One step forward ...
"It 's been a wonderful day spent in a cozy atmosphere, our guests are relaxed ... we have just concluded the reception and enjoy a fragrant sweet Cinque Terre canestrelli craft that combined with laboratory is here only a few minutes by car ... Today, the oven is open and our greedy cousins, after the customary greetings, run out and buy a nice cabaret of fresh cakes for their children, who usually eat packaged snacks! ... We can not just bring home the grandmother who incessantly continues to combine the different taste and quality of cheese, according to the manufacturer's local with three different types of Ligurian wines chosen by us thanks to the advice dell'etnogastronomo ... "
Two steps back ...
In January, during the trade show" Married Today, "which takes place every year at the Old Port Genoa, I had the pleasure of promoting Italian Association IEA Etnogastronomi, host of the stand of the Castle of Campo Ligure Spinola, one of the locations potentially suitable for food and wine events and meetings. On this occasion
IEA has had the opportunity to present the first of many projects in the works: the "Marriage in the taste," not a slogan like many, but the new concrete proposal is received with formula agile and innovative, accomplished by a comprehensive wine tasting and quality food and with the objective of the couple's dream come true, a "party like once, and the pleasure of eating as a time."
the second day of the show I met two future spouses, whose names abbreviate in Ro and Gian, looking for tips and ideas - as almost all visitors - for the wedding next venture, they were not looking for a sumptuous villa, a renowned restaurant and in general would not have wanted to organize the usual lunch "classic" dedicated only calls for 50/60 people, relatives and close friends, a relaxed and enjoyable holiday for all, not a usual location, a farm, una dimora storica, o affine.
Ho proposto loro di “abbandonare presto il pensiero” del matrimonio classico, di “non vedere” i loro ospiti “costretti al tavolo” per un bel po’ di ore, con posti rigidamente assegnati, il menù al tavolo ed il servizio scandito dalle portate dei camerieri...
Vedendoli ben lieti di valutare le mie proposte, ho suggerito loro il “Matrimonio nel gusto”, la nostra idea audace che “rompe gli schemi”: una grande degustazione a buffet da realizzare in base alla golosità degli sposi e degli ospiti, con allestimento di isole tematiche (isola dei formaggi, isola dei salumi, isola delle carni, del pesce, delle verdure, dei dolci) and their wine pairings - all with quality products typical of the place or not (depending on the choice of spouses), but of course certified supply chain and direct, without the use of traditional food supplies of catering.
Ro, paying attention to my narrative, initially argued that perhaps this could be the host for only a different way of approaching food and wine than usual at lunch every day (but the President, we know what we eat?) Immediately later, more shrewdly seizing our intention, has "changed course": from the choice of quality products selected could have been more interesting to study an experiential path and refined.
The newlyweds could provide a great traveling etnogastronomico unsuspecting guest: free movement between the tables, among other island, the second tasting pleasure and matching food and wine at the suggestion of the "master of ceremonies, with call for an insight into the origin of food and wine, the stories of the places and people.
Here are some ideas that later the couple could "dare" to impress their guests:
° instead of the usual waiter in charge of the island livery, the cheeses were served by the same manufacturer ("the fromager," would say cousins \u200b\u200bbeyond the Alps) highlighting one of the most intriguing experiential stages with anecdotes about the aging process, the moments of daily professional contact with cows and milk, on the combination with selected wines, etc..
· the preparation of tables and chairs would be arranged without the constraint of the formal round-table classic 8-10 people, through the creation of rectangular tables "as a time for parents and relatives, and some points of support for younger friends, without allocation of seats, so as to facilitate meetings and exchanges between people (who often greet each other at weddings but not fraternize)
· was brought guests to dress meno formale, elegante ma sportivo, meno costrittivo ed impegnativo, sicuramente più friendly
· altri segreti ed idee creative con marchio registrato AIE e… non riportabili in questo articolo!
Oggi. Il piacere di organizzare “Matrimoni nel Gusto”…
Ro e Gian, dopo aver accettato “la sfida”, hanno progettato insieme a me, con fatica e con passione, il menù, l’accoglienza e l’allestimento.
Io ho suggerito soluzioni, servizi e forniture, loro mi hanno regalato altre belle idee sul gusto, e fantasia organizzativa di cui far tesoro.
Questo piacevole incontro, così come tanti altri che con AIE stiamo progettando per le prossime primavera ed estate insieme a nuovi amici (si dovrebbe dire formal elements clienti?), di certo Wed ha già la prima regalato certezza ... che piacere organizzare i "Matrimoni nel Gusto!
