Before starting to tell you this story I want to ask you a question: have you ever tried to socialize with those who live next to you? Obviously I'm talking about true sociability, what so many preach on the web, but that few realize in reality. Yeah… I'm referring to social interactions between people who accidentally find themselves living next to each other, but they don't really know each other, or better, who are often not interested in doing so.

Yet… yeah, yet we live in an era of great virtual connections, and, unfortunately, much less than relationships that presuppose real relationships of knowledge. I am referring to those 'neighborhood ties' that consolidate over time, but above all live, and who often help each other, making you less alone, who alone often comes to find themselves for the circumstances of life. Without a doubt the frenzy of our times, fears and mistrust, they do not facilitate live social relationships. In this fast digital age, interacting on social networks gives the illusion of greater security, with less risk and interference in our private sphere.

But now I ask you: all at what price? To appear and not to be, fill in gaps without actually living them.

Well, I wanted to make this premise because recently, after yet another change of residence, I found myself in these circumstances: between close and unknown people, that, despite numerous mutual commitments, they decided to change the state of things. Come doctor always, getting to know people and sharing experiences is of great emotion and enrichment. This is why today I want to tell you the story of a young man, in a certain sense 'close to me', which I really appreciated for the strength and determination he showed in winning a great challenge: life and the obstacles it poses to us.

I present to you Francesco Santorelli, athlete from Briantea84.

The beauty is an accomplice in this story‘Mbriana, benevolent spirit bringing serenity and good omen, protector of homes and places where she is welcome. A good fairy born from an ancient Neapolitan legend, who is accompanying Francesco in his new adventure in a different field than usual: that of catering. I already imagine your astonished faces!  Neighborhood ties, spirits, legends ... but what are we talking about you will say?! Be’, I think you are right. Perhaps it is appropriate to start from the beginning…

Francesco Santorelli, class 1992, he was a child like many others in Naples, his hometown, he loved playing football with friends. A sharply shaken childhood at the age of six, after a car accidentally hit him on the street, causing him a serious motor disability. A traumatic event that, after the consequent adaptation difficulties, he gave away his second life. Family support is essential, his determination is essential, but above all his desire to socialize. In fact, after some individual sport experiences, the need for team spirit led him to choose wheelchair basketball. Initially with Ciss Napoli, then, after the call to Brianza, land to which he moved permanently, con la Briantea84, paralympic sports club with which since 2013 to date he has won well 21 trophies.

And the beautiful 'Mbriana you will say? What does all this have to do with it?

Well, Francis, as well as having a passion for team sports, as a good Neapolitan he loves pizza. Not happy with the goals achieved, we wanted to set a new objective: become a restaurateur. A project that triggered something in him, or better, which led him to open a pizzeria in Monza: ‘Mbriana Pizza & Food’. A place inaugurated in January of 2022 together with his cousin Giuseppe Corrado: hotel training in Naples, internship in London, personal realization in Brianza. “You know Cynthia, in Naples I can say that I learned to make pizza, but in London certainly to accept the many hours of work that catering requires.”

Pizzas and treats with selected raw materials from Campania and Brianza, which I tasted and greatly appreciated the evening I went to visit Francesco in his restaurant. In reality, for the two of us, being face to face is very easy. As I wrote, fate wanted Francesco to be in a certain sense 'close to me', or better, I made this premise because choosing and tasting a craft beer requires the right considerations, that he is a good neighbor of mine. Here the mystery is revealed. Neighbors who, despite their many commitments, have decided from time to time to meet and talk about each other, Perhaps, I add, accompanied by a good glass of wine and some specialties purchased during our travels. Small moments of life that make the relationships between the people who happen to live next door special.

It is customary to say that everything that happens to us makes sense. Personally, I firmly believe it. I am convinced that Francesco also believes in it.

