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subversive view of the taste-vol.2

E 'in the library subversive of taste-vol.2 .

THE BOOK: In photographic journey in the world of food that resists the second trip through greedy: a journey of stories between images and other subversive of Taste, people, entire families, young people who have chosen to defend its history and its connection to the land, through the production of wine and good food. In the first book of "subversive of Taste" Mark and Michele Marziani told Salzotto life, history, strength and passion of some farmers, growers, butchers, cheese makers, refiners, producers of wines, restaurants and inns of tradition and territory scattered across Italy . Today the family has increased for those who believe they can survive good products, traditional and authentic, even in the global market. Thus was born subversives Taste vol. 2 - A photographic journey in the world of food that resists a new bunch of excellent producers that goes to alongside those of the first book . Fifty stories that tell of amazing choices such as agriculture and food crafts are a way for which to look with interest to protect the environment, knowledge, authentic regional culture, the province and especially the Italian mountains. You taste the goat Veddasca Valley, then went to dinner at an inn in the Occitan language and culture, you taste the wines produced with courage in the lands confiscated from the mafia, through large-scale producers of extra virgin olive oil, the sweetness of the lake Garda, the pastry chefs who do not succumb to the siren of industrial preparations, from pig farmers hosts to a wild state in the menu where they shop ...
subversives del Gusto, an idea born in Brescia from the host Adriano Liloni are a reality today, scattered patchy throughout Italy, including islands. With a preface by Adrian Liloni.

AUTHORS :
Michele Marziani resistant Storyteller and author of several books on food, wine and gastronomic culture. Remember his "Journey Along the River Po upstream in search of flavors, people and legends of the Great River" (Guido Tommasi Editore) and "subversive of Taste - A photographic journey in the world of food that resists" (Author's note Press). Salzotto Photographer Mark, is the author of the images contained in the volume and "subversive of Taste - A photographic journey into world of food that resists" (Author's note Press).

One of the stories told in the book is our :

Sardinia in one gulp

can not understand a wine, oil, any of the fruits of the earth, without understanding what is the area where he was born. Not at least until the end. Here then is that Maurice Altea brings us to the heart of wine Serdiana: the Romanesque church of Santa Maria di Sibiola. From the roof of the building that was the Benedictine Marseilles eye dominates the low hills of this corner of Sardinia, Cagliari Province, just north of the capital: old vineyards that seem woods, edges of wild beauty, rugged and low screws, gnarled, wild plants and perfumes, flavorings pungent, thistle, gorse, Mediterranean, and there the saltwater marsh on staineddu, where they rely on migratory birds, where the flying knight of Italy and the flamingo ... salt, which covers the grapes feel taste the air, outstanding environment, as they pass before my eyes the colors of the wind. Born here, in quiet corners of nature, enveloping the wines Illotto Altea, Altea and Maurizio Adele Illotto, agronomist by profession, vocation for tenants. About six thousand bottles produced from grapes strictly organic wines true, peasants. Only two labels: Altea Altea white and red, both IGT Sibiola, tiny wine area of \u200b\u200bthe island. The red blend of noble grape varieties, the first of Monica, which Maurizio Altea also has a vineyard of four decades, almost a multicolored wood screws, for the most elegant grape of Sardinia. Monica said, and then Cannonau Carignano, a plot full of red and intriguing aromas. I'd say fine wine, if not then we met the white grape-based Nasco ancient island, from which few, very few producers take especially dessert wines. In the small winery Altea Illotto Instead it is vinified dry, with the addition of a little 'Vermentino. The result is a deep and crisp white, with shades of gold, well-structured, fruity nose in the first year and then filled with hints of musk, flowers and plants of the Mediterranean, rock rose, myrtle and rosemary. The mouth is long, delicious, savory, sea, of those wines that claim the next sip, and you do not forget the alcohol from their boarders. Call the sea, barbecue, smoke. The roe, Of course, the mullet of the Cabras lagoon, the area of \u200b\u200bOristano, the west coast, going north. Not far from where Seneghe traditionally born the great oils from Sardinia. As that produced by Adele Illotto centenarians olive, the other half of the winery: the olive grove Bosana, Tonda and Semidana, looks like a garden with stone walls and prickly pears and grass kept clean by the grazing of flocks and horses. The oil is very good: pungent fresh grass, spicy artichoke, green with reflections of gold, very typical. Sardinian beautifully as a song of Elena Ledda.