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Nature’s gifts on the plate
From the earth to the sky – traditional herbs, game and spontaneous fruit from Vicenza
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« To date presentation of the various books dedicated to agricultural and food products and creative and traditional cooking in the Vicenza area, 12 before this one, has rightly been left to the expertise of various well-known figures, in particular journalists and cooks.
This time I have instead decided to write these few lines myself, to express my satisfaction with the fact that a programme, interrupted in 2004, has resumed.
It seems only yesterday that the chain of books about Vicenza was initiated, starting with the by now legendary broccolo fiolaro from Creazzo, to continue with Marano maize, beans from the Val Posina, sopressa salami and other cured meats from Vicenza, white asparagus from Bassano, Vicenza potatoes, salt cod, Marostica cherries, wheat and rice, Vicenza cheeses, grappa and distillates and the Vicenza wine routes.
The collaboration with the publisher Terra Ferma has been positive over the years and it is hoped that this collaboration will continue.
However, I wish to recall the contribution of Ezio Vizzari and Gianfranco Vissani, Paolo Marchi and Carlo Cracco and all the others who have participated in the presentation of the volumes in the four year period from 2001 to 2004 during which the 12 books were published.
Our acknowledgements and thanks also go to all those cooks and restaurant managers who have collaborated with us and especially to all those who, with their work on the land and in the farms, have guaranteed the excellence and high quality of the products tasted.
This publication celebrates not just one, but many products and I must confess that the enthusiasm which has driven me to insist on new initiatives undoubtedly comes from my experience with simple risottos with truffle from the Berici hills, from the memory of the commitment of Cav. Danilo Piccolo and the Bresaola mycology association, from my interest in the role of hedges as a refuge for birds, from the value of popular medicinal remedies with infusions and tisanes and from my admiration for the guardians of the Vicenza gastronomic tradition represented by the patriarchs of the delegation of the Accademia Italiana della Cucina, including Count Gianni Capnist and Franca Periz. However, along with Antonio Cantele I must mention the other poets singing the praises of the Vicenza countryside: Fernando Zampiva and Jacopo Marinoni.
Along with them, I also recall the positive action of the Slow Food movement and the popularisation carried out by our newspaper with the Vicenza di Gusto section.
It is interesting to read the text and recipes which follow, most of them to be found in small eating places, farms and restaurants in the Vicenza area, with their wealth of menus.
I hope it will be possible to continue with initiatives leading to the publication of other books in this series, with the scope of promoting our area, encouraging readers to come and taste the dishes during the year, following a naturalistic itinerary over the course of the four seasons and in the various areas around Vicenza.
It is likewise an opportunity to safeguard the geographical area, because those who go looking for mushrooms, truffles and herbs love the land and defend it.
It would also be satisfying if the books were to stimulate readers to grow more herbs on their balconies and in their gardens, as used to happen in the past. »
Vladimiro Riva
The publication is on sale at tourist information offices in the province of Vicenza, as well as in bookshops.
Photos at the top: press conference at the presentation on 20 December 2005 |
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