Mbriana Pizza & Food – Via Marsala 14, Monza – www.mbrianamonza.it

A peasant agronomist with a 'hoe in hand' on loan .., A peasant agronomist with a 'hoe in hand' on loan .., A peasant agronomist with a 'hoe in hand' on loan .. (Menaresta Brewery). Together with a group of beer enthusiasts, united by a popular and an agricultural soul, produces beer, rather, Menaresta Brewery (Menaresta Brewery)!

Before telling you how my visit to the brewery went, and above all what were my favorite tastings, I want to do a quick review. One, because choosing a beer suited to our tastes implies curiosity, Menaresta Brewery. in fact, Menaresta Brewery, today, Menaresta Brewery, the selection is certainly a bit more demanding. the selection is certainly a bit more demanding, the selection is certainly a bit more demanding. the selection is certainly a bit more demanding (processo di conservazione) e non microfiltrato (ricco di sostanze proteiche) that, the selection is certainly a bit more demanding, the selection is certainly a bit more demanding.

As defined by the Ministry of Agricultural Policies "the selection is certainly a bit more demanding, during the production phase, to pasteurization and microfiltration processes. For the purposes of this paragraph, a small independent brewery means a brewery that is legally and economically independent from any other brewery, to pasteurization and microfiltration processes. For the purposes of this paragraph, a small independent brewery means a brewery that is legally and economically independent from any other brewery, to pasteurization and microfiltration processes. For the purposes of this paragraph, a small independent brewery means a brewery that is legally and economically independent from any other brewery, to pasteurization and microfiltration processes. For the purposes of this paragraph, a small independent brewery means a brewery that is legally and economically independent from any other brewery.”

A choice that also allows us to orient ourselves towards the 'style of beer', A choice that also allows us to orient ourselves towards the 'style of beer', agli ingredienti, al metodo di produzione, al colore, alla gradazione alcolica e alla storia. Fortunately, the 'Beer Charter' also comes to the aid of beer enthusiasts., a useful tool that is increasingly present in venues which facilitates selection based on the taste needs of the moment. In fact, tasting a beer involves visual analysis, smell and taste, A choice that also allows us to orient ourselves towards the 'style of beer'. In addition, A choice that also allows us to orient ourselves towards the 'style of beer', the quantity and strength of the foam is also observed, necessary to avoid oxidation of the same, and the consequent alteration of the aromas. In this regard, it is essential to use clean glasses without the use of greasy soaps and rinse aids, which 'kill' the foam, the quantity and strength of the foam is also observed. the quantity and strength of the foam is also observed.

Well, I made this premise because choosing and tasting a craft beer requires the right considerations. I made this premise because choosing and tasting a craft beer requires the right considerations. I made this premise because choosing and tasting a craft beer requires the right considerations?! Better to use the plural! in fact, I made this premise because choosing and tasting a craft beer requires the right considerations, I made this premise because choosing and tasting a craft beer requires the right considerations, or better, I made this premise because choosing and tasting a craft beer requires the right considerations, led me to sample many 'creative' beers born from an inspiration or a story, led me to sample many 'creative' beers born from an inspiration or a story, 'barricaded' beers... sours, led me to sample many 'creative' beers born from an inspiration or a story, led me to sample many 'creative' beers born from an inspiration or a story. To these, then, single batch beers and collaboration beers are added, led me to sample many 'creative' beers born from an inspiration or a story. It doesn't end here... there are also the led me to sample many 'creative' beers born from an inspiration or a story (fermented alcoholic apple juice, led me to sample many 'creative' beers born from an inspiration or a story), led me to sample many 'creative' beers born from an inspiration or a story, led me to sample many 'creative' beers born from an inspiration or a story (but that's another story...).

At this point you may be wondering which beer I chose? Well, even if my heart will never betray my passion for wine, there are moments when beer reigns supreme. That said, among my tastings, the favorite was the Shame, a 'special' beer in double I.P.A. style. ambrata, fragrant and choppy!

