That trivial question say, yet it is not at all, Also because you are turning the Veronelli. Let me explain ...

I started this new year Zagarolo, an ancient village of the Castelli Romani Rome. A country with a network of streets, old historic homes and businesses, with characters and typicality to be discovered. If you go over there, go and visit Toy Museum at Palazzo Rospigliosi, is the largest in Italy. We live in a nation that, with its many diversity, is teeming with artistic treasures, territorial and food and wine so beloved by foreigners, but alas!, neglected by Italian.

And 'these days that I have known, albeit briefly, some people, now friends, that accompanied my early 2015 in a very intense and exciting. Thanks to them and the sunny days, in addition to stroll the surrounding fields picking wild fennel and enjoying the views, I am dedicated all'appassionante reading a fantastic collection of old editions of Domenica del Corriere.

In particular, I focused on the rubrics of Louis Veronelli. The year is 1965. I remember that not long ago, cook with a friend, we discussed the uncertainties of many people on some preparations sometimes discounted. Perhaps it is for this reason that, flipping pages, my attention was captured by the title of this article.

Veronelli told that his uncle priest, Don Rinaldo, He was mocked by his family because he claimed that no one could cook egg shell, also called soft-boiled, as the nuns of Corso Monforte. I often prepare me, a quick snack that seasoned with a bit 'of salt and a good extra virgin olive oil. As said Veronelli - you know it is preparing a large specialty! –

First equip yourself with a saucepan suitable, where you can introduce a basket (of those used for frying) that does not hinder the closing of the container with a lid. In choosing Casserole, remember that the eggs must, literally, drowning in water. So you put the saucepan with salted water (for a surprising osmosis process that affects the success) on fire, and bring fast boiling.

Withdrawn from heat, soak the basket in which reclined eggs, cover with the lid and count three minutes. It 'important that the water is abundant because its temperature, introducing the basket, does not drop too, but also the cooking takes place off the heat, with decreasing temperature. Luigi Veronelli Domenica del Corriere – May 1965

Zagarolo

Creed, rather they are convinced, that the average consumer intends Lambrusco as a type of wine. Well, is not so! Lambrusco is actually a collection of different wines that grows in the hills of Modena-Reggio Emilia. A family of indigenous varieties of ancient origins, mentioned for the first time by Pliny the Elder as Vitis Lambrusca work "Naturalis Historia".

That said I quote some: Lambrusco Salamino, Lambrusco Maestri, Lambruscthe Barghi, Lambrusco Marani, Lambrusco Viadenese, Lambrusco and Olive ... Lambrusco Sorbara. A native vine tied to the land and the grapes from which it takes its name, which is characterized by freshness, the Acidito and minerality. Perfumes, colors and tastes that have surprised me. A good alternative to the usual suggestions.

Wednesday 29 October at the Ristorante Sadler Milan took an evening devoted to Lambrusco Sorbara of Cleto Chiarli. A farm in Modena, which extends, with various seals, on over 100 hectares of vineyards. One hundred and fifty years of history and five generations of producers engaged in the exploitation of the grape Sorbara.

While listening to Mark's Church evolution over time that has characterized this wine, I happily accepted the plates studied by CClaudio Sadler checklist of t, great interpreter of pairings of the evening. A superb dinner with excellent wine pairings. The dish that I liked more?  The risotto with mushroom powder trumpet and gold dust. Resounding! The wine? The Sorbara grapes Founder's Reserve, a classic Chiarli produced according to the traditional rules, bottle fermentation method with ancestral (ancient method).

I conclude with a written Veronelli  stretch of “Learn about wine” (Rizzoli-Hachette 1997) Source House Veronelli. Read describes as Lambrusco di Sorbara…

No other wine brings us back, come lui, all'idea patriarchal, Daily life.
E 'un wine "umano». Precisely for this, perhaps, is the wine against which the highest are the betrayals.
So I have to wait for years and have thousands of tests for drinking and Ribère a glass that fully satisfies me.
Why is really Sorbara so good, Your Lambrusco should have the following characteristics:
red light on net pink background, bright; cheerful fragrance, with a clear emphasis of purple; very personal; dry and fruity flavor; freshness accentuated by clean acidity not without its rustic elegance; crisp and vibrant red foam.
Its alcohol content is between 10,5 and 12 ° and the Acidito totale da 6 a 8% .
The year is always the last to recommend, since it is a delicate wine that she has a brief, Enchanted youth.
It 'important that the bottle - brought to a temperature of 14-16 ° C - is served at the time, so enjoy it, and primis, the abbondante, evanescent foam.

