I Can "Delitaly", food and wine holidays

 Dear readers,

You must have noticed that recently I have Posted about Wine Tourism, thus as promised here’s the second official guest of the “I Can Gourmet” Blog to be interviewed.

Gianni Martino, is a passionate "Milanese Sicilian", President of H.T.M.S. International, the world largest Destination management consulting firm.
A true globetrotter able to run the international offices of his 25-year-old company, while opening a wine-bar in the centre of Milan, teaching in English at the prestigious MIB School of Management in Trieste and dreaming to farm his own vineyards in Sicily where his "stress reduction" resort is under construction.

Chef Gourmet Du Art: So, Gianni, thanks for conceding us your first interview in our Blog, can you briefly describe us your latest adventure, DELITALY?

Gianni: Delitaly is the first tour operator that specializes in food & wine holidays and short-breaks in Italy and abroad. A true specialist providing Italians and foreign travelers with unforgettable travel experiences.

CGDA: Uau, that is really exciting, I am sure that our Blog followers worldwide will appreciate such opportunity, can you tell us how really differs from a normal Tour Operator?

G: Food and wine tourism it's not just part of the activities within the company. It's the sole objective. Note that the initiative is a joint venture between a tourism international firm: HTMSM International; and a wine marketing and distribution specialist: Autoctono.

CGDA: You know that the I Can Gourmet Blog has a global audience, is DELITALY only meant for Italians or anyone from anywhere in the world can use your services?

G: It's actually more focused on food and wine conscious travelers no matter where they come from. Locations and services are combined to match the highest traveler’s expectations.

CGDA: How can they contact DELITALY?

G: One can call at +39 02 92112658;or visit us  via web at: www.delitaly.it ; or simply sending us an e-mail to: info@delitaly.it

CGDA: Can someone already with a trip booked for Italy, or that owns Summer house, use only the Cooking courses or any of the organized trips to vineyards for example?

G: All travel packages are combinations of services that could be in most cases booked separately. Cooking classes and wine tasting in particular can be booked out of a wide range of opportunities for both individuals and groups. Very interesting is the offer for corporate clients that can experience a number of team building and motivation activities as well as conference related programmes.

CGDA:  I know that you are a very busy person, but still I have to make you this question, how do you do it? You are involved in so many different projects?

G: Just passion. Most of the projects that keep me busy are focused on providing customer with positive food and wine related experiences. That's positive for me as well. At the end of the day my dream is to be the farmer of my own farm in Sicily. The opening there of the retreat in April this 2013 will take me closer.

Well, thank you Gianni for your interview, we will be looking forward also to have you here in our Blog once again to discuss about your future projects.

As they say in Italy “in bocca al lupo” All the best.

Bon Apetit,

Chef Gourmet Du Art

I can "Natural Cuisine" act 2.

Dear Readers,

One of the most successful Posts of my Blog is the one done a year a go dedicated to “Cuisine Naturelle”. It was my first ever interview.

Thus, I have decided once again to kindly ask Natural Cuisine Chef Ramona Saviola to give to the I Can Gourmet Blog a second interview. I am sure that she has many novelties and exciting things to tell us.

Let me remind you that Chef Ramona obtained her Diploma at “La Sana Gola” of Milano (School and Restaurant), completing her course, not only, as a Chef of “Cuisine Naturelle” but also as a Food Therapist. Since a couple of years, she organizes both collective and invidual courses of “Cuisine Naturelle”, events and Brunch of Vegan, Vegetarian, Macrobiotic and Ethnic Cuisine. She has a very success Natural Cuisine Blog called “Sogni Golosi”.

Her motto is “Dimmi come e cosa mangi e ti dirò chi sei” that is: “Tell me how and what you eat and I will tell you who you are”.