I also found it very interesting Lamberwine, Barley wine, Barley “wine”.. An important beer of Anglo-Saxon tradition that the good master brewers of Menaresta age in Dailuaine barrels, Scotch whiskey distilled on the banks of the River Spey. A liqueur beer to be sipped slowly, with a burnished color and hints of honey and caramel. A meditation beer (Scotch whiskey distilled on the banks of the River Spey. 13,5%), to be combined with a good dark chocolate on evenings when you want to pamper yourself.

Scotch whiskey distilled on the banks of the River Spey: Scotch whiskey distilled on the banks of the River Spey, Scotch whiskey distilled on the banks of the River Spey, Scotch whiskey distilled on the banks of the River Spey. Scotch whiskey distilled on the banks of the River Spey (former Formenti factories), called “Taste District”, for the interesting and understandable intended use of its pavilions.

Menaresta, a productive reality born in 2007 from Enrico Dosoli's passion for agricultural products and their transformation. Agronomist brewer during the week, and farmer 'with hoe in hand' during his free time following aStoned Duck, his wife's farm. A passion for beer developed during his years of study at the Faculty of Agriculture in Milan, but especially, after attending training courses and collaborating with companies for the design and testing of brewing systems.

"Everything has begun, in fondo, with a handful of malt in a basin..."

With him Marco Rubelli, storyteller shopkeeper. In collaboration: Oscar Mancin, brewing technician, Andrea Pagani, cantiniere, Lorenzo Scardoni, the tradesman and Arianna Dalmiglio and Michela Marelli, in tap room.

Two souls coexist within us: the “popular” and agricultural one, a little playful and irreverent, which translated into spontaneity and originality, and the technical and professional one, resulting from study and continuous research. This has led to the creation of beers that are always "with character", in which inspiration drawn from personal stories and nature blend together, the skill and knowledge of brewing and the somewhat light-hearted desire to always offer the highest level of quality without ever taking oneself too seriously, with self-irony and fun, and lively desire, for every beer, to also tell a story about it, enrich the product, as well as goodness, also of anecdotes and contents.

In addition to the brewery I also had the pleasure of visiting their cooperage, the Caution Barrication Area. A special place for those like me who love these atmospheres. An environment in which wood is the protagonist – used more as a container than a conveyor – dedicated by 2009 to the maturation and production of sour and barrel aged beers.

An afternoon of tasting and learning spent in joy with romantic souls who produce quality beer with selected raw materials and with constant collaborations in the area, for the promotion and enhancement of the Brianza artisanal brewing sector.

“We invented beer fermented with sourdough, we also use very special ingredients, we also use very special ingredients, we also use very special ingredients, we also use very special ingredients! we also use very special ingredients (we also use very special ingredients) we also use very special ingredients.we also use very special ingredients.

Menaresta Brewery we also use very special ingredients 

Piazza Risorgimento, 1 (we also use very special ingredients. 4) – Carate Brianza (MB)

The first time I heard mention of 'Kümmel’ è stato a Cortina d’Ampezzo. Un termine che non conoscevo usato da un’anziana ma arzilla signora, the frank face, who in the warmth of his typical Ampezzo home has been able to entertain me with travel stories, and with the tasting of delicious herbal preparations prepared by her. Common passions - travel and spontaneous herbs - that brought two women, albeit from different generations, to exchanges of experiences and sharing of thoughts. It is useless to tell you how the drawings of destiny amaze me at times, It is useless to tell you how the drawings of destiny amaze me at times. It is useless to tell you how the drawings of destiny amaze me at times, It is useless to tell you how the drawings of destiny amaze me at times, It is useless to tell you how the drawings of destiny amaze me at times, It is useless to tell you how the drawings of destiny amaze me at times.
 
