The Gravina di Laterza, a canyon of extraordinary beauty who recently, during the visit of’Farm Bell friend Paolo Barberio, I had the pleasure of visiting. A deep incision in the province of erosive Taranto which is spread over a length of 12 km, with a depth of approximately 200 meters, and an average width of 400.

A place that left me breathless, and I have experienced sitting on the ground listening to the wind with an eye to its immense limestone walls. Surrounded by lush Mediterranean vegetation, I lived those moments in deep meditation. Maybe it's because I'm a few years on an accelerated journey with myself. I think it's looking for that silence to rest in peace, and that is only found living in contact with nature.

Carry the words of Thich Nhat Hanh, Monaco and poetic buddhista vietnamita.

“I like to walk alone to the country lanes, between rice plants and wild herbs, placing one foot after the other with care, aware of walking on this wonderful land. In those moments, that there is something magical and mysterious. Usually we think that it is a miracle to walk on water or in the air. I believe instead that the real miracle is to walk on earth. "

The Gravina di Laterza

A special protection area referred to as Site of Community Importance “Area of ​​the Ravines“. The only place in Europe where nests Vulture, the smallest vulture whose name derives from its propensity to feed on the remains of cattle. A raptor present from March to September wingspan of about 170 cm.

During the seasons, there are many plant and animal species that inhabit this wilderness. A succession of colors and scents that, is not the avete occasione, I recommend you visit the following different paths accessible to more.

E 'in this area that comes the extra virgin olive Paul. A production from organic farming in the heart of the land of ravines that continues for generations.

A juniper tree five hundred years – Farm Bell

Laterza is not only known for the Ravines and olive trees. Its bread, produced by bakers laertini, is renowned for the quality of which is guaranteed and protected by the Consortium of the same name.

Following an ancient ritual, is baked in ovens heated with wood aroma that gives it unique characteristics.

A recipe handed down from generation to generation that allowed the town of Laterza to join the association City of Bread.

Bread Laterza

www.oasilipugravinadilaterza.it

We have just completed the latest edition of Olio Officina Food Festival, the event created and directed by Luigi Uploaded tended to promote olive cultivation in all its forms. Many of the insights, su cui, with the protagonists of the supply chain, discuss and think for a better approach and involvement of consumers towards quality production.

From which then ? The best way in my opinion, is to understand what is in the eyes of the consumer's vision of extra virgin olive oil. Although he is doing very, confusion still has the best clarity on this product that requires.

After listening to the intervention of Antonio Iaderosa, Director ICQRF Milan and Brescia (Central Inspectorate of Protection of Quality and Fraud Repression of food products), and that I stayed with him at the end of the debate to discuss some points, I found that, both between manufacturers and between restaurateurs, There are still many doubts.

Therefore, starting from a good production of extra virgin olive oil Italian, the next step and of fundamental importance, is the way in which it is presented and communicated. Let's start from the label. As I said Antonio Iaderosa, in addition to writing the manufacturer, the country of origin of the olives (you can not enter the names of the Italian regions) and the details related to the company, is the optional choice to write the cultivar.

Well, Some manufacturers have made me the present, however, the description on the label that also depends on the discipline of 42 PDO (the number of which for me, and not just for me, is too, and creates confusion). Standardize the 'basic info' for all PDOs would not be a good thing? Should not vary only with respect to the territory to which they relate?

Another form of communication can help to promote quality oil, as pointed out during the Festival Luigi Uploaded, could also be the introduction of real 'oil bloggers', that, with an approach closer to the people, could be a valuable aid in this direction.

Also discussed was the well-known top-up stopper anti rejected by the European Community. The introduction would prevent the subsequent filling by restaurateurs incorrect, offering tables bottles of extra virgin olive oil by well-known manufacturers, alas filled with poor quality oils. Operation among other, as well as incorrect, also detrimental to the image of the company in question. I recommend, choose caterers virtuous!

Of course, I speak as a consumer passion that informs. I am convinced that, for a choice of extra virgin olive aware, it is important to focus on simplicity and clarity. If they are the same producers / restaurateurs do not have clear ideas, yet we wonder if there is confusion among consumers?!

• L’insalata, even if formed by 90% of water, is a good source of fiber, vitamine e sali mineralized.

• Make carotenoids, antioxidants that prevent degenerative diseases.

• Per se has few calories, However, the amount condiment conditioned which is used.

Personally I love the salads, especially those mixed! Too bad that often, when I order at the restaurant, I get two green leaves and a few tomatoes! 🙁

Well, you know what I mean by mixed salad? More of everything, or better, un’insalata a foglie verdi, vegetables, frutta fresca e secca… of course, all in accordance with the seasonal.

Having said this I must point out a really good, un’insalat…ona that one evening I prepared a Friend. 🙂

L’Insalat…ona Augustine

Ingredients:

• Salad Chioggia

• Grated carrots

• Cherry vine tomatoes

• Night

• Golden apple cut into thin slices

• Olives

• Pine Nuts

• Sesame seeds and fennel seeds toasted in a pan

Combine all ingredients and season with extra virgin olive oil, good vinegar and salt q.b.

A Vera Bonta !

Today my reflection begins by reading the rant of a friend, Piero Romano, producer of extra virgin olive oil in Stroud, Crotone. I knew him well, reading his words in an email that he sent me long ago now.

