about a month and a half I'm like a professional sommelier, to operate at a wine bar - wine cellar with kitchen recently opened in the city where I live and work, Castelvetrano, near Trapani. Once a week, usually on Thursday, was organized a convivial evening "theme" that has as its "basic spirit" the recovery of regional gastronomic tradition, conviviality as an instrument of "social communication" (very dear to the people 's classical antiquity, of which retains Castelvetrano, the archaeological park of Selinunte, a reminiscence truly remarkable and significant) and, of course, good wine, as undisputed king of the board and an irreplaceable companion food. E ' on the occasion of this evening that finding to choose wine to go with meals prepared by our chef and then restoring the role of "food" and unique, valuable companion to any meal worthy of the name, I "detoxification" by evenings spent in "sbicchierare" the hasty and careless young wine like any other beverage in the world! In these convivial evenings I am also to explain to the patrons of the local dishes and wines chosen by looking, in my small way, to relieve a bit 'of food and wine culture and to awaken in people an interest in wine and its amazing pairing with food. It is in these evenings that you realize that the "liquid joy" (as I like to call it) is really the only drink that deserves to be told and that, indeed, he (ahimé!) need to be told, because the only way you can involve people and create, always with great sacrifice, curiosity and interest. The wine, to be appreciated, it needs to join the "suggestion of the story." But listening to a "story" involves time, attention and relaxation. I found myself, almost involuntarily, to reflect on this and how in an age when, despite the impressive technological level, we, nevertheless, more and more in a hurry, as if to emulate the speed of the mechanical and electronic which "assist" we use every day, stopping to "live", enjoying good food accompanied by good wine, you need to "return us to ourselves" and to check hierarchy of their "values." As a greek philosopher said, the food and wine is something that has more to do with the heart (ie our part "soul") and with the stomach. But the dramatic technological and scientific innovation in all of us, every day, spectators and viewers at the same time, it is the result of a process that is running about 60 years now. More or less the same historical period characterized by a progressive, inexorable decline in consumption of wine and reading books and newspapers. At the same time we all become increasingly aware of "convexity" of things (ie the exterior, superficial, "the dress", "label") rather than the "concavity" of the same (ie the depth, the essence , the truth). A troublesome process socio-cultural, indeed, begun long ago when Giacomo Leopardi, a1 already around 1820, wrote in his thoughts: "It 's axiom chopped, but not perfect, that the world is glad of the appearance. Add after, to get it done, that the world is never happy, and often do not care, and often is the substance intollerantissimo ... the present world opinion a good man, and not to be. " Gather in front of the wine (and food) to taste and appreciate in all its "universality", in an era marked by misleading "suggestions" of multimedia and technology can be an important tool to combat the loss of sensation ( Another worrying socio-cultural process already known to the general Emile Peynaud), the effect of wearing "superficiality" of a company may be "progressed" from the technological point of view and scientific, but not from civil and cultural.
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