There are so intense days on which, on completion, you need to think to draw the right lessons. Sunday 4 May was one of these. In St. Peter's Monastery in Lamosa, Provaglio Iseo in the province of Brescia, was delivered to Vincenzo Billeci, Assessor-fisherman Lampedusa representing the workers of the sea, an award in memory of Francesco Arrigoni, journalist and student of Veronelli.

I did not know Francis, but these days I read about him. A man who loved the mountains, who lived his passions in intimacy, unaccustomed to the fashions of the moment and the waves. A man of character who was not hiding behind a comfortable status quo that unfortunately, I woke up after a slumber of years due to a, I'm experiencing in this society. I am convinced that we would have gone very well.

The award is dedicated to him the solidarity shown by the fishermen of Lampedusa, in recent decades, to the thousands of migrants that the law of the sea with his teachings, forces to rescue. A rescue dictated by conscience, which unfortunately is in conflict with the laws of men which prohibits fishermen to intervene in support of illegal immigrants, in case of emergency.

Vincenzo Billeci interviewed by journalist Gianni Mura

"The emergency call. But how is it possible that an emergency hard to twenty-five years? Emergency which, among other things remind us coast 300.000 EUR per day. "Vincenzo Billeci complaint with these words a situation that has persisted for years.

I feel very close to the fishermen. Last summer I spoke to them in Fiumicino, and Pozzuoli, a Crotone. I wanted to understand what is possible, because in a country like Italy with 7450 km of coastline, fishing is dying. Surely the expensive diesel, The burro, the illegal and the institutions do not facilitate this sector. But it does not end here ... Vincent said that in Lampedusa Tunisian fishing vessels only three miles from the island, for nearly one hundred and fifty days a year. The Coast Guard operates but without great results. I still do not understand, but perhaps there is nothing to understand, because it is already all too clear.

At the end of ceremony I stopped to talk with him at length. In the years 80/90 fishermen in Lampedusa were six hundred, now there are only a little more than two hundred. It 's very different to listen to the problems experienced in the first person by those who live on land and sea. Are our politicians who should do it, because it is from them, from land and sea that we must start. I often wonder if we'll be able to repair the damage that we have done.

Vincenzo Billeci is not just a fisherman, Scrivia's poesie. We carry one who wrote in October 2013. Yesterday, when we said goodbye, it gave me an autographed copy. This will keep it carefully among the things dear.

I did not know Grignolino, I mean good, I like it, sul ‘campo’. I do not consider myself an expert, as I often say are just a woman who loves wine and wants to know him through all the elements that compose.

The wine for me is an expression of the experience of man applied to the vine, to the territory and climate, so I wonder – how you can give a full review without knowing each element that helps to determine its characteristics? – Some, with the taste you can reap the defects or merits, but that did not stop them.  

Precisely for this, a few days ago, when a friend asked me what I thought of a wine, I was tempted to reply… – sto, I can tell you that I like or do not like, ma and vino, until I met him in his fullness, I pass only half. It 's like to know a person by reading her, but without having met her ... you will never have the perception of what is really –

I made this premise for you to understand how 'I love living the wine', but above all to make you understand the enthusiasm with which I jumped at the invitation of Maurizio gilyak and Monica Pisciella for #grignolinodigitour. That said, Spot on ... it starts!

When beginning a journey, short or long, within almost in another dimension, I swear, I'm not kidding! Within in symbiosis with the land that I visit.

Now I'm thinking that ... but as they are beautiful landscapes wine! In this season then, with the many shades of colors ranging from green to yellow and red ... a true wonder!

Did you know that wine landscapes of Langhe-Roero and Monferrato are candidates to become UNESCO World Heritage? Well you, and about!

