Where were we with the 'women with the hat'?! Ah si, Julia and I were left Nekorkina, after tour Amalfi Coast, we headed to Naples with Mount Vesuvius to the enchanted gaze directed…

One, because I had finally organized, with the help of his Justin Catalan, a meeting in San Giorgio a Cremano in the province of Naples, with Francesco e Salvatore Salvo, pizza for three generations.

Two women with hat, a Lombard-Venetian and Roman in Moscow, around Naples to give color to the city!

If I think of the expression of staff of the pizzeria on our arrival, still escapes me laugh! Who knows what he must have thought?! Friends, in all cases the amazement lasted own little, because, As you enter, have prevailed smiles and handshakes! 😉

I already knew Francesco and Salvatore Salvo thanks to some of our email exchanges, and, through the stories that Justin gave me them. I remember the words that I said the same morning I met them… “Cynthia, you'll see that two 'marcantoni' that you will be presented!"Rafts, I must admit I was right! 🙂

Two women with hat and… Salvatore and Francesco Salvo

Seriously, I can say with certainty that after listening to them, after many smiles, after my little provocation for the sole purpose of making it, that the person, the real one, proves, I complimented the work they are doing.

While Julia deepened the techniques of dough with Salvatore, I, with one ear listening to their, with each other and chatted with Francis about their products, about their projects and what they are doing in the area. Obviously over which to listen, we also sacrificed to taste! Ahhh that sacrifices' life is, would my friend Martin!

In their speeches, I loved to hear words like simplicity, enthusiasm, pride, passion, respect for local culture and family tradition. But not only, because the thing that made me more pleasure, is discovering that their card Pizzas promote some of the small farms of which use the products. And I, when I hear about the promotion of agricultural holdings, mi illumino!

Another is that their collaboration with the chefs of various Italian regions, 'Interpreting' the pizza in a personal way, have given life to 'the starry pizzas'. I speak of that of Antonio's Restaurant Cannavacciuolo Villa Crespi, Nino Di Costanzo's Restaurant The Mosaic, Gennaro Esposito's Restaurant Torre del Saraceno, to which were added recently Chicco Ceredigion Restaurant Da Vittorio, Davide Oldani's Restaurant D’O, and Mauro Uliassi Restaurant Uliassi.

After having finally known, after watching them in the eye, now, I can now say, I saw in them the desire to do good ... the desire to do together. In questo momento così difficile per l’Italia le sinergie sono di fondamentale importanza.

In this story I could write dough and pizza, but I write from knowledge of Persons. Through my visits I can better understand their business and their products, write them, when they consider it appropriate, allows me to let her know.

Leaving that day, I said goodbye to the friends. I live so people, another would not make sense to me, soprattutto per l’amore che metto in quello che faccio.

I greeted them with these words: “Boys, been going great, you can very much for this territory, for its productions and its people. Feet firmly on the ground, always, do not listen to the bad winds, the important thing is that you go ahead on your way, consistently, according to your beliefs. Everything else, will be alone ...”

This is the philosophy that I apply to my second life, a life with many emotions…

Una chiacchierata a tre.

Cynthia Tosini: A rieccomi! Ciao Giustino, ciao Fausto! Today it is back to talk about herbs ... and then you are questioned! Walking in the pasture with the producers of Fontina, we chatted of this plant that they use (leaves and flowers) throughout! But I say all! For inflammations, the dermatiti, against colds, for digestive problems, e chi ne ha, più ne metta! In short, we want to talk! Daiii, when you have finished spalmarvi suntan lotion and sunbathing, to read up on that today we talk about herbal medicines! By the way I am attaching a picture of the plant that I have personally 2000 meters, is called The imperial (Peucedanum ostruthium) o Agrù dialect in the Aosta Valley.

Justin Catalano: But what creams!! What are you doing sfotti? 😉 Incominciamo col dire che l’Imperatoria… is also found at lower altitudes, e al sud.

Fausto Delegà: I know the Imperatoria, already named a program! I tasted in France liquor frataioli based on this like Angelica. Certain aromatic oils of its rhizomes are many. I know that in Switzerland they use the leaves and rhizomes for flavoring cheese.

Cynthia Tosini: Fausto Will not Believe… As he spoke with the manufacturer of Fontina, on the uses of this plant, all of a sudden I said: "But put it in the fontina, us?!"It will begin to do so… We will fontina therapeutic!

Justin Catalano: This thing I'm interested in and not a little!