It is useless to tell you how the drawings of destiny amaze me at times, It is useless to tell you how the drawings of destiny amaze me at times, si è trasferita da Treviso a Cortina d’Ampezzo ormai da molti anni. From his words I understood how great the love is for this town located in the heart of the Dolomites, which in a certain sense has adopted it. That day, from his kitchen window, I was able to admire the scenic beauty and the high peaks of the Ampezzo Valley, che rendono questa rinomata località unica e speciale. È in questa atmosfera che ho conosciuto Franca e che ho assaggiato il Kümmel, un liquore aromatizzato con i semi di cumino dei prati, che ha suscitato la mia attenzione per il gusto e per le sue origini antiche.
 

Amando particolarmente i liquori di erbe officinali, that I myself prepare from time to time, dopo l’assaggio non ho esitato un attimo a chiedere a Franca la ricetta. Law, after having recovered a notebook with strictly handwritten preparations, come un tempo si faceva, mi ha raccontato che le dosi le erano state date da una signora molti anni addietro. Traditional recipes handed down from generation to generation, that are not lost. È questo il motivo che mi porta a condividere preparazioni tipiche, insieme ai ricordi di chi me le ha trasmesse.
 
Ingrediente principale del Kümmel (dal latino cuminum) è il cumino dei prati, una spezia molto popolare proveniente da una pianta erbacea biennale originaria dell’Asia. In passato era molto usata perché si credeva che il suo uso costante rafforzasse il rapporto con la persona amata. Sarà il caso di riutilizzarla? 😉 Battute a parte, il suo utilizzo è consigliato per le sue proprietà digestive, carminative e antinfiammatorie.

Ma ora passiamo alla preparazione.

In un contenitore di vetro a chiusura ermetica in cui si è posto un litro di alcool puro a 95 gradi unire:

• 50 grammi di cumino
• 25 grammi di anice verde
• 12 grammi di anice stellato
• 12 grammi di semi di coriandolo
• 10 grammi di chiodi di garofano

Chiudere il contenitore e far riposare al buio per dieci giorni avendo cura di agitare il composto quotidianamente. Una volta passato il tempo, preparare uno sciroppo facendo sciogliere in un litro di acqua 700 grammi di zucchero. Unire i composti, and, prima di assaggiare il liquore ottenuto, lasciare riposare al fresco per un mese. Profumato, delicato e digestivo. Ve lo consiglio!

The last stop on my recent excursion to Cupramontana was at the Ca'Liptra farm. Just thinking about it still makes me shiver! There fraintendetemi, I was referring to the cold gusts of wind that still carried me away a little that day! Jokes aside, returning serious, I reflected on the important influence that this climatic condition has on viticulture.

in fact, this mass of air in motion, acting on the microclimate, it helps to reduce humidity and consequently prevents the formation of fungal diseases. Also, limits the development of phytophagous insects harmful to crops and infectious virus vectors for plants, limiting the use of phytosanitary treatments. I'm talking about the wind, this atmospheric phenomenon allied to the biodiversity of agroecosystems, and in this case, of the vine. One of the essential elements of the climate, that, together with the vine, to the territory and to the skill of those who make the wine, express the typicality of a product.

That day, arrived at its destination, I found myself immersed in a real natural amphitheater. A dire la verità appurare l’esattezza del luogo non fu davvero facile. in fact, la sede della società agricola è poco segnalata. Anyway, dopo qualche telefonata chiarificatrice, riuscii finalmente ad iniziare la mia visita a Ca’Liptra. La scelta del nome prende spunto dall’apparato del fiore della vite, una sorta di cappuccio protettivo dell’infiorescenza, che si stacca all’avvenuta fioritura.

Una piccola realtà agricola a conduzione biologica nata nel 2012 dall’unione di tre soci, that, conclusi gli studi di enologia, dopo il tirocinio a Cupramontana – capitale storica del Verdicchio – si sono innamorati a tal punto della zona da trasferire qui le loro vite. "Making wine together", questo è il progetto. Uno di loro, Roberto Alfieri – mia gentile guida – è giunto qui da Monza, sua terra di origine: “Il Verdicchio l’ho conosciuto e apprezzato durante il mio praticantato a Cupramontana. È molto interessante la sua evoluzione, soprattutto se invecchiato almeno cinque anni.”

