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Here is my photo published in the journal Meridians n.47 mountains out this month in November 2010

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Mortadella classica di antica ricetta bolognese

MORTADELLA

CLASSIC The Classic Mortadella comes from heavy meat of pigs born and raised in Italy, whose power is checked and controlled at all stages of growth.
Classic Mortadella is free from any type of additive as caseinate, gluten, glutamate, ascorbic acid, dextrose, fructose and polyphosphates.
is stuffed into the bladder only natural dispenser of fragrances.

Bonfatti Mortadella is made with only pure and natural ingredients, which led to obtain a rose-colored softer, less intrusive perfume, a decided taste of meat, a lightweight design and excellent digestibility.

cooking stoves are in brick, deliberately so respecting the rules of tradition.

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ACADEMY OF MEAL - The Feast of Good Values \u200b\u200b

useless to argue: the truffles are good. I agree that there will always be willing to make the original at all costs (indeed, at no cost in this case) will tell you, the stink under their noses:

"What schifooo! But you can not! For a fur coat that will tartufello have asked me 20 grams (omitted) euros! It 's a shame! "And then continue, in a modern fairy tale about the fox and the grapes dell'esopica review:" Besides, I do not know what we find in these tubers. You can only eat them in a few ways and they do not agree with a lot of other things. Pay attention to me: Truffles are overvalued. And it's not as good as you go around saying, "and all proud of himself for his shot, he will come home to dinner where you will find the same old soup warmed.

Do not give him straight: the truffles are good, I say good: they are great, wonderful, exceptional food to the king. Cost is true, but good things come at a price, and above all have value. And then if it does not taste the prized tuber is the season now that I know say when you eat it?

If anything there is to say that walking through the crowded streets of novice and gourmet browsing Careful to stalls and stands that occupy all the spaces of the medieval town one thing is plain to see: hell, if one ignores the undeniable delicacy of many delicacies, I must say that there is nothing in show is good (health, I mean ).

Mountains of sweets of all shapes and sizes but all made with honey, almonds, chocolate, butter, dried figs, nuts, cream, lard, butter and eggs at will (you know your cholesterol), sausages from all sources and all but all made with pigskin, blood, liver, intestines, griffins, cartilage, Grassellini, crackling pork and seasoned with pepper, chili, salt, the most aromatic herbs and spices (and spicy) that there are.

But we, poor wretches that we have to deal every day with the diets, full attention, the ten thousand sacrifices, a look at the calendar (the passing years) and a blood analyzes the rituals that , at repeated rhythmically, show the absolute care that we have for cholesterol (there are different types ..), for blood glucose, and platelets, and white blood cells, and red, and the ESR, and all a universe of alarming reports that they declare to all the physicians with whom, malevolence, we come into contact: "No fat! No salt! Eye to zucchero! Lontano dalle uova… dal fritto… dal sugo… dagli insaccati.. dai cibi piccanti… (ecc. ecc.).

Allora come fare? Suggerirei (lungi da me l’idea di abolire la sacra Sagra Tartufesca) di indire, a breve distanza da questa, una piccola sagra (una sagrina) per quelli che non possono abbuffarsi delle prelibatezze colà mostrate.. che so.. una cosa come.. insomma io la chiamerei: la Sagra dei Buoni Valori (ematici, intendo). In questa manifestazione sarebbero in mostra e in vendita solo cose che contribuiscono a mantenere i valori della analisi nella norma. Banchi con erbe officinali adatte per ogni patologìa, vendita di patate bollite e di mashed potatoes, dinners of boiled chicken and vegetable soups and lots of fruits and vegetables (organic) of any kind. To drink? Skimmed milk, or soft drinks (the fundamentalists) spring water. Dessert: baked apples (for those who want to: plums, always cooked of course).

You say a festival like this would not affect anyone. Halt: depends on advertising. With good advertising festival also good values \u200b\u200bcould become a destination for tourists and it would be important occasion of income for the exhibitors and traders of the ancient town of San Miniato and opportunity of health for the organs (liver, pancreas, spleen, hearts and intestines) from tasters. (For those who want to know more, I recommend reading this POST published in September on the blog).

So I think and so I write.

RM

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Il Montébore

Montebore: its history.
The year 1489 in Tortona celebrated the wedding of Isabella of Aragon between e Gian Galeazzo Sforza , nipote di Ludovico il Moro. Cerimoniere era Leonardo da Vinci , straordinario genio dell'arte e della scienza ma anche attento gastronomo: il Montébore fu l'unico formaggio invitato a tanta nobile tavola .
Ma la storia di questo formaggio rarissimo è molto più antica e la si fa risalire dell’arte casearia dei monaci dell’abbazia benedettina di Santa Maria di Vendersi, sul Giarolo, il monte attorno al quale si sviluppano le tre Valli Grue, Curone e Borbera, già fra il IX e l’XI secolo.
Il Montébore è prodotto con un 75% di latte bovino (proveniente dalle belle mucche Brune Alpine, Tortonesi, Genovesi e Cabannina) e 30% di latte ovino.

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Il Montébore: a tavola.

Il Montébore è perfetto come eccellenza da tutto pasto: fresco o morbido gode della compagnia dal locale miele di castagno e della melata, delle marmellate di arancia, della "cugnà", la tipica marmellata piemontese a base di mosto d’uva , cui dona la piacevolezza del proprio gusto fine, delicato ma arguto, ama le noci, i fichi, le ciliegie in agrodolce, l’uva rosata, scoprendosi così una vocazione a tutte le stagioni della natura.

Stagionato , il Montébore condisce le paste ripiene, gli gnocchi, il riso con un'accesa armonia di sapido, di piccante senza sconsideratezza, elegante, discreto, profumato. Eccellente.