Fausto Delegà: Beautiful news of the future fontina… Healing, ah ah 🙂

Cynthia Tosini: An old farmer told me Valdostano, that both the leaves and the rhizome dell'Imperatoria, are used for therapeutic purposes for generations. Therefore, he still makes them dry in the shade, then puts them in a breathable box, and then use them throughout the year for various skin inflammations. Boil the dried extract, which then puts it in a cloth closed using it mo 'swab with the remaining liquid. Buffered on the injured party seems miraculous ... indeed it is!

La natura… cura! 😉

I'm a woman of many passions is known fact ... One of these is for medicinal plants, le erbe spontanee, and Natural Remedies. As soon as I hear about it is as if an antenna on my head to get up to pick up the signal.

The abuse of drugs is now under the eyes of all.  And 'custom queuing not the grocery store ... but in pharmacy! Mah! 🙁 Dobbiamo fare un passo indietro, and return to the old system once, where possible of course.

I recently path 400 km to listen to a doctor in a castle in Piedmont. Together they discussed the nature, of biological… concept sometimes abused and not always actually practiced, e di rimedi naturali. Ma è stato il nome, and above all the properties of a plant to capture my attention: the Stevia Rabaudiana. Do you know? Tell the truth, however,! 😉 I've known this day. Next, home, I began to search for information, and to my amazement I discovered that many like me, did not know her at all… experts and non-experts. I was determined, and I strongly believe that someone would write it as it should be. L’amico Justin Catalano accepted my request…

Dolce Stevia ... the green revolution!

Justin Catalano

Personally, I never believed in conspiracies in the food even though many times I have found in practice that existed. That of Stevia Rabaudiana, and not because I say so, But it seems to be right according to many. But how would her friend Cynthia Tosini we start from the ground up!

The Stevia rebaudiana is a perennial plant native to the border area between Paraguay and Brazil. In full development reaches 80 inches tall. The particularity of this cute and evergreen shrub, is that it has the power to sweeten, and who has worked from the South American populations have always. Many of you will say that in nature many other plants have such power. True.

You should know, however, that studies carried out by this plant you can use both in the form of fresh leaves and dry. Once chopped their sweetening power is 20/30 times higher than that of the same amount of sugar. This power becomes 200/300 times greater if you use an extract, that if concentrated in water, lo è ben 70 times more!

Great sweetening power. Interesting but nothing new here either except that is natural unlike other substances commercially. But it does not end here ... I would say that here comes the fun.

Here's what they found the studies carried out:

• It contains no calories and therefore it is excellent in diets without having to renounce sweeten.
• It does not alter the levels of sugar in the blood and is therefore suitable for diabetics.
• Inhibits the formation of dental plaque and caries and therefore can be used in these toothpastes
• Reduces cholesterol levels.
• And also, can be worked in the kitchen, in cosmesi, is antibacterial, antifungina,  increases antioxidant defenses protecting vessels and the cardiovascular system, heals dermatitis and eczema ... in short, a miracle of nature!!

But where is it you ask ...? Until a few months ago was banned in Europe (Excluding Switzerland!). Why…? He was suspected of being carcinogenic.

The strange thing is that this plant endeavors throughout South America (even in Brazil folk medicine as a remedy for diabetes), in Mexico, in Canada and the U.S., throughout Southeast Asia also coming to be the sweetener of some well-known beverage with bubbles in Japan, e in Israele.

In short lacked only we Europeans call ... why do not you know. Perhaps we are more cautious than others and the things we get there after a few millennia of experimentation!!

Now I do not know if we can talk about conspiracy, but the fact is that since it was permissible to use extras are the first packets of this miracle, and plants grow on your balcony ... It, because each of us could coltivarsela dolcificarsi and what they wantSin ... that there are not so easily on the market. Only known sites online someone is.

Strange coincidences… What is certain is that if each of us could end up on their balcony coltivarsela a large market that is refined sugar ... and begin the first real big green revolution!

Justin Catalano

It seems strange that the man classifies certain weeds. A leg vedere, in fact, nature in every form of life has its exact place, presupponendo che in un ecosistema perfetto anche piante apparentemente inutili abbiano una loro precisa collocazione e scopo. Perhaps the only weed, as we understand human, is just the man!

Weeds such as are seen in our common human sense are in fact cure or light imbalances that occur in the soil.

L’incuria umana, his lack of respect for places, bad workmanship or, why not, imbalances created by excessive fertilization mean that mother nature is compelled to give us a signal or put themselves a remedy.

