OTT. NOV. 2013
XIV
take the special boxes for children
containing crayons and placemats to
color: Cheep and it makes the little
ones happy.
Take care of the children of your
customers and you will see that
families will go back again to visit
you!
Box
Little chefs in the kitchen
There are growing cooking classes for
children that provide approximate age
from 6 to 11 years, with a maximum
of 15 children per class. Real arcades
of taste, the courses that involve little
chefs encourage them to express
their creativity, stimulating creativity
and imagination through tasting and
handling of ingredients, revealing new,
exciting recreational activities.
In Milan there is an association called’
Children in the Kitchen ‘, founded in
2006. The association over the years
has made many laboratories, met
with children, parents and teachers,
published books and magazine articles
for adults and children, contributed
to the emergence of new initiatives,
such as Little Chef, a beautiful Italian
cooking school for the children in Los
Angeles. In 2010, the short film The
competent Hand, which describes
the activities of the Association, is
awarded a Special Mention Prize
Film Academia Barilla “ for the high
educational value of the initiative
pedagogical described possible
paradigm and model for similar
actions nutrition education in Italian
schools .
AT PAGE 42
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By Nicholas Regazzoni
Since the post-war until today, Italian
consumers have nourished an attitude
not always benevolent towards raisin
wines. That’s probably because the
emphasis was often placed only
on the sweet taste, which seemed
to distinguish these wines equally.
Doing so, it ended up standardize the
organoleptic characteristics and the
value of individual labels. Fortunately,
over the years, the market began to
realize that the reality of the Italian
raisin wines is much more complex
and varied than it might seem at first
sight, and the credit for this change is
certainly given to the cellars.
Cellars, in fact, have progressed a
lot in the wine area, improving the
hygienic conditions in the process of
wine making, starting to stabilize musts
and wines at low temperatures, rather
than resorting to sterile filtration. Not
to mention that important progress
has also been made in viticulture,
starting for example with more
attention to choose the most suitable
soil and climatic environments for the
production of grapes for drying.
All this has given rise to products not
only perceived as more pleasant than
in the past, but rather with a greater
personality, the result of well-aimed
agronomic and oenological choices
as the recovery of ancient indigenous
varieties and production techniques.
In short, the raisin wines have become
more and more of the true wines of
the territory, and in doing so, they
have gradually lost the patina of
uniformity in the past threatened to
penalize them. The problem is that
the renewed curiosity on the part
of consumers, now more aware of
the variability and differentiation of
sensory Italian raisin wine, has not yet
been sufficiently exploited, and one of
the levers on which the food can point
to take advantage of this opportunity
is especially communication. The
fragmentation of the image that still
characterizes this type of wine, for
example, can stimulate the proposal
of innovative food and wine pairings,
ranging from aperitif to dessert more
than usual. In fact, that’s a match still
to be played.
1) Badia a Coltibuono
Vin Santo Del Chianti Classico Doc
The taste is smooth and velvety, and
although the alcohol content is rather
high (15.5%), you can also consume
before meals. As per tradition, is made
from grapes to wither in well-ventilated
rooms, while the fermentation and
aging take place in small oak barrels
Combination
Try it as an aperitif, as well as an
accompaniment to the typical Tuscan
pastries
2) Cantina Girlan
Pasithea Oro
Alto Adige Doc
All the grapes used for the production
of this Raisin come from a single
vineyard located in the vicinity of Lago
of Monticolo (cornaiano), on which
4(.(A05,