Here’s her contact: hindin@fastwebnet.it

1.        Well, Ramona, first of all, Happy New Year 2012. Do you have any New Year's resolution?

Thank you for the best wishes Chef Du Art, same to you. Considering your question… well I do have some objectives, but I prefer the term “good will”, but as we say in Italy “di buoni propositi è lastricato l'Inferno”, hell is full of “good will”. It will be for sure a very intense 2012, especially a year that I need to harvest the fruits of my work during 2011.


2.        It has been a very exciting 2011 for you, after your interview here in the Blog you have built your own. How is it going?

Concerning the professional aspect 2011 was a very important year. I had decided that it would have been a sabbatical year, in order to have more time to further invest in my work. One of my many projects was that of increasing the number of school where to teach. Another project of mine that was materialized was my Blog. First it started as a sort of game but with time it became more serious, it is an important mean to publicize to many this way of life. I am of course very pleased with the incredible results ad reach of this Blog (www.sognigolosi.blogspot.com).

3.        A special Blog dedicated to "Cuisine Naturelle" in Italian and still so successful, How come?

I believe that it all depends of the fact that our basic need to eat is changing towards our search for overall search of our well being and our equilibrium (being physical or inner). Starting from new moms, that become aware of this important mater because they always search for what is better for their babies. Amongst the biggest sponsors of this “way of life”we can find Medical Doctors such as Doctor Berrino and Professor Doctor Veronesi that have clearly declared the importance of the 360° approach for our well being and how crucial a healthy diet is and especially a vegetarian one.

The present escalation of all sorts of allergies and intolerance are enough reasons for all of us question the reason why it is so. Thus, it is all natural for each and every one of us to search for alternative way’s of life in order to escape from the effects of all the chemicals present in modern days ingredients and foods.

4.        Did the Blog change in someway your life? If so, in what?

As previously said, the creation o the Blog gave me further capability to promote Natural Cuisine, especially out of the boundaries, that is away from the normal Natural Cuisine environments, where whoever you might encounter in this places have already consciously done a choice. The readers o my Blog constantly ask me for clarification concerning some ingredients somehow a bit strange, some are exhilarated when discovering a tasty alternative to Tomatoes because for years and years this was forbidden in the family diet as a result of a family member being allergic to, now finally the all family can taste a wonderful spaghetti with a red sauce with no tomatoes. These examples leaves of course extremely happy.

To create and follow a Blog enables you to travel at the speed of light and transmit all your cuisine experiences, I wonder what might a visitor for example from Saudi Arabia think about my Middle East sweets.

5.        Your interview in my Blog is still today one of the most visited Posts, do you think that people are now-a-days more conscience about a healthy life style?

Absolutely, not only because it is trendy but also because we are finally observing a nutritional awakening. After so many years people are finally getting conscience that ingredients and food do not have the same taste, perfume, colours. This is even ore disturbing when you eat groceries and greens from your neighbour’s garden. Greens are simply more perfumed and tastier. You suddenly realise that by eating in a certain way your common head hakes simply disappear. You all get conscience that without nature Mankind is not much, especially at your dinner table.

I invite you all to close your eyes and think about the wonderful sensation that is returning home and smelling the intense aroma of fresh baked bread, or a fresh baked Apple-pie. It is for sure very different to enter home and hear a “ding” from the Microwave that have just warmed plastic food conveniently purchased in a nearby Supermarket.

6.        Any surprises, that you can share with us, for 2012? Courses that you will organize or special nights in some Restaurants?

The biggest surprise for 2012, if I can do it, will be to launch a book with all my recipes. It one of my many professional objectives for this year.
The courses are many and will touch different arguments. I am no longer confined to the Milano Area thus I will also organise courses in Mantova, Lodi, Turin and still a project Naples and Pescara.

At the end of this month I will leave to Tenerife Island (Spain) where a student of mine and his companion will open a new Natural Cuisine Restaurant. I will be there to teach them and also to help with the overall organisation of the “gran opening” of that beautiful project.