Enrico Zoni, Vice Presidente Associazione Italiana AIE Etnogastronomi
"It 's been a wonderful day spent in a cozy atmosphere, our guests are relaxed ... we have just concluded the reception and enjoy a fragrant sweet Cinque Terre canestrelli craft that combined with laboratory is here only a few minutes by car ... Today, the oven is open and our greedy cousins, after the customary greetings, run out and buy a nice cabaret of fresh cakes for their children, who usually eat packaged snacks! ... We can not just bring home the grandmother who incessantly continues to combine the different taste and quality of cheese, according to the manufacturer's local with three different types of Ligurian wines chosen by us thanks to the advice dell'etnogastronomo ... "
Two steps back ...
In January, during the trade show" Married Today, "which takes place every year at the Old Port Genoa, I had the pleasure of promoting Italian Association IEA Etnogastronomi, host of the stand of the Castle of Campo Ligure Spinola, one of the locations potentially suitable for food and wine events and meetings. On this occasion
IEA has had the opportunity to present the first of many projects in the works: the "Marriage in the taste," not a slogan like many, but the new concrete proposal is received with formula agile and innovative, accomplished by a comprehensive wine tasting and quality food and with the objective of the couple's dream come true, a "party like once, and the pleasure of eating as a time."
the second day of the show I met two future spouses, whose names abbreviate in Ro and Gian, looking for tips and ideas - as almost all visitors - for the wedding next venture, they were not looking for a sumptuous villa, a renowned restaurant and in general would not have wanted to organize the usual lunch "classic" dedicated only calls for 50/60 people, relatives and close friends, a relaxed and enjoyable holiday for all, not a usual location, a farm, una dimora storica, o affine.
Ho proposto loro di “abbandonare presto il pensiero” del matrimonio classico, di “non vedere” i loro ospiti “costretti al tavolo” per un bel po’ di ore, con posti rigidamente assegnati, il menù al tavolo ed il servizio scandito dalle portate dei camerieri...
Vedendoli ben lieti di valutare le mie proposte, ho suggerito loro il “Matrimonio nel gusto”, la nostra idea audace che “rompe gli schemi”: una grande degustazione a buffet da realizzare in base alla golosità degli sposi e degli ospiti, con allestimento di isole tematiche (isola dei formaggi, isola dei salumi, isola delle carni, del pesce, delle verdure, dei dolci) and their wine pairings - all with quality products typical of the place or not (depending on the choice of spouses), but of course certified supply chain and direct, without the use of traditional food supplies of catering.
Ro, paying attention to my narrative, initially argued that perhaps this could be the host for only a different way of approaching food and wine than usual at lunch every day (but the President, we know what we eat?) Immediately later, more shrewdly seizing our intention, has "changed course": from the choice of quality products selected could have been more interesting to study an experiential path and refined.
The newlyweds could provide a great traveling etnogastronomico unsuspecting guest: free movement between the tables, among other island, the second tasting pleasure and matching food and wine at the suggestion of the "master of ceremonies, with call for an insight into the origin of food and wine, the stories of the places and people.
Here are some ideas that later the couple could "dare" to impress their guests:
° instead of the usual waiter in charge of the island livery, the cheeses were served by the same manufacturer ("the fromager," would say cousins \u200b\u200bbeyond the Alps) highlighting one of the most intriguing experiential stages with anecdotes about the aging process, the moments of daily professional contact with cows and milk, on the combination with selected wines, etc..
· the preparation of tables and chairs would be arranged without the constraint of the formal round-table classic 8-10 people, through the creation of rectangular tables "as a time for parents and relatives, and some points of support for younger friends, without allocation of seats, so as to facilitate meetings and exchanges between people (who often greet each other at weddings but not fraternize)
· was brought guests to dress meno formale, elegante ma sportivo, meno costrittivo ed impegnativo, sicuramente più friendly
· altri segreti ed idee creative con marchio registrato AIE e… non riportabili in questo articolo!
Oggi. Il piacere di organizzare “Matrimoni nel Gusto”…
Ro e Gian, dopo aver accettato “la sfida”, hanno progettato insieme a me, con fatica e con passione, il menù, l’accoglienza e l’allestimento.
Io ho suggerito soluzioni, servizi e forniture, loro mi hanno regalato altre belle idee sul gusto, e fantasia organizzativa di cui far tesoro.
Questo piacevole incontro, così come tanti altri che con AIE stiamo progettando per le prossime primavera ed estate insieme a nuovi amici (si dovrebbe dire formal elements clienti?), di certo Wed ha già la prima regalato certezza ... che piacere organizzare i "Matrimoni nel Gusto!
Enrico Zoni, Vice Presidente Associazione Italiana AIE Etnogastronomi
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