Have you ever tried to trace the essence of the word “culture”? The etymology leaves no room for doubt: “culture,” in Latin, means “cultivation of the earth” and comes from the verb còlere, “to cultivate.” And while today this term has evolved and has a broader meaning, encompassing various fields, its derivation stems from the land itself. Like the food we consume every day.
That is why, on the occasion of the rich schedule of events for Bergamo Brescia 2023 Italian Capital of Culture – for the first time awarded to two Italian cities, both with important food and wine traditions – the Franciacorta Consortium, Destination Partner of the MICHELIN Italy Guide for the past three years, wanted to engage in a debate precisely on the importance of food and wine as key elements of Italian culture, rooted in the territory-and the land-and expressing its ideals, identity and lifestyle.
The talk “Earth, the Roots of Culture,” which took place today, was attended by star chefs and leading figures in culture and food and wine.
Among them, the chef Enrico Bartolini, Andrea Berton, Enrico Cerea, Stefano Cerveni, Carlo Cracco, Davide Oldani, Nadia Santini and Riccardo Scalvinoni. Also with them were Silvano Brescianini, president of Consorzio Franciacorta; Marco Do, Michelin’s communications director; Maddalena Fossati, editor of La Cucina Italiana; Chiara Maci, blogger; Edoardo Monti, patron and founder of Palazzo Monti; and Matteo Zoppas, president of ICE.
As President Silvano Brescianini pointed out , “we Italians are addicted to the beauty, historical and cultural, of our country to such an extent that we often do not know how to value it: we all grew up with “good” things and knowing and appreciating our culture leads us to create products that are recognized and rewarded all over the world, enhancing Italian cuisine even more“.
For Matteo Zoppas, “forever, being Italian and spreading “Made in Italy” abroad means bringing with you the taste, passion and culinary tradition of a land rich in history and extraordinary flavors. This implies embodying unparalleled excellence in food and wine, a luster that the world recognizes us every day“.
Maddalena Fossati showed all the pride – and hope – related to the candidacy of Italian cuisine as a UNESCO World Heritage Site: “We did the hardest part. Now it is a matter of working together following the same narrative and identifying a common concept of Italian cuisine. And I feel like we’re going to make it“.
Strong in a tradition that is now centuries old, Marco Do modestly specified that the Michelin Guide-far from being a “bible,” as it is often called-is, however, “a truly reliable guide for travelers, who not only eat at the reported restaurants but also sleep, visit places, and create induced income for the whole area“.
Turning to the chefs present at the debate, Davide Oldani, a lifelong hyper advocate of seasonal produce, admits that he has opened himself up to a concert of modernity, including “hydroponic and aeroponic cultivation“, and stresses how important it is to “Return to a concept of human sustainability, with proper management of the environment but also of human capital“. He, first and foremost, puts this concept into practice through “consistency in being present with the children who attend my school.” On the other hand, Stefano Cerveni is very keen on the issue of collaboration in sustainability: “We need to create a great team of the whole supply chain working together so that everyone can benefit,” emphasizing how “even a simple but lovingly made dish is impossible for the guest not to perceive.” Nadia Santini takes up the concept of humanistic cooking, which is very dear to her, reminding the entire audience that “we do not have the earth as an inheritance from our fathers, but on loan from our children,” and it is the responsibility of the entire supply chain to “take care of it.” Enrico Bartolini places emphasis on the task of chefs, beyond knowing how to cook, but in having to “To be ambassadors and good people. Also included in the concept of good service is welcoming younger children and reassuring them about the future“. Instead, the importance of traditions is the focus of Andrea Berton, who explains how “the past is also very important, because it holds the knowledge to develop concepts directed toward the future.” Enrico Cerea draws attention to the good fortune that chefs working in Italy have, explaining that “we are just born in the right country” and the pride of being able to retain customers “who sometimes even become friends” at one’s restaurant. On the same theme, Riccardo Scalvinoni also adds how Franciacorta, with its products and wines, is “an incredible place, visited for a thousand reasons by tourists from all over the world.” The importance of having an ounce of craziness is the message of Carlo Cracco, who explains that in the restaurant business “anything is possible, you just have to believe in it.” The chef also draws attention to the issue of “competition, which is beneficial to everyone and pushes one to do better and better.”
