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Food philosophy

Eating and drinking.

course in this blog, the focus is concentrated on the wine but the food will play a key role. When we eat everyday choices we make are very important for ourselves and the world we live in . Unfortunately, many

Sometimes our decisions are not based on an awareness of what arrives on our plates, factors of choice are influenced by misinformation or distorted information, advertising, lack of knowledge on the subject.

after World War II, with the economic boom, women's employment, the rise of supermarkets, has begun to change the way we feed ourselves, was to miss the time for housewives to prepare dishes of hard work, money can buy cuts of meat to cook faster and advertising we suggested a different relationship with food, not more territolialità and seasonality, but constant availability of any dish, off-season

rampant in the eighties and nineties the supermarkets (not to mention the "grandchildren" hard discount stores and discount stores), first in large cities, then in small towns, have spread widely throughout the central and northern Italy, twisting, combined with great force in the growth of mass media and ubiquitous advertising, the eating habits of the population. Years have been hectic, running too fast, the clock hand, worn on the cuff of his shirt, emancipated women had little time to spend in the kitchen, and they were still years away for an awareness about what we eat and how it reaches our tables.

Today things are changing, perhaps, or at least there is a new opportunity to choice, be careful and responsible consumers today can, information via the Internet and associations.

I think I focus on what I eat, primarily because a quality food product according to a careful chain is better than industrial products, because it's good to eat healthy. You can not believe that a steak from an animal that is never out of a stall is remotely comparable to one from an animal living in the wild or semi wild. Just do not want to think, many do not care.

There was a total meat product commoditization and a detachment from the image with that of animal mental steak, so removing the animals with respect and dignity and making low quality products to our tables. Want to put the pleasure of a good steak or a meat from an animal raised as it should be compared with an intensively bred, bankrolled with who knows what? The taste is clearly different, the meat is superior organoleptic, it is sometimes more expensive than the first but just eat it so not too much aware and to work around the problem.

A similar applies to fruits and vegetables, have lost the typical, many varieties, and the thing that affects me most is the failure to comply with the seasons, in order to have any product at any time of year, through the purchase of goods produced in greenhouses or even worse, imported from around the world unthinkable. I saw with my own eyes lentils Canadians, Israelis grapefruit, oranges and Sudraficane enough for anyone to look at labels in the supermarket to find some good.

poor product for us, plus costs environmental absurd to have what? Strawberries at Christmas, which they know nothing , steak 500g, which once made become half cooked because they lose water and the taste is still hiding?

Fortunately, there are producers, which offer amazing quality and often price advantage over the earth. L 'Italy fortunately for us, offers an infinite vastness of choice and we would like to tell PlayWine with passion, really wonderful stories of places, people, food and wine, hoping to know, understand and appreciate some of the finest pleasures in life .