School is over (but it starts again)

When we thought of Gastronomika, it was the end of 2019: We had a newspaper in mind, but above all a system. A project that brings together paper, digital, books and events, and which explains the food world with a point of view that is as unique and unusual as possible. We had to rethink everything even before the launch, in 2020, and for two years, what we had imagined was in the drawer. One by one, we pull all the dreams we had out of that drawer, and one has just come true. This week we spent three really intense days with 24 wonderful guys and we finally started our food and wine journalism school. These lessons on our editorial board reminded us of the true meaning of this subject, which fortunately still feeds on human relationships, on the history of things, when they take shape, on the power of the here and now. But above all, they made us understand how much this sector needs a lateral look, an alternative thought and a new way of telling it. We try to do this every day and we hope this little seed is the start of a new course. The dreams in the drawer are still many and soon we will reveal others.

Meanwhile, a taste of what we learned from our summer school, in words (the rest can be found here).

And kazzimma What it takes to make a podcast with personality, as Samanta Cornaviera told us. “Then you also have to have a microphone and something nice to tell, but shit, anyway, you have to put it there.”

Budget “To make a podcast – but also a newspaper, a newsletter, any editorial product – you need a budget” Chiara docet.

Grandmother The most nominated during our summer school, after “budget”, was the grandmother. It is she who must read the article and understand it. Which is taken up every time we talk about the past, almost always inappropriate.

To share Alessio taught us that “share is care“:” If you read something beautiful, be generous and share it. It is often the only way to say thank you to those who have worked on building that content. “

Did you miss this first edition and want to fix it? We are launching new dates and new courses: you will be the first to know!

In the meantime, let’s move on to the summary of the news we’ve told you this week. Because this dream, the one that came true on April 14, 2020, remains our reference.

DISH OF THE DAY
Did Lidia Baratta discover, together with the economist Francesco Armillei, where the Italian servants have gone? To be cashiers, shop assistants and janitors. By analyzing the development of the mandatory communication of seasonal workers before and after the pandemic, we find that restaurateurs have not raised wages to attract workers, despite complaining about the shortage of labor. And the gray area for those without a contract has increased.

FOR PAPER
The Po course, the glaciers of the Alps, the rain, the springs and the slopes are all parts that form a unique mosaic. We followed the water cycle in the Po Valley, a wealth that we risk losing through neglect and myopia.

Only today do we discover a value that they have always known in Spain: visiting the Alhambra gave us the opportunity to reflect on the importance of a resource that we take for granted.

Which we first of all need to germinate seeds. From the germplasm bank, guardian of the planet’s biodiversity to the multinational corporations that control everything that comes to our tables, we have raised the fascinating story of life born underground.

Raw materials that will become products that will share stories and will be the symbol of the territory in which they were born. Love stories on and off the plate.

Like those collected by Yeast that condensed human biodiversity and Apulian food and wine into a book. And also from Puglia comes the complaint from farmers struggling with the increases that have hit the agricultural sector: harvesting one hectare of wheat costs up to 40% more than in the pre-pandemic period.

OUT OF THE MENU
In Milan, more and more entrepreneurs are choosing Lambrate for their business. A neighborhood that finally returns to life after the pandemic and, above all, is chosen as a place for new commercial activities. And the opportunities are only increasing.

For those who want to move to Tuscany, here are thirteen suggestions in Lucca and its surroundings to taste not only the traditional tordelli or buccellato, but also a plate of arepas, a pan-fried pizza or an unforgettable cecina.

And if you’re passionate about regional strife, we’ve taken stock of the eternal battle between Tigele and Crescenti. Two Bolognese brothers have founded a movement to spread the knowledge of a much-loved typical dish, but which prevails some linguistic confusion.

No matter which place or which dish you choose, the service must be level. The Covid post has also left some open reflection on this topic, and more and more in the restaurant, we prefer a less polished and less pompous welcome and a human side that makes us feel at home.

We have come to an end, again this time. For the weekend, we plan to prepare a zero, to promote the consumption of Spicara smaris, a still little known Mediterranean species.

If you have children, you will probably suffer with a packed lunch: here is our semi-serious guide to survival at summer camps. For those who succeed, between one skiscetta and another.

Good cooking!
Anna Prandoni

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We are always looking for new ideas, suggestions and ideas to better understand the world of modern food. And also the new recipe for the world’s best dish. Do you have it, or do you want to help us make a better newspaper, you can write to us here: gastronomika@linkiesta.it

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