The blogger Chiara Maci stresses how indispensable the web is as a medium for conveying cooking-related topics: she herself started 13 years ago with this “incredible tool, it is crazy to think of publishing a recipe from Italy that is immediately seen in real time in Japan as well, stimulating curiosity and willingness to imitate“.
The invaluable value of being able to dialogue directly with chefs, producers and bottlers is underscored by Edoardo Monti , who, as he hosts ever-changing artists in his Palazzo Monti, is “fascinated to see how each person’s homeland influences their daily cooking and somehow contaminates that of others.”
But not only the past and present were discussed: during the debate, the upcoming Festival “Franciacorta in Cantina,” scheduled for September 16 and 17, was also presented, involving more than 60 open wineries and more than 170 events distributed in 19 municipalities. Other initiatives include winery tours with tastings, gala dinners, picnics in the vineyards and tastings of vintage Franciacorta wines. The palate will also be satisfied thanks to the delicious gastronomic itineraries proposed by Franciacorta restaurateurs, based on typical local products accompanied by Franciacorta wines in their different types and expressions.
Also finally unveiled during the talk was the date and location of the presentation of the Michelin Guide 2024: it will take place on November 14 at the Teatro Grande in Brescia, an occasion on which the winner of the special Michelin Sommelier 2024 award, which will be offered by the Franciacorta Consortium, will also be revealed. An opportunity not to be missed to learn about the excellence of our country, which in terms of “culture”-not just food and wine-has always played a leading role. And the choice of Brescia, is certainly not an occasional one: here and especially in Franciacorta, the culture of eating and drinking well is at home, among fine vines and grape varieties, master distillers and a rich and varied production of cured meats, artisanal pasta, oils and cheeses. And thanks to the industriousness of its inhabitants, this province that winds between plains and hills offers some of the best products in all areas of food and wine excellence.
“The Michelin Guide today, as at the beginning of its history, keeps its mission unchanged: to accompany the traveler by making his experience better and better,” said Marco Do. “That is why every year Michelin Guide inspectors travel the territory of the entire peninsula and islands in search of the best gastronomic proposals to recommend to travelers“.
“We are pleased to have once again stimulated a debate on such important topics as food, culture and lifestyles,” explained Silvano Brescianini, president of the Franciacorta Consortium. “These are areas that have always been popular and popular with tourists, Italian and otherwise, becauseé Here travelers, even the most discerning, find not only a rich variety ofà of landscapes-from lakes to hills, via plains and mountains-that please all tastes, but also authentic flavors related to local food and wine, which features various excellences and peculiaritiesà. In addition, the presentation of the new Michelin Guide in Brescia is aimed at reaffirming, once again, the importance of this city in the national and global food and wine scene.”.
“Regione Lombardia is very clear about the task that falls to institutions at this historic moment: to guardidentity, supporting farmers, processors, traders and restaurateurs in the promotion of our excellence,” commented Agriculture, Food Sovereignty and Forestry Councillor Alessandro Beduschi . “It is through their daily work that they help fuel the unparalleled success of products and a unique way of offering them, both in Italy and abroad. A treasure of which these categories are the primary custodians, making food and wine the first ambassador of Made in Italy, everywhere“.
With the collaboration of the entire supply chain, roots firmly rooted in tradition and a spirit turned toward the future, we can proudly affirm that Made in Italy food and wine products, which have made our country so important in the world, will continue to fascinate and conquer more and more consumers, aware of their value and excellence.
Source: Franciacorta Press Office