The # GrignolinoDigiTour was held Sunday 17 November.

Together with friends we left the Officina Enoica Milan pointing in the direction of Rock of Rosignano Monferrato, a balcony that I recommend you visit for its stunning views.

To expect Maurizio Gily, that, immediately after the customary greetings, it was found on the height of my heels; the last time we saw each other in Gavi I had a couple stratospheric, I have not repeated that mistake this time. 😉

A walk to get to know an area is the best way to live. It 's so that it is started our tour in the land of Grignolino: a path between the 'i bric e foss’, the rolling hills of Casale Monferrato.

From time to time I lost sight of the group because of my constant stops to photograph every angle hitting my eyes.

The views of the vineyards, the characteristic views of the beautiful homes in pietra of Cantoni, sandstone typical of these places, up to the viewpoint, or better, ‘Asal Sass’, the rock on which stands the original town.

Once we found in common to expect the kind of government representatives Rosignano Monferrato, Cell and Monte San Giorgio. In addition to welcome us there explained their project to promote the area addressed in particular to digital communicators.

They could not miss a cup of coffee and the famous Krumiri Portinaro, a typical Monferrato which dates back to 1878, year in which he died Vittorio Emanuele II. He was dedicated, inspired by the typical shape of its 'handlebar mustache'.

The next stop was a visit to 'Eco-museum and its infernot located in Cella Monte, common characteristic for buildings exposed stone from the cantons.

Guess who I met them? A woman with a hat, or better, una bella ‘Monferrina’! This name originates from an ancient ballad of Monferrato whose birth seems to date back to the story of a young Piedmontese, Maria Catlina, courted by her lover with this dance.

The infernot are underground niches carved into the stone by the cantons. Situati in private homes, are they airing live without light, with climate and humidity constant. Environments, that in the history of wine-making, have found the ideal place for storing wine.

Underground architecture born of peasant wisdom, which has made today an expression of rural tradition of this area.

Arrived in time for lunch we stopped at the ‘Relais I Castagnoni‘, Dimora a vintage 1742, a religious convent time. Here we tasted the typical dishes of the Monferrato white truffle.

Maurizio gilyak, after a blind tasting in twelve samples of Grignolino, told us about the history and characteristics of this wine typical of Casale Monferrato, a wine that is still little known to most.

The meeting and listening to producers, then, completed the picture. With them, I had the opportunity to, to taste, and a better understanding of this wine as it should be.

Grignolino, a light ruby ​​colored wine, as repeatedly stressed by admin, not a rosé wine, but red wine vinification with maceration on the skins. A wine very sensitive to the territory of origin from which acquires the peculiar characteristics.

Defined by Veronelli Anarchica eat and forehead Balorda, for almost rebellious and independent personality, of Mario Soldati, as the most delicate of all the wines of Piedmont.

Lo sto bevendo ora, As I write, after I met him at the place where it was born, after talking with those who produce. I do not like too much about the wines embroider, For this reason, I will describe in a few words: ‘Grignolino, a gentle red wine’.

“You have to go to the wine without waiting for the wine to come to us "

Filiberto Lodi – Journalist

The etymology of the term Grignolino seems to date back to the medieval term 'berbexinus', a wine grape berbexine considered valuable. (Maurizio source Gily)

“Stiamo vivendo in un’epoca in cui tutti hanno diritti, ma nessuno parla di doveri. Giorgio Grai”

I met Giorgio Grai following the advice of John Cogo, the engineer who brianzolo “arma le terre” Bonassola and about which I wrote recently. I had arranged a tour of wines, but most of all tenants between the Veneto and Friuli. In particular, I felt compelled to keep his promise to his friend Michelangelo Cutting time back in the lead in the first visit to Oslavia Josko Gravner.

After sending an e-mail to arrange a meeting, answering the phone one morning I heard a voice say: “Buongiorno Cinzia, Giorgio Grai have. "I was the base of friends in the center of Treviso. Game early Michelangelo reached at Concordia Saggitaria; a hug and off for the first leg of our tour, Butterwick direction of Friuli.