The weed is an indication of fallow land where they are spilled or landfills. Chamomile with its small and beautiful flowers is the healing of the land too compact and minimally processed.

• But then why call them weeds?

The point is just that. We define these just for their elimination difficult, for their invasive behavior, and for our poor ability to eliminate having forgotten how to live in harmony with nature.

Today we speak of Portulaca (Portulaca oleracea), widespread in our fields and known by many names in dialect (Erba PORCELLANA, sportellacchia, purchiacca, grass pucchiacchella, etc..). Annual plant to spread and prostrate (we would say meandering), we often find ourselves especially in the months from June to August, appearing in our gardens. It looks very similar to a cactus plant with its fleshy leaves and its brown branches. His little yellow flowers do make it first appreciate and, then, curse when trying to get rid.

• But why is there, and above all it is really unusable?

Surely on the basis of a few lines before the Portulaca appears for a reason. Bad soil drainage, namely, simply put water stagnates in the basement because it was too compact.

• But let's get to the more interesting question ... is useless?

And here the amazing response. Absolutely not!

Its tender leaves are delicious in salads, either alone or as an addition.

Pari its twigs, once dried in the sun and stored, they are very tasty if used as a condiment for pasta aglio e olio in which they were soaked. You will get a sauce where these "sticks "for their aromatic, vaguely reminiscent of the flavors of the porcini mushroom.

But, and this is the most interesting news, also does well as a plant rich in Omega-3, fat can increase our immune system, and vitamins.

So eat! But not only.

• The infusion of its leaves has purifying effects on the body. It 'a good diuretic.

• When used for external use is fine to treat hives, pimples and eczema.

• The farmers used, if a bee sting or a wasp, take leaves more fleshy,  break them in half,  and rub on the bite.

In short, the Portulaca missing only the word. And if talking would say "weed will you!

I love drinking coffee sitting in the old local, shrouded in history ... In my travels, I always try the local fair, and as soon as I immerse myself in those atmospheres, and the mind goes ...

But now I wonder, what is the "coffee" the world's oldest ?

                         Responds Justin Catalano

The oldest café in the world already existed around the 1500 in Constantinople, a coffee with small cakes.

It was done squat as I think it was also done at the Cafe Procope, old Parisian venue opened in 1686 by a Sicilian who moved them.

The methods of obtaining the drink known to us are very recent. Even the so-called Neapolitan coffee maker (non the mocking!) mutuava from the old system.

A filter permitted to avoid posing, instead present in the coffee Turkish. It would be more correct to say original as it also did in Ethiopia and neighboring areas so as to always. The so-called funds then, in some areas of the Mediterranean basin are also beds (Grecia in testa)!

I met Justin Catalan commenting on one of his writings weeds, topic very dear to me.  Some questions and answers, and down on the phone talking ... Cute and passionate, but especially love the earth!  His stories have brought me to him ...,,it,political ideas and social status,,it,The world,,it,"A chat with ... Giustino Catalano,,it

Educator of Taste, Tea Tester professional, Trustee and Teacher and Trainer Slow Food Gardens and MIUR. Responsible Presidio Sausage Red Castelpoto. Professional Sommelier FISAR and official taster of various products. Consultant Eno-gastronomic catering. Ambassador of the Academy of Gastronomy Historical.

“Descended on the paternal side from a family of producers and mediators of wines and oils that provided the Moet Chandon liquer de expedition until the '30s of the last century. And from the maternal side are the great-grandson of a baker Modica and grandson of an expert pastry. Growing up in the shadow of these people try to pursue the passions that are in my DNA study, seriousness and constancy. If you have equal interests you are most welcome, regardless of skin color, political ideas and social status. The world, such as pleasure, is of all…”

• Justin Catalano, a blessing for me to meet you ... your presentation speaks for itself. But in the end who you are?

I am a food and wine consultant. Word that means everything and nothing does not mean anything. I'm just a fan of my land and gastronomy seeks to 360 °.

• Write stories of products. Tell me about ...
  

I believe that a product that tells the hard work and ingenuity (what I call human affectivity) behind, is not a product.

• Do you like your job?

One thing I can say with certainty. I wake up in the morning and are happy with the work I have to do my job because I love it. My heart beats for the new things that I discover every day.

• Do you have dreams that you would like to achieve?

I have no dreams. I live life for what he sent me and what I can accomplish every day.  A 50 years, there have neither dreams nor regrets. You live in joy.