7.        Would you like to leave any message to the "I can Gourmet" friends and followers?

I will like to destroy the myth that in order to eat healthy you need to suffer. If that is your case, let me tell you that you are either eating from the wrong people or someone just did not tell you right.
Natural Cuisine is based on natural vegetable ingredients thus is rich, tasty, has variety, colourful, joyful and balanced. Nothing is done without a motivation and a reason. It is a conscientious cuisine that will reward you not only well being but also intense sensations and emotions. Just ask someone that have tasted my Tofu Mousse done with cinnamon and orange dark chocolate or who has tasted my Pasta with small broccoli and roasted almonds. You need to taste it to believe it.

Bon Apetit,

Chef Gourmet Du Art

I can "Cuisine Naturelle"

Dear Readers, first of all, I would like to wish you all a Happy New Year 2011, I sincerely hope that the New Year will be full of successes and wonderful things, both to you and to your loved ones.

The first Post of the New Year is dedicated to “Cuisine Naturelle” or Natural Cuisine.

As you know, I always try to write concerning new trends, fashions and hypes regarding the wonderful world of Gourmet. Prior to this new Post I would like to clarify that I do not consider Natural Cuisine as a Trend but as a healthy and philosophical choice for a new way of life.

So, a new year usually means changes and choices, so here’s my humble contribution.

I have interviewed the wife of a colleague and friend of mine, Chef of “Cuisine Naturelle”. Prior to this excellent and elucidative conversation allow me to present her for all you readers:

Ramona Saviola, 46 years old, obtained her Diploma at “La Sana Gola” of Milano (School and Restaurant), completing her course, not only, as a Chef of “Cuisine Naturelle” but also as a Food Therapist. Since a couple of years, she organizes both collective and invidual courses of “Cuisine Naturelle”, events and Brunch of Vegan, Vegetarian, Macrobiotic and Ethnic Cuisine. Her motto is “Dimmi come e cosa mangi e ti dirò chi sei” that is: “Tell me how and what you eat and I will tell you who you are”.

So, Ramona, thank you for your time and availability, you know that yours is the first ever interview of this Blog, I do hope that it brings luck for both of us.

My pleasure Chef Du Art, it is a big responsibility, but I am ready for it.

Ramona, please tell us what is "Cuisine Naturelle"?

My “Cuisine Naturelle” has its genesis out of the principles of Macrobiotic from Michio Kushi, but it evolves according to the basics of traditional cuisine. That is the importance of: Products Seasonality and its origin (most of them organic), to the various stiles of cooking and not only to the various nutritional values but also to their energetic values.

Essentially is a Vegan “Cuisine” with occasional use of several Fish recipes. I do not use meat of any kind neither milk/lacticines, eggs or sugar but instead I use Cereals, Vegetables and Vegetable Proteins such as seitan, tofu and tempeh, greens, herbs, fresh/dry fruits, sweeteners, natural aroma, seeds and algae.

In which context arrives in your life the "Cuisine Naturelle"?

It was the consequence of various choices in my way of life, in which, step by step I have made while searching for my harmony with the surrounding world. I have always considered “Cuisine” as an important mean to socialize, grow and discover our world.

I couldn’t agree more with your definition of “Cuisine”. Please tell us, Are you Vegetarian? If so, can you tell us how it happened?

I have been a total Vegan for almost 4 years, then for several and various motives, in the last two years, I have reinserted the occasional use of ingredients such as Fish and Eggs. Due to a spiritual enterprise, both my husband and I have removed the total use of Meat and its derivates from our diet, thus we found ourselves paying more attention in our daily shopping and having a more conscious purchasing habits. We are a common visit in the various “Cuisine Naturelle”/Organic products shops. In the beginning we were mingling between unknown products but at the same time such situation had an effect in our curiosity. So, I have started experimenting recipes with all this new and exciting products, with many different end results. Some of them terrible, thus I have decided to undertake a course that could enable me to properly prepare them.

Still, "Cuisine Naturelle" is not only made for Vegans or Vegetarians, correct?

