It was the very early 1970s when, as a young adult, I began to immerse myself in the world of wine. It is said that the fruit never falls too far from the tree. Indeed, in the hills around my hometown everything was about wine. And while the impulse came naturally, it was through curiosity … …read more
Con il pienone della serata di venerdì 17 febbraio al Teatro Sociale di Alba, dove si è ripercorsa la storia del vino tra Langhe, Roero e Monferrato degli ultimi due secoli e mezzo, ha preso il via la due giorni dell’evento Se la Langa è così. Sabato 18 ci siamo invece spostati a Pollenzo per … …read more
Sustainability, and even more the concept of sustainable tourism, is an expression that has entered the common dialectic in a disruptive way, to the point of being abused. Let’s clarify this concept immediately: sustainable has the same root as “sustain”, the piano pedal that lengthens the note. The French translate it as “durable”. A term … …read more
“The gourmand’s first duty is to sample everything and have an aversion to nothing” (Alexandre B. L. Grimod de La Reynière) In the first letter I shared with you I explained why the figure of Brillat-Savarin and his first work, The Physiology of Taste, were unequalled sources of inspiration for me. In this, our second … …read more
From Carlin: a video message to his community. A personal reflection of hope, strength and determination to face the future that awaits us. In the section “read more” here below, you can find three personal reflections of Carlin that are mentioned in the video. Political viewpoint: the meaning and value of the community; Cultural viewpoint … …read more
Describing a symbolic place gives us an opportunity to narrate its history and that of the people who have lived in and frequented it. Over the last thirty years or so, the historical offices of Slow Food and the Osteria Boccondivino have become a destination for thousands of people. It’s often possible to see them … …read more
All you who, for one reason or another, receive this letter, are involved in the field of gastronomy. Whether for work or for study or for passion. The gastronomic sciences are thus past of your lives. In general, we can say that, “insofar as it feeds itself,” all humanity comes to terms with gastronomy every … …read more
In the complex period in history that we are living through, in which the pandemic is wreaking havoc on the world in a climate of disintegration, uncertainty and despair, I have often found myself reflecting on a model that might aggregate and organize the participation of people in a way that lasts. How can we … …read more