GRAPPA GRAPPA
BEYOND A value more: the Institute is preparing to Grappa Veneta Wednesday, April 16, 2008 certification
Benedictine Court-
Veneto Agricoltura Via Roma, 34 - Legnaro (PD)
Grappa in culture and tradition of Venetian
Conversation Giampiero Rorato
over grappa Grappa is not only a 'statement for the marketing and not just to well reflect an advertising slogan.
Grappa is in fact in the history of Veneto, a social and cultural value that transcends the distillate itself. It is part of the history of the Veneto people, of all people Venetian, mountain and plain, is the former reward the hard work of the fields, it is the seal to the most festive and solemn feasts not only to those, is the simple and sincere celebration of the joy of living, was and remains today a sip of humanity.
Grappa is innervated by centuries of Venetian history as one of the most characteristic elements of conductors, without interruption. It was for centuries the silent and discreet companion of those many, many tenant farmers who, despite of it, they faced the nights ILLUNI late fall, often cold, bleak, misty, the risks of law, which prevented the production home, wanting to gabelle not in itself a small, easily perceived by distillers officers and then sent his agents to the country lanes, the light of a torch, looking for sunken stills improvised and illegal distillers.
Yet grappa has never been a necessity, indeed, is the non-necessity, it is rather a more and as such has always been a value added tax, a comforting drink, a wealth that, over time, fortunately compensated in such poverty and misery, both material and spiritual.
It was not just a privilege of the people of the camps, although they tenaciously sought, promoted, produced, exchanged, or bringing the official skins to distillers. The grappa was present in the finest bottles in the homes of the bourgeoisie and the aristocracy, enjoyed and generously offered to guests, a sign of civilization in a culture ed'una Veneto region has never waned, since, in centuries gone by, the early pioneers of distillation began to produce it.
course, grappa is also technical and culture, having honed the art of Venetian distillers produce stills up to the present in a water bath and, more importantly, heard in many homes, thanks to the creative wisdom of our women, enrich the flavor new, flavored with lots of wood, suitable for many different tastes and different occasions. Herbs, shoots of holly, berries, fruits, vegetables, coffee and more: the homes of long ago, when the industrial society had not yet cleared the peasant with his precious heritage of traditions, tastes, flavors, extraordinary household preparations, long, warm evenings spun, there were always in the cupboard at home, especially in that room a bit 'hidden called salvaroba, well kept under lock and key, some bottles of flavored schnapps, used as a medicine as tonic, to celebrate with friends, to warm weary stomachs, or those in purity, for the famous and never forgotten "Resentin.
Rural tradition, of course, because the grappa was born where there are vines and wine, once considered a byproduct of the wine, but starting from the middle of last century, became culturally self-produced, had the ability to involve an increasing number of workers: skilled creators of stills refined, modern and skilled master distillers, careful analysts, sensorialists unthinkable the day before yesterday, efficient operators in the markets, more or less gastronomic connoisseurs, restaurateurs committed, serious journalists and communicators .
were conducted research on consumer tastes, have been written volumes of distilling techniques, have greatly increased the media reports were also carried out prestigious promotional events of international character, because the grappa is no longer, for years now, the drink Rustic campaigns, served time in our smoky taverns, even in gray, with a dash of mint, perhaps to remember the bleak days of the war or to mitigate, it was said, the high alcohol content.
Recently grappa, without losing anything of its history, its strong ties with the Venetian and its people to understand magic, thanks to its evolution into the scents and flavors of refined elegance, hath been coated with an image more aristocratic, has become one of the expressions of the noble Venetian product, which is food and crafts together, to craft a cultured, sophisticated, competent, even elitist.
A big step forward, due to so many intelligent and enterprising distiller, yesterday and today, companies or, even better, to families of grappa distillers who believed in even when it seemed that spirits of foreign origin, French, Scottish, Caribbean, Russian and conversely, it takes place in restaurants and homes, and especially in people's preferences.
The comparison was useful, however, rich in news, making stress a commitment to study, research, production, including presentation and the quality of the grappa has greatly improved in a few years and was always the most elegant in bottles; institutions have emerged, such as the Institute of Grappa Veneta, to defend the image, to exploit it to promote themselves and the public institutions have given their decisive contribution to make it known and appreciated abroad.
I believe that brandy can be considered one of the emblems of our North-East is rich in ideas, ferment, of works, a North-east still working to learn more about its amazing food, however, that he knows the value, who knows how to present it to the world as one of its flagships.
It really is, because the grappa was born long ago and has always been true heritage of our people, enjoyed and did enjoy, and this path is longer than ever, sometimes difficult, often tortuous, finally resulting in a distillate aristocratic extraordinary finesse, fragrance, fulfillment; a spirit that honors the land and who produces it, privilege and pleasure to us all that the Venetian grappa we always love, I say, intelligent love, and wish that others in other countries, participate in our joy, toasting with grappa, grapes of our beautiful daughter, our great wines, the professionalism of our wise distillers, nurturing a civilization that has made the Veneto, one of the buttons on the hearts and live our European homeland.
is the program of this interesting day
GRAPPA GRAPPA
BEYOND A value more: the Institute is preparing for certification Grappa Veneta
Wednesday April 16, 2008, 9:30 am
Benedictine Court-
Veneto Agricoltura Via Roma, 34 - Legnaro (PD)
PROGRAMME 9.15 Registration 9.30 Welcome addresses
Alessandro Male, President Institute Grappa Veneta
Terville Damiana, Headmaster ISISS Cerletti Conegliano
Corrado Callegari, Managing Director of Veneto Agricoltura
Moderator: Mimmo Life, journalist, National Pres Unagi
Sensory analysis and characterization territorial
Louis Odell, President of the Centre Tasters and Professor of Sensory Analysis in the University of Verona, Udine and Catholic University of Piacenza.
Draft characterization of Grappa Veneta
Francesco Pavanello, Co-Director of the Italian Wine Union
Role distillery experimental project
Stefano Soligo, distillery manager experimental techniques Veneto Agriculture
distillation of grappa
Elvio Bonollo, Vice President Institute Grappa Veneta
Looking at health
Gaetano Maria Fara, Dept. of Public Health Sciences, University of Rome La Sapienza
Grappa in culture and traditional Venetian
Giampiero Rorato, an expert on food and wine
Conclusions
Luca Zaia, Vice President of Veneto Region Councillor for Agriculture and
Tasting Tour with tasting (E 'Reservations recommended))
12.45 pm Buffet
Press Office:
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For info: 0438450023 Institute Grappa Veneta, istitutograppaveneta@tiscali.it
