I could not find better words to describe the ninth edition of this annual gathering that took place on Sunday 19 October in Gardone Riviera, except those used by my dear Daniel Martial:  “The Gathering of the Subversive Taste is always a set of Beauty, Pleasure, Essence of Purity and ... an avalanche of hugs and smiles full of love.”

But who are the subversives of Taste?

The Subversive Taste, the real ones, are those who believe that in the typical Italian artisans, with great difficulty, carry on giving continuity to the traditions of our country. This is the ‘Beautiful Italian‘, food and wine that makes us famous in the world. It can also be subversive just supporting them, and believing in their.

Get together, united by faith, Italy is to celebrate real, one who works and who rebels against those of Italian, nothing to see. Who has not participated in this rally can not understand the atmosphere that is created when Adriano, going up on stage, expressed his happiness in having around if its people. Albeit in fewer than hoped, was created so that an intimacy between the people present, to make those unforgettable moments, heat loads and deep emotion.

Adriano, Now I turn to you. Despite the difficult times you are living in the last months, you knew and wanted to organize this festival with all your strength. A meeting between producers, friends and supporters, for the good of Italy, feel subversive soul. Each, for this goal, fights his way. Despite the hypocrisy and opportunism of many, we were there, per sostenerti. Adriano, we love you!!!

Daniele, tocca life of!

– Daniel Martial, the Baker Subversive

Because when you are friends ... friends, and just!

Because it is like putting on one of your favorite rock songs, take off your shirt, and run bare-chested with open arms as children… screaming out loud, up to where you think ...

Why Dreaming is still possible ... we need to do, continuously!

But above all, we must never stop playing! In addition to the accounts of every day, over the atomic jerking daily, over falsehood normalized, over the fatigue ... the Fair is that being at the table with your friends, with producers, with the dreamers and madmen ... I hope that a better world could exist yet!

My dear friend Adriano is very good in all this! Long live the ... Lilo and thanks again!

In addition to the large Nadia Zampedri, the woman who accompanies Adriano Liloni in life and work, there is a silent person today that I wanted here with me.

– Stefania Possi, employee of Pegasus, the trattoria Liloni Adriano and Nadia Zampedri

During the course of life we ​​have the opportunity to meet people of all kinds. With some, the temptation is there for them to escape, you love them and hate them, but then, once included, do not leave them more. One of these is the Liloni. Sunday along with a few Subversive, some producer, to some manufacturer not subversive, and not a few subversive producer, the emotion was so much!

The Lilo that ran between the tables, talking and laughing with all, Who Played with women, careful always to friends Subversive, bloggers and journalists to various. Of Nadia, Santa immediately, as he followed the catering you had with me and with Simone, our sommelier in double (incredible!). For the occasion I put the shoes with heels, is five years since I did it.

Who works with the Lilo loves him, finds himself doing things with him that until recently would not have done, sometimes litigandoci and beating his fists on the table! He believes so much in what you do is contagious, and in any case, wanting or not wanting, you find yourself at her side. But the poetry of this day I have lived mostly in the evening, when, returning to the restaurant with "irreducible" between laughter, good wine, songs and merriment, Lilo began by saying: "Today was tough, but now I'm here with your faccioni that make me happy. "

A day full of emotion from beginning to end that I want to close with an excerpt from Francis Sinatra dell'Avvelenata:

But if I had foreseen this
(data cause and pretext) maybe I'd do the same
I like to make songs and drinking wine,
I like to mess, Then I was born a fool
and then shot forward and I do not undress
cloths that are used to bring
I have so many things to tell even for those who want to listen ...

Some moments of 9 th Meeting of the Subversive Taste.

It was once said that vanity is a woman ... once!!! Now things have definitely flipped, I am referring to men more often than chef, superstar! Sure it's their time, but perhaps it is the case that they return a little bit in the kitchen! Mmm, I now know that I should stoop, before I arrive in a pot head! 😉

Va bè, Seriously, the fact is that for us women assert is a bit more difficult. We must be brave, competent, possibly good-looking, in ordine, Madrid, wives and ... well do double the effort. Or are we to step back ... or remain!

This applies to all fields of Italian society, administrations, in health care, in politics and,  per stare in tema, nell'enogastronomia. Just look at the relationship between, men and women, both in cooking and in the kitchen judge who.

It 'a world of mostly men chef and men assessors. Ebbasta!!! We women, mostly, we have much more feeling than you, it is scientifically proven, and sensitivity nell'enogastronomia dowry is very important!