Partiti con due ettari di vigneti, parzialmente recuperati, oggi ne allevano nove. Sette nella Contrada di San Michele, zona storica esposta a sud – la zona più calda di Cupramontana – con terreni molto scoscesi e vigne con una pendenza media del 40 %, e due in Contrada San Marco. Vigneti inerbiti trattati solo con rame e zolfo. In una modesta struttura, ancora in via di sistemazione, from 2012 vinificano in una piccola cantina affinando in acciaio e vasche di cemento, for a total of about 20.000 bottiglie annue.

Sapidità, acidità e mineralità, il denominatore comune dei loro vini:

KYPRA : Verdicchio in purezza, lieviti indigeni. Espressione del territorio di Cupramontana, unione di parcelle diverse. Fermenta e affina sulle fecce fini, in vasche di cemento, per almeno 8 mesi.

S.MICHELE 21 : Verdicchio in purezza. Vino di vigna. 0,55 ha, 350 m s.l.m. con filari esposti a sud-est. Fermentazione spontanea senza controllo di temperatura in barriques di più passaggi. Affinamento per 12 mesi sulle fecce di fine fermentazione e 6 mesi in bottiglia.

LE LUTE : Verdicchio in purezza, metodo classico. Uva raccolta da un singolo appezzamento a 380 m s.l.m. con filari esposti a sud. Prodotto solo in annate particolarmente favorevoli. Affina in bottiglia per oltre 36 mesi.

CALIPTRA : Trebbiano in purezza, lieviti indigeni. Vengono effettuate due diverse raccolte: la prima, anticipata, per mantenere l’acidità e la seconda a maturazione, con breve macerazione sulle bucce. Le due masse, tenute separate fino a fine fermentazione, vengono poi unite per l’affinamento, che si svolge in vasche di acciaio per sei mesi sulle fecce fini.

ARANCIO : Trebbiano in purezza, lieviti indigeni. Proveniente da una singola vigna a 220 m s.l.m. esposta a est. Una lunga macerazione sulle bucce lo sfuma d’arancio. Affinamento di otto mesi in acciaio sulle fecce fini.

AMISTA’ : Montepulciano in purezza. Proveniente da una piccola vigna di 0,27 ettari a 200 m s.l.m. esposta ad ovest. Equipped with freshness and drinkability, since it carries out a short maceration of 2-3 days. The fermentation ends in exhausted barriques and steel tanks, refining on the lees for 9 mesi.

            Ca'Liptra Agricultural Company – Via San Michele, 21 Cupramontana (AN) www.caliptra.it

The market, so beautiful so much still little known. I am referring above all to the hinterland, and, for fans like me, to its ancient wine routes. Paths dotted with hills and historic villages that make the eyes sparkle with the beauty of the landscapes. Among the many, on my last excursion, I wanted to choose one that has always been linked to the cultivation of the vine. Un comune parzialmente montano il cui nome fa riferimento al culto della dea Cupra, an Italic divinity protector of the fertility of the earth. I refer to Cupramontana, historic village located in 505 metri s.l.m. in the heart of the Marche, che dal 1939 it has earned the title of capital of Verdicchio, for the enhancement it has been able to give to this vine.