I was not informed about the history of George. As usual, I prefer to know the people directly, to do with an idea is not tainted by what they read or hear; sometimes I realize that is a bit 'risky, but I like it, because the one that I live in this way is much more exciting.

Michelangelo was a witness to what I write; only after, on the way back, revealed to me that he feared a little bit of listening to our conversation to the crease who initially took. Giorgio Grai not understanding exactly what I tried with my questions suddenly asked me decided: “I would like to understand how I can be helpful for you?"I could not answer him that I did not know. I was there because I was advised to know. I told him simply that I would have understood only through his knowledge.

A man is not easy… but they are not either. There was a time when, having regard to its concerns, I could not help but ask: “Courage, Tell what you think!"His response was: “Lady, if there is a person who says what he thinks I am!"In this statement I found myself. During my life I have paid many times for my choices, order not to be compromised.

My path is now a, although I have not yet entirely clear destination. Maybe that's why I do drive; I just know that every person I meet I try to learn a lesson which I love to write in a simple way, che custodisco, and I agree.

Giorgio Grai was born in Bolzano to Trieste father and mother Rovereto. The son of a family of hoteliers grew up in a time when, quote his own words "the right to be able to study it meant to have the right to be promoted”. After his agricultural studies and specialization in viticulture and enology, the experiences abroad have brought to 'use of touch, of taste and smell. The passion for engines that well understand and agree that, led him then to be for ten years a rally driver.

I will not dwell too much on the story of his life in many well-known from the information on the web; I preferred "living man" while, wine tasting in the light of the sun, I reflected on his words: “The recovery of a sense of duty than that of the right”. On my return to the house of things about him I've read and I've heard many… I only know for sure, I will remember to have known him in one morning in March while he savored her pie poppy, typical of South Tyrol, and then, we walked together in the cellar of the farm behavior with Marina Danieli.

And now I ask you: “Have you ever had to taste wine goblets resting on the hood of a Subaro under the hot sun of a morning in March ?” I did, but most of all I have lived. In that atmosphere I enjoyed listening to the life of George tell his wine and then hearing him say: “Godo di questo momento.”

I reproduce below a passage of “The Winegrowers historical” Luigi Veronelli and Nichi Stefi, Giorgio Grai gave me the day of our meeting.

"Giorgio Grai appears with the detached air of one who does not want to belong to anyone and is willing to pay for his freedom with the isolation. He has a ready wit, often caustic, always fun; but beneath the laughter reads his desire for precision. His adventure in wine is not only the result of a great and evident pleasure, but the continuous work of which he is aware and which offers you like the most obvious thing in the world ... "

Fausto Borella, Maestrod'olio,,it,and food and wine expert,,it,Thomas is a great source of memories,,it,I love listening to his stories of the good old days ...,,it,That said you will say ... "And then ...,,it,"And so I tell you that at that moment he began telling Thomas,,it,"You absolutely have to know Fausto Borella,,it,"That said,,it,done,,it,because after an exchange of views with Fausto,,it,I decided it was the right person for some depth in the course ...,,it,holistic insights,,it,But we do not waste time ... Ready ... via,,it,I read that come defined Maestrod'olio,,it,I also read that you attended the Faculty of Law,,it,You want to tell you how to turn your life around me this,,it ed esperto di enogastronomia

Days ago, during one of my long talks with his friend Thomas Ponzanelli, it was argued olive oils and olive growers… I told him that I have read on a copy of the Ex Vinis 2002 Luigi Veronelli, a true manifesto on Olive Oil. Tommaso è una grande fonte di ricordi… Amo molto ascoltare i suoi aneddoti dei bei tempi passati…

Detto questo mi direte… “E quindi… ?” E quindi vi dico che proprio in quel momento Tommaso esordì dicendomi: “Devi assolutamente conoscere Fausto Borella!” Detto, fatto! One, perché dopo uno scambio di opinioni con Fausto, ho deciso che era la persona giusta per qualche approfondimento in più… ovviamente, approfondimenti olistici!  😉

Ma non perdiamo tempo… Pronti… via! 😉

• Splendor, leggo che vieni definito Maestrod’olio. Leggo anche che hai frequentato la facoltà di Giurisprudenza. Mi vuoi raccontare come hai dato questa svolta alla tua vita?

