Tag: issue

Sale & Pepe: discover the February issue – Italian Cuisine


No pancakes …

But donuts. Indeed donut, because there are those who the Carnival he celebrates it like this: with a dessert that is an all-round hoax

181625Have you ever seen a Carnival without pancakes? Impossible, like a Christmas without panettone. Yet it can be done, just put your hands in dough instead of batter, dusting off the recipe of an ancient Tuscan dessert: the Berlingozzo, of which the reporters of the fifteenth century speak of saying that it was consumed on Fat Thursday, called day Shrove, name in turn also of one carnival mask.

Sweet is a simple donut with common ingredients (eggs, flour, sugar), but it has that touch of Tuscan (Vin Santo and extra virgin olive oil) that locates it. So much to provoke parochialism: so from Florence to Prato or in other neighboring areas, to get up to Pitigliano, in Umbria, where a summer festival has been dedicated to the donut for 40 years, the recipe changes a little, what makes everyone say that one's own is the best. And those of Lamporecchio, in the province of Pistoia know it well, because they claim theirs as the mother recipe.

The donut has ancient origins, some 16th century poets cite it and written testimonies place it on the table of Cosimo I de 'Medici, who tasted it as an appetizer. Always the reporters of the time tell how the common people hung the donut around their necks during Carnival, just to joke or better to berate.

The origin of berlingozzo is closely linked to the name of Shrove Thursday or berlingaccio which, in turn, may derive from berlenghum, a word from the late Latin that indicated the table as a canteen, from which by analogy "berlingare", that is to chat after having drunk and eaten, "berlinger", that is, a talkative greedy, and "berlingaccio", the mask that represents him: a big red person, or rather, red-faced. From court appetizer to popular dessert, who knows how and why … What is certain is that during Carnival, with the necessary disguises, the people made fun of the powerful, in addition, the Tuscans are pranksters and slightly opposed: therefore no pancakes but donuts.

Berlingozzo is now a partially forgotten dessert, it resists to a lesser extent in some local pastry shops, yet its simplicity makes it greedy: once cooked, still lukewarm, it is in fact sprinkled with one syrup based on Orange juice is sugar and then completed with granulated sugar or sugared almonds, but nothing prevents you from personalizing it with a good melt of melted chocolate.

On the other hand, it is Carnival and "berlingare" is good for the soul, indeed I could coin the term "berlingozzare", saying that it is even more good. Lorenzo de Medici also knew that in the Carnival Songs dedicates a song to the bakers where it says:
"Women, we are young bakers, very good masters of our art: We made berlingozzi, and sugary."

editorial by Laura Maragliano,
on Sale & Pepe of February 2020

cork stopper and screw cap. An (even) emotional issue – Italian Cuisine

cork stopper and screw cap. An (even) emotional issue

This was revealed by research conducted by the Neuromarketing Research Center "Behavior and Brain LabIulm": the cork stopper continues to be psychologically linked to a higher quality wine. Let's see why

Imagine a candlelit dinner. Close your eyes and listen to the sound of Cork which is extracted little by little from the neck of the bottle, while the wine begins to gurgle gurgling in the glasses, without haste, waiting for a romantic toast. Now close your eyes, and try to visualize the same scene without that cork. With a wine from the screw capin short, of those that simply open with a pressure and a rotation of the hand. The detail may not seem relevant, but the atmosphere would be completely different. And so, apparently, also the perception of the taste and prestige of the wine itself.

Cork and wine quality: the test

This is emphasized by a study carried out by Neuromarketing Research Center "Behavior and Brain LabIulm" of Milan on behalf of APCOR, the Portuguese Association that brings together the cork producers. The objective of the survey was to evaluate the role of the cork in the perception of the bottle that is about to open and taste, in an attempt to understand whether (and how much) the presence of a cork can actually suggest greater product quality. To do this, the Milanese university has selected a sample of 32 people aged between 20 and 65, with different professions, educational qualifications, incomes and wine consumption habits.

First he was made to listen to them simply noise a cork stopper that is extracted and a screw cap that is removed from the bottle. Both the encephalogram performed during the test and the questionnaire presented after the experiment confirmed that the cork was able to arouse more positive feelings. Even before the tasting, in short. The second phase, on the other hand, also concerned the tasting. The people involved were shown opening two bottles, one with a screw cap and one with a cork: although both contained the exact same wine, the encephalogram revealed that that contained in the bottle with cork stopper was generally more appreciated. At least on a purely emotional level.

The cap, an important choice

"This confirms that the perception of the value and quality of a wine is also influenced by the cork it presents", he underlines Carlos Veloso dos Santos, general manager of Amorim Italia. "It will be for the gesture, it will be for the noise, it will be because for us Italians wine is still a product strongly linked to tradition and culture. Of course, then we should talk about oxygenation and properties that the cork stopper can guarantee and even transmit to certain types of wine, effectively improving its characteristics, but it would be a completely different matter. What LabIulm research has shown is that cork is still closely linked, even on a psychological level, to premium wine segment. What in our country continues to grow year after year, in short: this must make us think, for example, who in wine companies is involved in wine packaging. Because to better communicate its product to consumers will have to choose the bottle, the label and, of course, the most suitable cap .