"Ciao to Cinzia, how are you? Sai, I started to walk the road of olive oil I wanted to focus on quality, convinced that, who works well, with the time to be recognized. But alas I had considered a greater god who reigns supreme even in the food world. I speak of the God of Money, undisputed king, that, with his power, relegates the humiliating quality in a corner! But not only, the greatest wonder was the disappointment of the medium that haute cuisine, Despite claims to be a champion of quality, ends to adopt very questionable holistic choices. "

Words of a knee put manufacturer like many because of a market of dubious origin and quality products, that the lack of oils culture, fertile soil in the consumer choices diverted, adversely affects.

In addition, the crisis that we live in is an accomplice to Do not argue choices, often exclusively dictated by ridiculous prices that are not absolute correspondence in the real production costs.

The sad part is completed by part of the restaurant, that, although it elects promoter of quality, uses behind the scenes, and not only, mediocre products.

Words and chopped ritritate, reissued by people like me, He loves and lives the world of productions, and that, having the opportunity to listen to producers inconvenience, He cares about their fate.

the consumatrice, by passionate, and communicator of the territory, I express my thoughts vote, in the hope that sooner or later, These words are not just empty words.

I propose again below my speech in the latest edition of Oil Workshop, during which I expressed very specific requests to help consumers towards a more informed choice of olive oils:

• For Communicators I ask more simplicity in the words. often I insist on this concept because what is really important is to make the earth good culture in simple terms, to reach people. Consumers still call quality olive oil, "The good oil". The term 'extra virgin' oil now in vogue, to most people is still unknown (evo: andxtra inadult d 'theiron).

• To Olivicoltori degustativi ask you to organize more events to tell people their oils. As Luigi Veronelli said: “The oil like wine. The olive tree as the vine."In addition to" Open Cellars "why not" open Oleifici ".

• At Wine I ask you to create a corner for an "oil shop" that allows the tasting of oils.

• For Restaurateurs I ask you to tell the olive oils that are brought to the table exactly as it does for wine, just ask the manufacturers data sheets, or even better, train workers in a room with taster courses for oil. In addition, I would like to see on the tables, as is already the case for wines, of the “oils cards of local olive oil” with informative pills that present briefly the characteristics of the varieties. Another thing I'd like to see me bring the restaurant, It is a small bottle of local olive oil, that “I would use during the meal, I would pay the bill at a promotional price, and that would take me home. "

• But I ask something also of Consumers. To be more curious to try the olive oils, we have so many varieties. Despite our 530 Italian cultivars and more, still we call the singular olive oil. When in doubt, just in case, We should move towards the DOP. Other advice, when you are on vacation take the opportunity to visit a local agricultural reality. In addition to living a unique experience, you will be much more aware of the products you will consume.

I conclude by recalling that, two tablespoons of extra virgin olive oil per day, they are an effective medical aid to combat cardiovascular diseases.

There are people whose history teaching should become a memory ... Exactly so, There are people I meet whose history, but especially whose experience, led to these successes in their own productions to recognize not only with awards, but to be disclosed as teaching to ensure that the knowledge gained over the years, be put to use for future generations. When I inform the meeting about who will give continuity to their work, almost felt at risk the loss of so much experience over the years.

What struck me especially in the knowledge of Gianfranco Comincioli, is the determination of man in wanting to do the best ... A life dedicated to the pursuit of quality and accuracy of the product. I felt listening to, fierce and proud, mindful of the teaching of father, mentioned often in our long chat on a Sunday afternoon some time ago.

Sitting at an old wooden table, Gianfranco told me of his research on the use of 'Erbamat, ancient white grape vine now endangered vinified and assembled to another native vine, Trebbiano Valtenesi.

Gianfranco Comincioli

He joined his family at eighteen, fell in love with this white wine hereinafter referred to as Perlì. A particular wine, long-lived and complex as he himself called it. He wanted to do a different white as the Lugana wine was already the star of this area. He followed in the footsteps of his father who, years before, about the 1960, made a white wine for himself and friends made from Trebbiano vines centenary of Valtenesi, a wine of great body with well- 14 degrees called "the milk of his grandfather”.

For twenty-five years followed evidence of winemaking, until you reach the 2007 Gianfranco when he wanted to change the setting. For four years now, it is experiencing in sparkling in the ancestral, the most natural method that uses only grape sugars.

You should know that by 1552, from fourteen generations,  Comincioli family lives and follows the activities related to the area of ​​Puegnago del Garda. Wine production began with the Groppello, native vine Valtenesi. After, from 1943, had continuity with the industriousness of John the Baptist Comincioli which has led the company in 1966, to achieve the recognition of Asti medaglia d’oro Douja d’Or. From 1978 the leadership has passed to his son Gianfranco, that, respect for tradition, has given impetus to research and experimentation.

But it does not end here, because the family business is tied Comincioli besides the screw, Also the olive. Their philosophy, quoting their own words,  is that oil makes the plant and the environment. The stages of production are concentrated in the total respect of the olive tree and its fruit, in order to enhance to the maximum the characters, aromas, and flavors.

Extra virgin olive Comincioli

Led by Gianfranco I could appreciate the results of his research and his studies. The realization of a technologically advanced mill, allowed to operate in the absence of contact with air, preventing oxidative phenomena that impact negatively on the quality and durability of the oil.

The olives are treated the Casaliva, native cultivar exclusive of the lands of Lake Garda, e la Leccino, cultivars present in the lands of the Garda. This is how the oils pitted obtained solely from the pulp of olives, a product of the land carried out with the utmost respect, components to ensure the health benefits that make the extra virgin olive oils essential to our feed, and for our health.