I felt that I could never play forensic toga worn by my father for over,,it,I needed to move,,it,know the people,,it,in an expression,,it,Living my land,,it,you've had the fortune to know Luigi Veronelli,,it,I present a memory of the experience of those years,,it,It was thanks to the presentation made by Leo Ramacciotti,,it,at that time chief AIS Versilia,,it,We were at the Versilia Prize and introduced me to Gino Veronelli praising my passionate sommelier talents and promising writer of gastronomy,,it,For two years I have turned the whole Italy alongside Maestro experiencing an unforgettable experience,,it,The olive oil culture in Italy is still poor,,it,Much is said about it,,it,and much made of it,,it,but still not enough,,it 50 age. Avevo bisogno di muovermi, di conoscere le persone, in una espressione, Vivere la mia terra.

• In 2001 hai avuto la fortuna di conoscere Luigi Veronelli. Mi regali un ricordo dell’esperienza di quegli anni?

Fu grazie alla presentazione fatta da Leone Ramacciotti, a quel tempo delegato dell’AIS Versilia. Eravamo al Premio Versilia e mi presentò a Gino Veronelli elogiando le mie doti di appassionato sommelier e promettente scrittore di enogastronomia. Per due anni ho girato l’intera Italia al fianco del Maestro vivendo un’esperienza indimenticabile.

• La cultura dell’olio d’oliva in Italia è ancora scarsa. Molto se ne dice, e molto se ne fa, ma non ancora abbastanza. Consumer choice in front of the shelf is not easy,,it,The olive oil of large retailers is called with the name of the manufacturer and not by territorial origin,,it,Lack clearly the place of origin on the label does not help to understand the characteristics,,it,and does not help the consumer in choosing,,it,It is so small that to date no one has understood the real difference between olive oil and extra virgin olive oil,,it,Olive oil is a blend of refined oils and a percentage of extra virgin olive oil still undefined,,it,To be extra virgin,,it,They should be followed by chemicals, analytical paragraphs which lead to the result of having an oil,,it,euro or from,,it,My job,,it. L’olio d’oliva della grande distribuzione è chiamato con il nome del produttore e non con la provenienza territoriale. La mancanza a chiare lettere del territorio d’origine sull’etichetta non aiuta a capirne le caratteristiche, e non aiuta il consumatore nella scelta. What do you think?

È talmente scarsa che ad oggi non si è capita la reale differenza tra olio di oliva e olio extravergine di oliva. L’olio di oliva è una miscela di oli raffinati e una percentuale di olio extravergine ancora indefinita. Per essere extravergine, instead, vanno seguiti dei paragrafi chimici e analitici che portano al risultato di avere un olio da 2 euro oppure da 30 euro. Il mio compito, seen the huge quality gap between the two price ranges and the current and still unexplained ignorance on this,,it,It is to communicate - through courses,,it,events and festivals in Italy and abroad - the real Italian extra virgin olive oil culture of quality,,it,What advice would you give the consumer to direct it towards a conscious choice of a quality olive oil,,it,If you look at the supermarket one of,,it,Italian DOP that has a cost of about € 6-8 per,,it,cl.,,en,otherwise look for the label that speaks in a more transparent and fair as possible to the consumer,,it,year of production,,it,nutritional table,,it,not so much with acidity or saturated fats that leave the time they are,,it, è quello di comunicare – attraverso corsi, eventi e manifestazioni in Italia e all’Estero – la reale cultura dell’olio extravergine italiano di qualità.

• Quali consigli ti senti di dare al consumatore per indirizzarlo verso una scelta consapevole di un olio d’oliva di qualità?