The new issue of Wired Italia, celebrating its 10th anniversary, is on newsstands – Italian Cuisine

The new issue of Wired Italia, celebrating its 10th anniversary, is on newsstands

Prestigious Italian writers celebrate Italy and its excellence in a collector's issue

"Ten years ago a newspaper arrived in Italy that had never been seen in these parts. With these words opens the new issue of Wired Italia that celebrates its 10 years with a unique and collectible magazine: a collection of stories in which some prestigious Italian writers celebrate the'Italy and the many excellences that our country produces, grows and exports.

A number, with a hardcover and in gold foil, all to be read with a literary and innovative flavor in which Paolo Giordano tells Leonardo Da Vinci, Licia Troisi the mathematician and winner of the medal Fields Alessio Figalli, Marco Bacci'architect Stefano Boeri, Andrea Vitali l'immunologist Alberto Mantovani, Simonetta Agnello Hornby the 6-star Michelin chef Enrico Bartolini, Francesco Piccolo the phenomenon of Elena Ferrante, Massimo Temporelli the director of CERN in Geneva Fabiola Gianotti, Michela Murgia the più young director d'Italian orchestra Beatrice Venezi, Dario Tonani the best emerging entrepreneur of Silicon Valley Emilio Billi, Giacomo Papi one of the mostù great contemporary artists Maurizio Cattelan, Giuseppe Genna l'iCub artificial intelligence and the photographer Paolo Verzone quell'incredible realityto which is called Dallara.

Many extraordinary excellences that Wired Italia has always told. "In 2009 few spoke of startups, social media, digital transformations, industry 4.0, robotics, drones, big data, artificial intelligence, Iot, bitcoin", Wired Italia director Federico Ferrazza writes in his editorial: "Today not only all these terms have become public knowledge also in Italy, but if n'is it happens l'importance. Thanks to us too. In these ten years Wired Italy does not is grew up but lived a real evolution. If at the center of our project c'it was a product, that isis the magazine, in 2019 is a system of editorial products (the newspaper and the website, for example), of live events (Wired Next Fest, Wired Health, Wired Trends, just to name a few), consulting services and other new featuresto that we will launch during the quest'year.

One of these innovationsto sarto attached to the 10th anniversary celebration: a new print edition, a tabloid that will accompany youto from here on all the magazine releases, a business edition aimed at the communitiesto of professionals (entrepreneurs, managers d'company, decision makers, startuppers, freelancers) who need Wired as a key to interpreting their industrial sector. Let's start with l'healthcare, theme to which is l'Wired Health event – Innovation for Life. A day of conferences, exhibits, startups and networking organized to tell innovations and trends with Italian and international guestsù recent and relevant that are at the intersection of medicine, digital technologies and new lifestyles. THE'event yes is held in Milan at Base on March 13 at the opening of the Milan Digital Week.

A recent Ipsos research shows that the Wired system intercepts quality audiencesto in terms of socio-cultural profile and average consumption. Più of a quarter he has a high profession and graduates (55%) have a higher incidenceù that triple when compared to the general population. They are technology-savvy people, who are not limited to a platonic interest in digital, but they act in a concrete way this inclination: moreù of the halfto owns a tablet, an 80% off-scale uses a pay-TV service or streaming, OTT services are alreadyto part of their realityto daily. "Wired is for them a point of reference in everythingor which concerns l'innovation and technology, distinguishing itself from the indistinct molasses of the innumerable less qualified and less able to inspire stimuli of which is today's rich media diet: the fact that each individual chooses to have on average at least 2 touchpoints of contact with Wired (between magazine, site, events, social networks) is index of a relationship that is built on a valuable relationship of mediation of realityto, made not of casual encounters but of conscious choice", reads Ipsos' research.

This central role of Wired develops also thanks to the overall characteristics of its offer, a multi-platform system, in which each individual activates at least two channels of relationship with the brand: an intensityto of relationship that characterizes Wired, transversally, in terms of distinctive and unique profile.

The main features of Wired are those of a brand that is attentive to trends and events that happen internationally, which stimulates curiosityto of the public and their desire to learn moreù. Not is only a point of reference on the topics of technology and innovation, but is also able to communicate in a clear and modern way, able to renew itself.

All key elements, in a media context where everyone's attention is hyper-stimulated and where is more and moreù difficult to build a valuable relationship with your audience and therefore monetize the editorial proposal not only on the basis of the number of contacts but also on the basis of qualityto of'attention activated.

The public constantly returns, in fact, a high appreciation with respect to the various declinations of Wired's offer, from the qualityto editorial of the site to consumer events such as the Wired Next Fest. The satisfaction for l'offer, together with'quality imageto recognized to the brand, they feed a highly valued result of Wired, or its capacityto to influence the purchasing decision process. "At 69% of the'requested audience – a very high figure – is happened to look for more information on a product or a brand after Wired had talked about it (in the magazine, on the site, in an event), and as much as 44% is it happens that the stimulus received ends with a deed of purchase of a product or a brand", reads the study of Ipsos.

Proudly powered by WordPress