Detto ciò passo la parola a donne chef, stellate and, from various Italian regions, this living environment, and then make an informed judgment can give a coherent answer and female. Please, a voi oral ...

• Antonella Rossi, And Chef Patron at the Restaurant "Napoli Mia” (NA)

Hello Cynthia, always the cook, also the time of the Monzù monsù or as they say in Sicily, has always been a man, even if women were to cook for the family.  Il cuoco oggi è chef, and by definition is a man.

For us women it is increasingly difficult to find space in this category, even though at times many women are better than men. Women have an aesthetic vision of the TV and watch it from the feminine side, making it more elegant. For cooks males we remain women, and therefore we do not have visibility as their.

• Maria Probst, Chef del Restaurant "The Red Tent” Cerbaia (BE)

Hello Cynthia, I wonder why!? Therefore, you have to be especially sports. And 'lives a little’ different from the usual. Many sacrifices and much satisfaction… every day you have to be on top, motivated, happy, and with a great desire to do ...

It is not a job for everyone… It is always under examination, and you do not have a day of relaxation. But if you are a person with a strong motivation, gives you a totally different world from the usual. Woman struggling to emerge more, perché riflette sempre sui propri errori. L’uomo, unlike, and more self-confident.

Then there is another important factor, namely that of having to arrange even the family. Doing a job so challenging is truly an art. In my case it is only possible because the family is a family.

• Paola Bertinotti, Boss Restaurant "Pinocchio" in Borgomanero (NO)

Hello Cynthia, I can tell you because I do not do. The’ commitment of the room compared to that of the kitchen is lighter. A chef can not possibly leave the kitchen. A woman generally also has commitments with family and with children who can not delegate some other.

More fortunate are those who work at home, but, I tell you, I could not give up the afternoons I spend with my children until eight in the evening. Ubi largest ...

• Erica Petroni, Genius of Food at its Laboratorio “FOOD ART FACTORY” (MI)

Hello Cynthia, Well there are,  io sono un esempio…

The reality is harsh. They are all men; must be respected as a man, have so much strength, and work for twenty hours a day without a break and without respite.

For women who do make it, there is no privacy! In addition to the men that still annoys a woman to command ...

• Nadia Zampedri, And Chef Patron at the "Trattoria Pegaso” a Gavardo (BS)

Hello Cynthia, penso che sia solo una questione di famiglia.

Avendo dei figli da accudire non è possibile organizzare un lavoro come il nostro.

It 's too as long as you require.

• Nadia Vincenzi, Chef and Patron of the restaurant "Da Nadia" in Castrezzato (BS)

Hello Cynthia. Le donne chef hanno più difficoltà ad affermarsi rispetto agli uomini, I think because of old prejudices.

It 'a tough business regardless of whether you are male or female, to do this you must be very certain.

This is my thought.

• Carla Teodori, Chief Restaurant "AD Cookies” (RO)

Hello Cynthia, I too have asked me, but… a po ', it is because we left behind with the times. Until a few years ago we women were not very well accepted in the kitchen. It 'a very heavy work, both physically and mentally. Personally, I had serious problems working, I went ahead especially for stubbornness, do not be intimidated when making their male colleagues teased me.

Then, as for all the work we are a bit’ penalized by having to care for their children and the family. It 'a job that takes you over time to have no more social life, and believe me, there are few people who will give up. To the Executive Chef you must have a lot of experience, if it is abroad, all the better. For example, when I went to Egypt to practice, I was the only woman to have the courage to do. And a very long story to explain, There would be talk for days and days ...

• Delilah Davoli, Chef presso Pause Restaurant-International Centre Malaguzzi Reggio Emilia

Hello Cynthia, I think the underlying reason is to be found in the roles traditionally assigned to women, mothers first, and only recently entered the world of work, and very few in robes management. Mi auguro, and it seems to me that something has changed, that these spaces, will “conquered” by women.

We know that often women are to have an edge over… If we know well demonstrate the ability to use our brains through our gifts of organization and efficiency.

This does not mean that the chefs do not lead to organizational problems, rather, social life is put to the test. “Courage, we can do it!”.

• Trish Bottura, Chef per eventi

Hello Cynthia, Perhaps the reason lies in the fact that it is a very challenging job, be occupied 12/16 hours per day for a woman who has a family becomes difficult.

Usually a Chef Executive remains in the same place long-term, and the structure that assumes any fears motherhood…