Se sei al supermercato cercare una delle 44 DOP italiane che abbia un costo di circa 6-8€ per 50 cl., altrimenti cercare quell’etichetta che parla in maniera più trasparente e corretta possibile al consumatore: annata di produzione, variety of olives, tabella nutrizionale, non tanto con acidità o grassi saturi che lasciano il tempo che trovano, but with the inclusion of tocopherols,,it,and total polyphenols that make unique the territory oils,,it,How important is the "oil color" and from what we can understand that "oil is bad",,it,The color of the oil is not at all important,,it,it's time to debunk many clichés,,it,The color can help us,,it,to understand how it will smell,,it,seeing mucilage,,it,sediments that will lead to such sludge defect,,it,A faulty oil will recognize after a few tastings of facts defective samples through the courses,,it,Or through an uncontrolled,,it,These oil,,it,no South certificate that invades the Italian regions to the Alps,,it,Often in the sauce,,it (Vitamin E) e dei polifenoli totali che rendono unici gli oli del territorio.

• Quanto è importante il “colore dell’olio” e da che cosa possiamo capire che “un olio è difettoso”?

Il colore dell’olio non è assolutamente importante, è arrivato il momento di sfatare molti luoghi comuni. Il colore ci può aiutare, in qualche caso, a comprendere come sarà l’odore, vedendo mucillagini, sedimenti che porteranno per esempio al difetto di morchia. L’olio difettoso si riconosce dopo pochi assaggi e degustazioni di campioni difettosi fatti attraverso i corsi.

• I quote a statement heard in your speech that I fully agree: "The farmer's oil supply chain cost him at least ten euro per liter. An olive oil that costs three euro is not an extra virgin olive oil, but only a lie to the consumer ". At this point I ask: But an oil with this cost as obtained?

Through sailing ship oil to the best Italian ports. Oppure attraverso una incontrollata tratta dell’olio non certificato del Sud che invade le regioni italiane fino alle Alpi.

• Spesso nel condimento, it abounds with olive oil incorrectly,,it,How much is a monthly conscious use for an average family,,it,As the President said the IGP Toscano Consortium,,it,daily use of olive oil per person accounts for the cost of,,it,sms per day,,it,Then we can afford a quality extra virgin olive oil or not,,it,Veronelli wrote,,it,the olive tree as the screw,,it,I fully agree with the thought,,it,consequently at what,,it,I wish,,it,When I'm in a restaurant,,it,not being presented to me only wine,,it,but also the oil that served me,,it,Ask the staff room is formed of this is a utopia or hope,,it,It is a hope,,it,considering,,pt,that gives,,it,years I organize courses,,it. A quanto corrisponde un uso consapevole mensile per una famiglia media?

Come disse il Presidente del Consorzio IGP Toscano, l’uso quotidiano di olio extravergine a persona incide per il costo di 2 sms al giorno. Allora ce lo possiamo permettere un olio extravergine di qualità oppure no?

• Veronelli scriveva: “The oil like wine, l’olivo come la vite”. Condivido pienamente il pensiero, and, conseguentemente a ciò, vorrei che, quando sono in un ristorante, non mi venga presentato solo il vino, ma anche l’olio che mi viene servito. Chiedere che il personale addetto alla sala venga formato in tal senso è un’utopia o una speranza?

È una speranza. Considerando, however, che da 11 anni organizzo corsi, first thanks Sommelier Italian Association of Oil Franco Ricci,,it,and later with my Academy Maestrod'olio,,it,At my lectures I always had a very low percentage of restaurateurs,,it,waiters,,it,maître and experts that would be absolutely true ambassadors of this message,,it,Are you an expert of vinegar,,it,And 'now customary find on supermarket shelves balsamic vinegars of a few Euros,,it,What do you think and what advice to consumers,,it,I'm not exactly an expert on vinegar,,it,I know the subject because it fascinates me,,it,The speech is similar to the oil,,it,There is a specification very rigid and structured that manufacturers must follow to get the DOP Traditional Balsamic Vinegar of Modena and Reggio Emilia,,it,The product packaged in bottles of,,it, e in seguito con la mia Accademia Maestrod’olio. Alle mie lezioni ho sempre avuto una percentuale bassissima di ristoratori, camerieri, maître e addetti ai lavori che sarebbero in assoluto i veri ambasciatori di questo messaggio.