I remember years ago, to one of my introductory wine courses, trovai singolare la somiglianza genetica che lega il Verdicchio ad un vitigno veneto. I refer to Trebbiano di Soave, grown in the province of Verona and Vicenza, but not only. Among the most accredited hypotheses it seems that this ancient 'kinship' is due to a migration of Veronese farmers that in the fifteenth century, to escape the plague, they moved to Ancona. A forced and documented exodus, which induced the Venetian population to bring with them the rooted cuttings of their vines. Obviously, over the centuries this vine has been able to adapt well to the microclimatic conditions and the geomorphological characteristics of the soil., expressing themselves at their best and assuming a real organoleptic identity, thanks to which it can be considered a native vine. Il Verdicchio – il cui nome ha origine dalle persistenti sfumature verdi dell’acino – is a versatile grape that, if left to age, surprising for its complexity and elegance. Two denominations: Verdicchio of the Castles of Jesi, of character and structure with important alcoholic traits, and Verdicchio di Matelica, more delicate and with a modest alcohol content.

Mario Soldati in the autumn of 1970, during his second journey to discover real wines, raccontò in “Vino al Vino” il suo incontro con il Verdicchio, or better, with Verdicchio from the Castellucci di Montecarotto winery. An experience full of intense aromas, fresh, pungent. Greenish straw yellow colors. Flavors first sweetened, then sour, con un’aromaticità che a Soldati riportò alla mente alcuni Riesling, Chablis, Gewürztraminer and Pinot grigi: “The class is the same, but the composition of the aromas is different, particular to verdicchio, or at least this Verdicchio, and, in short, unique."  Asides aside, the territory of Cupramontana is inextricably linked to viticulture and the production of Verdicchio. Walking through the old town, with a typical medieval aspect, I found the shops specializing in the sale of material for oenology very interesting. The sight of their shop windows speaks volumes about the interests of the people of these lands.    

Continuing with my walk all of a sudden my gaze turned to an imposing structure. An architectural gem dating back to the early 1700s that I had every intention of visiting. Too bad it was closed! Despite this, as often happens in small towns, if you kindly ask… you get! So it was again this time thanks to the councilor for culture of the municipality of Cupramontana, the kind Maddalena Mennechella, who happened to be on the spot to do some chores. His kind and friendly hospitality allowed me to visit the ME – Cave museum, a museum itinerary located in the magnificent caves of Convent of Santa Caterina. A labyrinth of tunnels dug into the sandstone protected by the Ministry for Cultural Heritage and Activities, in which the symbolic product of this land is told through display panels and educational materials: the Verdicchio. Inside there is also the Museum of the label, in which numerous labels selected by the 'golden label' award are exhibited.

The last stop on my excursion to Cupramontana was at the farm Ca’Liptra. But I will tell you more about this visit in my next paper. One, perché quel giorno le forti folate di vento mi hanno fatto pensare alla sua importante influenza in viticoltura. Prima di scriverne però voglio documentarmi meglio. 😉

MIG Musei in Grotta Cupramontana (AN) – www.museiingrotta.it

Photo credit Verdicchio: Turismo Cupramontana www.turismo-cupramontana.com

Dear Lino, when I heard you left this land, for a moment I had a jolt and a sudden feeling of emptiness. It has been a while now since our last meeting. I remember that I had come to you thanks to our unforgettable President Sandro Pertini. His choice of drinking your Barbacarlo – wine produced on the Val Prei, the hill owned by the family that grandfather Carlo gave to his grandchildren – and the determination with which you defended his name, up to guaranteeing exclusivity, they highlighted your tenacity in fighting the abuses. I still remember the determination with which you told me about the legal battles ... "Cynthia, mai fermarsi, mai arrendersi!”

Well, dear Lino, in relationships quality matters more than quantity, we know it. Precisely for this reason you will continue to live in the memories of those who knew you. Who has not had the opportunity, can know you through your words. Below I report the poem you gave me and that I keep among my dearest things. One of the many poems you wrote and scattered in your shop dedicated to those who passionately guard and respect the earth.

My wine does not follow the rules of the market but those of time and experience, is grape juice of the earth, the place that gave birth to, for people who still loves the taste of the earth. Linen Maga

Balter farm, Rovereto (TN)

We are in Rovereto, in the province of Trento. It's cold, but not so much given the period. I have my eyes turned to an expanse of those that I like, of those that make me sigh, of the ones I love. Behind me a fortified castle, a fortified structure dating back to the 1500s located on a hill at approx 350 m. s.l.m., where the Balter farm is based.

