good evening danilo gasparini I teach
history of food for food where
they call me in reality and you can also see it
a very important film is a
very important lard product
what I want to tell you today in
terms of innovation
roots traditions is related to food
I started from some observations of
so very general type if I say to you
and one of you is a traditionalist
cultivate tradition is nothing but a vehicle
extraordinary values
indeed it is synonymous with old and synonymous
if you want to static of little dynamic of
dull and closed and then talk about
tradition and generally we convey
I often like this picture
yet when we talk about others
sectors that is not mine that is that
of food it is assumed that
innovating every economy is beautiful
innovating is all the sciences beautiful
innovate beautiful of the company to innovate
it’s beautiful even in morals but when
instead, we tackle a topic like how
that of apple food
i have a little suspicious
we begin to curl the nose
we begin to have suspicions about that
that is innovative cuisine not always
we agree and between this we move
sort of values from negatives and positives
as for the food and here there
then he builds great rhetoric
so we need to defend the
tradition we must defend food
traditional must be defended
products entered newspapers must
defend traditional dishes
of the kitchen must be promoted
promote the territory
sometimes I think that teaching
the territory maybe sometimes not
rich to be promoted
maybe postponed to September as yes
he did once
so I ask myself to ask myself
because when we reason around
food we reason precisely around the
dishes to our food culture
we are so ingrained we build on it
parties we build a lot of events
we have even built think of the
brotherhoods around food up to
50 years the whole confrere that of the
most holy sacrament of the maria
helper
now we have the brotherhood of the
potato we have the brotherhood of the
prosecco of the basil and we celebrate
great rituals by borrowing rituals from
all kinds and tradition is present
in our life in our history
today it is san martino and it is tradition
celebrate this saint who is
linked to the agricultural cycle
then the question is what does yes
that we are going to root in food and
in the diet such a strong value
to make us resist and be resistant
to do sometimes for which I attended
cases that I do not know if you went to
notary or deposit the recipe of a
dish or we know that the kitchen from
what a world is the world is a kitchen
dynamic contaminant there is not as much as the
cook the food world that you
contaminates we are contaminated
we retrace the story evidently
this is evident
we are true that we are what
we eat but we often eat
also what you love and I would like to
to tell exactly to get to
then conclude that the tradition is
we to tradition and today to
tradition of the future starting from one
of great products
and tradition brought a slice here
of polenta for the Veneto for the world
Treviso is evidently a
sacred food
there is a stereotype then you know
veneto polentoni and one was ashamed
po around the world when there
they said of the Veneto slowly slow then c
it is those who also took a break for a while
lentoni then there is that proverb that there
It has been accompanying us for centuries
the idea of what
of what they think they thought of the Veneto
think I tell you in dialect
Treviso then maybe as you can
do simultaneous translation meo tip
with nothing but nothing without polenta
translated a better polenta point without
nothing but nothing without polenta but
what is it that causes at some point
when I eat porridge I do not defend one
tradition and I feel connected one
extraordinary tradition and when I eat
of tortillas this tradition does not
there is more choice just a little exotic if
I eat wacky tortillas or tacos
yet at the base of these two of these
two foods there is a raw material that is
identical that has the corn to the tacos e
see you at the sit and mona see
this is the ancestor of corn
you are counting 6 milans ahead of black Christ
America from this from this you a sit and
we have arrived at this a bit of history
has arrived but the curious thing is that
when this plant arrives from us not
it carries with it the way in which the
they ate in mesoamerican noses
Americans did not do polynt then
I’ve ever made them eat tortillas
they ate tags the corn arrives here you
you know with the journey of Christopher
colombo who was looking for so many
other things
let’s go looking for spices in reality
and both found the turkey has been found
chocolate has found many things
when it obviously arrives what happens
that the Po Valley world the wind world
take this new flour the
substitutes with some other flour first
ate he was used to eat the
West volunteer if you want to
million of sorghum of many things
replaces it and is an innovation not
it’s a revolution does not change anything has
found an important new product that
he knows more and this is an invention
extraordinary because it allows the Veneto
to get out of the big end crises
five hundred allows you to go down
precisely the famines also allows
alas during the nineteenth century to do
yes that many sick Venetian peasants
of pellagra have to pay a price
high to eat only polenta thing
then a certain point happens when we
recover the polenta starting
especially since the seventies
eighty when we eat one now
polenta
we have replaced those values either
disvalori if you want because a
that time we ate porridge for
need for hunger not by choice
there was that at that point I replace
those values because I no longer have the
need to eat it with other values
that are the values of the identity I
I read a food of identity values
strong because if you eat an apple you do not
I make a tradition in gesture of
tradition is also to sailing is present
adamo and eva went like that
once he was, he had said to
adamo spaten you take tula thousand the
destiny of women would have been a lot
different would not have to prepare the
dishes still today being slaves of the
cooking often and willingly because the
polenta because then around the
polenta evidently are values
of very strong identities because today
eating polenta means a food of
conviviality were born the feasts of the
polenta the festival of polenta is
also born an extraordinary association
the polentari of Italy
think about carlo marx
that said proletarians of the whole world
join now polentari from all over Italy
join because we have exported it
in Brazil the down removed in Sardinia
we exported them all over the world
this to tell you that tradition is
dynamic me from time to time I fill
this this food with this case but
many other things of new values a
this point
no I forgot those centuries I have
forgot all the tragedies related and
fill it with new things and around
this I invented other things for
return to what was said in
this point you saw more screw here
cous cous and less polenta and first more
polenta and less cous cous
but I agree because the cous cous
all in all it is the polenta of the
Mediterranean then at this point the
message that I want to give my own
this tradition is an invention yes
renews always and dynamic does not stop
never
right in the world of food and in the world
we are the kitchen of tradition
you have a plant in mind because yes
it speaks of roots of a plant to us
roots we do not see them and we only see the
the roots are wider
the more the plant can make of
produce new fruit
here we are the fruit of a plant
that having so many roots it is enough to know it and
do not be afraid of the new do not be afraid
of the new year be afraid to innovate
for us then for the Veneto for i
trevigiani food is a value
extraordinary trolling draws many things e
so if we have the minimum
conscience that is when we put in the mouth
a piece of polenta we put in your mouth
five centuries of history we put in
mouth tragedies but we filled it with
new things
I think this is a big step
because we are the ones who make history
also how we eat
then I conclude by saying you look
good polenta to everyone and
above all, we hope it’s in the Veneto
just one thanks and see you soon
[Applause]
”
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