• Sei un esperto di aceto.  E’ ormai consuetudine trovare sui banchi dei supermercati aceti balsamici da pochi euro. Cosa ne pensi e cosa consigli al consumatore?

Non sono propriamente esperto di aceto. Conosco la materia perché mi affascina. Il discorso è simile all’olio. Esiste un disciplinare molto rigido e ben strutturato che i produttori devono seguire per ottenere la DOP Aceto Balsamico Tradizionale di Modena o Reggio Emilia. Il prodotto confezionato in bottigliette da 10 cl can cost as much,,it,As for the balsamic vinegar to use every day,,it,the only qualitative reference is the price,,it,If it costs less than,,it,€ for bottles,,it,it means that inside has added caramel,,it,and it is not aged in barrels,,it,See you soon at Olio Officina Food Festival,,it,I promise me you will lead me into an olive oil tasting,,it,Will be a pleasure…,,it,What my father did was much more than a simple handshake,,it,I realized that I would never be brought to study all my life rules and regulations that do not belong to me,,it,I needed to break away from a desk and travel,,it,savor and move me,,it,In a word live my land ...,,it,Maestrod'olio,,it,Adele Scirrotta,,en 100 €. Per quanto riguarda l’aceto balsamico da usare tutti i giorni, l’unico riferimento qualitativo è il prezzo. Se costa meno di 10 – 15 € per bottiglie da 25 cl. vuol dire che all’interno è aggiunto caramello al 2% e non è invecchiato in caratelli.

Splendor, ci vediamo a breve ad Olio Officina Food Festival. Mi prometti che mi guiderai in una degustazione d’olio, true?     

Sarà un piacere…

Quello che fece mio padre fu molto più di una semplice stretta di mano; capì che non sarei mai stato portato per studiare tutta la vita regole e norme che non mi appartenevano. Avevo bisogno di staccarmi da una scrivania e viaggiare, conoscere, assaporare ed emozionarmi. In una parola vivere la mia terra…

Fausto Borella

Strange coincidences happen in my life ... You'll say: “In che senso?” Mah, To tell the truth I do not know either, ma è vero che l’anno scorso ho conosciuto Uploaded Louis, che poco dopo gli ho fatto un’intervista e… e poi lui mi ha invitato a dire la my sull’olio d’oliva guardandolo dal punto di vista del consumatore nella nuova edizione del Festival Olio Officina 2013, and then…

And then… leggendo una copia di “Ex Vinis” di Luigi Veronelli del 2002 regalatami da Gianni Vittorio Capovilla, ho trovato un articolo, o meglio un suoManifesto sull’olio d’oliva. That said, dopo aver strabiliato gli occhi mi son detta:  “Va che coincidenza, trovo questo pezzo di storia proprio in questo periodo che mi sto documentando…”

Luigi Caricato mi ha raccontato che lui stesso ha curato dal 1998 to the 2001 sul bimestrale “Ex Vinis” una rubrica sull’olio all’epoca del tutto nuova, che poi diventò una vera guida alle produzioni d’olio d’eccellenza.

Veronelli voleva creare un documento con le linee guida rivolte agli olivicoltori italiani uniti dalla volontà di una produzione olearia basata su un olio estratto per cultivar, e dalla sola polpa delle olive.

L’articolo iniziava motivando l’accettazione della proposta tesa all’elaborazione di un progetto di controllo qualitativo di quello che, secondo lui e altre persone con cui collaborava, definiva “l’olio secondo Veronelli”.

Lui voleva dare ai contadini, quote his own words, “la possibilità di essere protagonisti, di avere dalla terra che lavorano – dura tutto l’anno, tanta pena d’inverno, d’estate, tanti sudori, tanti caldi, tanti freddi; faticante sinonimo di contadino; la fatica è la sua misura quotidiana – il benessere”.