I have an appointment for a visit, but before entering, as is my custom, I take an exploratory tour to better look at the vineyards placed in front of the crenellated structure. I am struck by their height, unusual in these parts. A choice certainly dictated by the benefits resulting from the heat given to the plant by the soil. But it's time to go to get to know this agricultural reality of Trentino Alto Adige better.

In welcoming me, Nicola Balter tells me a story of viticulture born at the beginning of 1870 in a building with two towers initially built for military purposes, and only afterwards, used as sharecropping. A story interrupted by the two world wars due to the strategic position of the castle, that brought, during the second war, German troops to use it as an anti-aircraft base.

Only in 1965, after ups and downs and above all a careful reclamation of the land necessary after the end of the conflict, new vines were planted, initially by giving the grapes to other wineries. From 1990, with the creation of the underground cellar, making wine was the new goal of the Balter family.

About ten hectares of vineyards in a single body with a flat surface. Traditional Trentino pergola vineyards and dense French Guyot training systems. For the production of the classic method Chardonnay and Pinot Nero, for Lagrein red wines, Merlot and Cabernet Sauvignon, for the white Sauvignon and Gewurztraminer.

With due respect for their classic method, among the proposed tastings I appreciated the good combination of Lagrein and Merlot. A pure and enveloping wine, with an aging in barriques for 8-10 months and bottle aging.

• Nicola, one question. In front of the castelliere I observed its low vineyards. When we talked about it his answer was: “It's my choice, also based on a pinch of madness!"Can you explain me better?

and only afterwards, and only afterwards. The heat of the soil helps the ripening of the grapes, and only afterwards. They are very special systems that have attracted the attention and study of professionals over time.

A passion for the countryside handed down from generation to generation Balter, which today sees Nicola as the protagonist with the active collaboration of his daughter Clementina (recently elected President of the Trentino Winemakers Consortium).  A winery known for its classic Trentodoc method and still wines.

Balter Farmwww.balter.it – Via Vallelunga II, 24  Rovereto (TN)

‘The In-Presa voucher ', educational cafeteria and pastry shop of the training school professional of the Social Cooperative of In-Presa; 'Tasty', educational restaurant of the Don Carlo Gnocchi Hotel Institute. Two beautiful realities of Carate Brianza.

A few weeks ago, always in the intent to settle in and to conoscere interesting realities dand the territory in which recently I live, I came across, and I must to admit surprisingly immersed, in an abandoned industrial area of ​​ben 50 thousand square meters located a short distance from the center of Carate Brianza: l 'ex Formenti, now the Taste District. I wrote 'immersed' because the atmosphere of that industrial architecture of the past, per me of great charm, in recent years as well as being subject to recovery, they welcomed and gave new ones you start various craft activities, and not only… (we will have time to investigate). Well, a pole that could not fail to attract my attention for the multiple types of offers productive: two breweries, two schools with annexed bar-pastry shop and restaurant, both of them didactic, a tavern, a production of chocolate and fruit juices, and so on yet.

in fact, after having paused on the orientation map placed in one of the entrances, I decided to start thereto my exploration starting with the visit of the two schools who train operators for the restaurant-tourism sector.

‘The In-Presa voucher ', educational cafeteria and pastry shop of the training school professional of the Social Cooperative of In-Presa. 

Gled by the principal of the school Chiara Frigeni, I listened to the beautiful story that gave rise to this project. A dream of aa donna, now become reality, who left a tangible mark for his work and for his educational and training method. A model developed over the years after foster care experiences with difficult children, that, passed an internship with artisans locals, have been inserted into the working world.