Absolutely not! It is correct to say that it is all about reinsert all sorts of forgotten ingredients that are very important, if not vital to our good health, that is Cereals, Seeds, Greens, Seasonal Fruits, etc. Proceeding with this natural path, one will find itself diminishing not only, the consumption of animal products, but also artificial products. You grow to be more conscious with what you are eating.

Have you done a specific course of "Cuisine Naturelle"?

I have started with a Basic course and then I have upgrade it to a Diploma as Chef in “Cuisine Naturelle” and as a Food Therapist.

Not only Vegetarians appreciated "Cuisine Naturelle", is it so?

I have experienced fierce “carnivorous” that undertaking (with some scepticism) the Basic Course, have learned to appreciate the “Cuisine Naturelle” and have reviewed their eating habits. Recently, I have found at my “Vegetarian Functions” many “not vegetarians” customers very happy for the flavours and harmony of the various dishes that they were experimenting.

The "Gourmet" world and the "Cuisine Naturelle" are closer or are worlds apart?

The Natural Cuisine does not mean the sad lettuce on a dish; personally I amuse myself while transforming many traditional or Ethnic “Gourmet” dishes (many of them famous) in a totally natural version, with the amusement and surprise of the various customers. We are able to develop many so-called “fusion” dishes.

Can you please tell us if by any chance there are famous Restaurants that have adopted in their “Menù” dishes of "Cuisine Naturelle"?

The famous Chef Pietro Leemann in its Ristorante "Joia" in Milano proposes many creative/artistic High Cuisine Vegan/Vegetarian dishes.

You have mentioned Milano, where, any of our readers, can enjoy "Cuisine Naturelle" in that city?

At Ristorante"La Sana Gola" in via Farini 70, inside the restaurant chain "Mens@Sana", Ristorante "Il grande cerchio" in via Buonarroti 8, the Ristorante "Joia" in via Panfilo castaldi 18, and Ristorante "l'ordine dell'universo" in via Belinzaghi 17, each and every one with its own particulars and different ways but with one sole scope, pass on the importance of healthy diet.

I believe that you have managed to create a lot of curiosity in our Readers, I know I have! Which recipes/dishes do you suggest and why?

I suggest a diet based in Soups, Cereals (especially in grain), Greens, Seasonal Fruits, Vegetables, Seeds and Algae. Recipes? Well, there are so many and each and every one has its importance. My advice is in the form of a question: “Why change your Diet? Because it means not only a change in your eating habits but also a big change in yourself, in your life and in your own vision of the world that surround you”.

For our Readers that will be interested in learning the art of "Cuisine Naturelle", what is your suggestion?

There are many courses of “Cuisine Naturelle” advertised on the web, I myself organize both collective and/or individual courses (in house).Here is my contact: hindin@fastwebnet.it

Thank you so much for your interview and let us learn and share a bit of your Gourmet world.

You are welcome, it is I that thank the “I can Gourmet” Blog for your outmost interest.

Well, dear Readers, I hope that you have enjoyed the first post of 2011, please remember that thoughts, opinions and comments are responsibility of every and each one of us. I advocate the liberty of free thinking, free speech and enjoy discussing and learning new points of view, even if they are different from my own.

Bon Apetit,

Chef Gourmet Du Art

Curiosities: 1) “Natural Foods are the ones that do not contain any sort of hormones, sweeteners, food colours or flavourings that were not originally in the food” 2) Health foods can also be considered as Medicines because they have favourable effects on health” 3) According to a National Geographic study “The secret to live longer” is to have a diet based on low-calories, that is a diet that consist mainly of Fruits, Vegetables and Cereals.

Places where you can enjoy good “Cuisine Naturell”: Ristorante Joia, via panfilo castaldi, 8 – Milano/Italy; Kasvisbaari (Finnish Academy of Fine Arts) – Helsinki/Finland; Amico Bio, 44 Cloth Fair – London/UK; Terra Restaurante Natural, Rua da Palmeira 15 – Lisboa/Portugal; Golden Budha, 832 Clement Street – S. Francisco/USA