10 April 2001

“Ciascuno avverte. E’ in corso un epocale mutamento sociale. Coinvolge appieno l’agricoltura. Il divenire, per molti aspetti rivoluzionarlo, del comparto olio d’oliva è già iniziato. E’ sostenuto dalle persone che hanno lavorato e lavorano per la qualità e l’onestà. Con i vecchi criteri si potrebbe fare al massimo un olio onesto. Con le tecniche mirate alla qualità (e non come succedeva “antan” alla quantità) sarà invece possibile fare oli d’eccellenza. L’olio come il vino. L’olivo come la vite. Dalla raccolta manuale e separata delle cultivar, escludendo il nocciolo prima di una delicata estrazione monocultivar, nasce… Veronelli”

Un vero e proprio “Manifesto in progress per una nuova cultura dell’olio d’oliva” di tredici pagine, voluto da Luigi Veronelli e realizzato da Olioro in collaborazione con Metapontum Agrobios. Poco tempo dopo si sarebbe occupato di un altro importante progetto, le denominazioni comunali, le De.Co.

Ora il custode della sua memoria storica è Gian Arturo Rota con il quale ha collaborato per quasi vent’anni. Arturo sta mettendo a frutto l’esperienza maturata dandone continuità nel sito “Casa Veronelli”.

Recentemente ha scritto insieme a Nichi Stefi il primo libro a lui dedicato, “La vita è troppo corta per bere vini cattivi“, edito da Giunti e Slow Food Editore.

Sono convinta che scrivere i propri pensieri, il proprio credo, la propria esperienza… ci regali un pizzico d’immortalità.

 I Doria di Montalto… non so, ma detto così mi sembra quasi di raccontare la storia di una famiglia medioevale… di castelli, di sfide e di duelli!

E qui scatta la molla… Si, perché dovete sapere che amo molto la storia, and in particular I love everything that has a lived experience to tell. When I see antiques in my wanderings it is as if I were magnetized, and if anyone is with me hear me say: "Wait a minute I have to look ..." Not for nothing at home I surround myself with old books, candelabra, I read, spade, sabers and knives. Then when I enter the historic houses the matter gets really serious. It is as if you were experiencing a dejà vu , as if I were going home ... I only know that one day when you come in, come on Doria Montalto that atmosphere enveloped me ...

You should know that the Doria winery started its business in 1800. Pietro Doria, telegraph operator during the Second World War and survived the extermination of the Acqui Division in Kefalonia, once he returned from captivity he gave new impetus to the business. They followed him until 1996, the sons Bruno and Adriano. After that the reins passed into the hands of Andrew and David,  led by their mother Giuseppina Sassella Doria.

I decided to arrange a meeting for a visit. I was late as usual ... Despite my best efforts I can never be on time! Along the way, the landscapes caught my attention in particular, enough to stop and get out of the car to fully enjoy the beauty.

As Luigi Veronelli said in an article in the Corriere del 2003: “It is a territory which must be discovered slowly, and not only for the wine vocation ... "

At the entrance, dear Daniele Manini met me, agronomist of the company, with whom I spent an entire afternoon talking. The thought still amuses me, because Mario Maffi well known winemaker in Oltrepò Pavese, he had announced that it would be a good fight between the two of us ... Yes, fight who talked the most! Well I called him at the end of the evening, I had won!

You must know that Daniele had started his career as a pilot in aeronautics. It was a vision problem that stopped him, and that forced him to question his life. It was then that he turned to the Faculty of Agriculture of Viterbo, which soon led him to start his happy collaboration with the Doria family. He is a great supporter of the recovery of historical vines and cellar techniques to be sought in the history and traditions of the territory. It is also defined as the following figure, to quote his own words,  "The branch cattle-uva-come",  the Cellar Master. And it is precisely this thought of his that led him to give continuity to the tradition of the Cantina Doria. With him the “historical” Barbera raised in Italian chestnut barrels was made.  And this experimentation of his has led a famous “French tonnellerie” to take an interest, enough to entrust to some teachers the evaluation of the results that will obtain.

I look at my hills and often sip their wine so as not to doubt my teachers ... I look at the Pavia hills each time, moved, that are my sweet horizon of vine leaves. The Po land undulates like an immense sea fringed in profiles familiar to me from childhood. The waves are intense green, and gradually they become light blue violets until they become confused, with the sky ...

Giovanni Luigi Brera, the Gioânn, born on 8 September 1919 and San Zenone Po (Pv)