A training course based on attention to the individual, on welcoming a family, at work and then at school, designed by Emilia for astudents with severe school dropout who are unable to finish the three years of middle school, or with difficulty in entering the secondary education circuit due to situations of school dropout or personal hardships. A training that takes the form of various workshops technicians - including the gastronomic one - with an educational garden and with study groups that, in addition to teachers, they provide the support of a tutor. Internship and external internships are turnedi involving the entrepreneurs themselves, who in a certain sense rediscover the value of their art in an activity that you educate through work.

A growing educational proposal that currently account two hundred and eighty students applied to multiple training courses. Per the food and wine sector, to me dear, led to the creation of an educational cafeteria and pastry shop – Il Buono di In-Presa - systematically conducted by students with constant support gods room teachers e of pastry chefs. The need to learn arises from doing, this is the formula. An idea born in 1995, transformed into a structured project in 2000, until the concretization in 2005, with the creation of a real professional training center.

In-Presa, a social cooperative made up of some founding members, working partners and other friends of Emilia Vergani, creator and founder native of Carate Brianza. The 30 October it is celebrated the twentieth anniversary of his tragic death, occurred in a road accident while traveling in Paraguay.

‘Tasty ', the educational restaurant of the Don Carlo Gnocchi Hotel Institute.

“Cynthia, andSuch a beautiful school does not exist!” It ' so that Tiziana Villa – preside dthe institute hotelersthe Don Carlo Gnocchi from Carate Brianza - he made his debut during our meeting. An institute equal born in 2008 with the idea of ​​combining theoretical subjects with practical ones. Init was didacticto consolidated by solid cultural foundations, which aims to make people understand astudents how important it is use your head to doand go hands.  A study project who gave vita to "Saporinmente", educational restaurant attached to the school.

Here too you learn by doing, everyday, through critical experience. Two hundred and twenty students who with teaching and experience direct re-evaluate the importance of the room, because the room tells what which happens in the kitchen.

Experiences gained also thanks to thea collaborationand with a teachero di ccuts off which Claudio Sadler. An esempithe autenticor genius that he has permesso students to approachthe world of gastronomy, difficult mto exciting. A meeting that led to the creation of an evening and a menu elaborated with the students.

Here are the impressions of one of them: "Having met and recognized Claudio Sadler as a master was a gift for us and, at the same time, a challenge. Despite our doubts, the gratitude for having been able to get to know his genius closely and his example overcame the initial fear of not being up to, Thanks, above all, to his willingness to organize with us an evening that will see us as protagonists first of all as men, even before being a chef. By virtue of this real collaboration, we have in fact understood that, to give excellence to their guests or, as he would say, "Clients", an inestimable value must be recognized in scientific and humanistic preparation, to the mastery of the word, attention to detail e, finally, at the service, which must be flawless. "

During the visita in the school hall I was struck by the attention to the beauty of the arts, pictorial and more. Works widely exposed donated by artists, whose collaboration resulted in dinners topics open to the public. A way to combine and enhance art and personal creativity of students, expressed through their dishes.

A conclusione della mia visita, after talking for a long time with Tiziana, presides over it, I listened to some of his wishes for the future. The first, is that this hotel establishment become a model that can be replicated anywhere, to ensure that those with talent find a suitable place to learn and express themselves. The second one, is that this peer school, albeit providing scholarships, be more accessible to those with difficulties economic in to sustain thea retta. Finally, the third, it is aimed at local institutions, to strengthen the public transport network, facilitating students who they come from Milan.

Writing about school and teaching in the restaurant industry these days is not easy. I chose to do it because despite the difficult period, students of these schools continue to prepare for the future, expressing himself with the only means allowed at this moment: the food delivery. Supporting them means helping to support their hopes, and especially, this sector is so severely tested.

In-Presa Social Cooperative Society www.in-presa.it   Via Emilia Vergani, 14 – Carate Brianza (MB)        

Don C School Institute. Gnocchi www.liceodongnocchi.eu  Piazza Risorgimento, 1 – Carate Brianza (MB) 

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!

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