilled the differences are minimal if 'well-tapped' and 'well-paid'! In some cases there may be small differences between beer in the cask and bottled beer, for example in the case of second fermentation beers, given by the different volume where the second fermentation takes place.

• Every beer requires the right glass. Am I right?

Even for the rule of beers suited to the type of beer glass; There are beers that need to preserve the delicate aromas and glasses who prefer narrow aperture and beers that need to oxidize slightly larger and require glasses; io ritengo però che con 3-4 types of glasses can provide a good service for the 90% the beers.

• The presence of foam on beer is required?

Absolutely! Except for the type of English ale that traditionally it provides very little (and in fact the beer is oxidized slightly) The foam is used to protect the beer from oxidation which alters the scents, especially those related to hops.

• Low alcohol ales, very dark beers alcoholic legend or truth ...?

Absolutely false! The color of a beer is often given by a small amount of roasted malts in the mixture; the alcohol content is given by the quantity of malt used, not from the composition of the mixture of the same; for example, Duvel is a beer with a nice bright golden with a white head of foam, ed ha oltre otto gradi alcolici, while a classic Stout, very black, has slightly more than half. The consumer is often misled because different effects of elevated alcoholic beer styles, have colors ranging from amber to dark brown load, but, I repeat, is by no means obvious.

• Who serves beer is rarely prepared with training courses. How much does a beer served in the tasting bad, and in this case, how it should be served?  

A good Publican should definitely know how to serve a beer properly, it's his job! A bad beer served is absolutely 'no degustabile’ but only 'drinkable'. It makes no sense to taste a type of beer served at a temperature in the glass rather than wrong wrong, or poured without its correct head of foam. In addition, the glass should always be cleaned and not washed with rinse aid, because it kills the foam. It must always be rinsed before pouring the beer.

• From the data AssoBirra – the Association of Brewers and maltsters – there is a tendency to prefer the Italian beer consumption at home over consumption outside the home. What is your experience about, and what advice to preserve the best?

Since in this case we talk about beer in general, and not only crafts, in my opinion, the phenomenon is due unfortunately cost; the economic situation of these years is felt and now among large retailers, shop on line e, more professionally, beer shop, the consumer has a large chance to try beers that until a few years ago were only in specialized local, at a much more affordable cost. As for the craft beer – which alone has the 'relevant costs’ – but consumers willing to spend a little bit more, I think that a small part of the consumption displacement between domestic walls is due to a growing interest for the tasting, and, often, in a public place there is the necessary tranquility for a thorough analysis of the product. However, I believe that a good beer, served with care in a well-managed local, It is always a great pleasure that we would often take off!

As for storage, ideally in the dark, and so far it's pretty easy, and as constant as possible temperature; below 15 degrees I would say you could stay fairly quiet, although I wish to state that most of the beers are at their best when drunk young, and for this, it makes little sense to keep them long.

• Micro breweries: in Italy over quota 850, of which for greater present in Lombardy. A success and numbers of productions that also boasts the first Italian style brewer – the Italian Grape Ale - which led to the production of a beer with an ingredient from the wine grape industry. It is one of your future plans?

For the moment it is one of many projects – among other very interesting – still embryonic.

• From January 2019 There will be a further reduction in excise duty on beer. A positive news that rewards your work. But I believe that even a bureaucratic simplification would be well received. What are your biggest difficulties in this regard?

The reduction in excise duty is certainly good news. As for the bureaucracy, we know it, It is a common problem in all activities; in our field, in più, when there is still a lot of confusion regarding registers, various statements, forwarding systems of the same moreover not regulated in a uniform manner on the territory. Unionbirrai is doing a lot in this field, but it will take a while’ of time.

I take the word…

Birra artigianale, a growing trend starring mostly young entrepreneurial. The start of the degree course in brewing technology within the three-year degree in "Science and Technology food and agriculture" is proof.

Brewery Rural www.birrificiorurale.it – Via del Commercio 2, Desio (MB)

Native call ...

Exactly so, the lure of our origins is a feeling that occasionally feel a bit 'all. Return means remembering, and discover unique places of our beautiful Italy. A historical and artistic wealth that we often underestimate.

I refer, in this case, Two Friuli city that has long wanted to visit: Aquileia and Palmanova.

If Aquileia captivates with its precious and ancient mosaics present the entire floor of its Basilica, Palmanova strikes the perfect star shape. The first archaeological site of the most important of the north of Italy, the second fortified city. Recognized by UNESCO as World Heritage sites, They are located a short distance from each other. A must for those who like me feel the call of their origins, but especially, for history buffs and typicality of the territory. One, because after trying my beautiful route, I recommend the sweet taste of a traditional Friulian: il Presnitz.

Aquileia

Did you happen to stay out of breath before a work of art? To me the last time it happened at the Basilica of Aquileia. The floor of his views, the largest early Christian mosaics in the western world, He has captivated my eye (photo in the header). I would be 760 square meters dating back to the fourth century unearthed by archaeologists between 1909 and the 1912. A human being's magnificence that can be seen walking on long elevated glass walkways.

Palmanova

They have come to Palmanova (Palma in Friulian) in a rainy day. Despite this, the air that I breathed immediately was full of historical references and suggestions. A city-fortress-shaped geometrically perfect star. Nine bastions, seven kilometers thick walls and six linear roads, radiating from the central square hexagon: Piazza Grande. A military architecture founded in 1593 Venetians to defend the borders of the Serenissima from the Turks. Only in 1866, after the Habsburg rule, it became part of the Kingdom of Italy. Walking through its streets, It was not difficult to perceive the calls of an important past, in that 1960, He led the president to proclaim “National Monument”.

Il Presnitz

And once again… country go find tradition. Just to say that once completed my itinerary, I was given a taste break in a typical pastry of the area. That's how I discovered a sweet Friulian – in particular Trieste – that prepares all year: il Presnitz. A roll of puff pastry snail-shaped with inside nuts, hazelnuts, Pine nuts, raisin, rum, honey and various spices. In realtà, I had the impression that the pastry chef who told me his story did not reveal to me all the ingredients… And to, every shop has its malice!

aquileia.net         www.palmanova.it