What Type Of Wax Includes Butt

Gardini, beer and video

the usual frenzy of work that I reach the end of the year (I suspect that many expect the end the world every damn Dec. 31) I added a quick interview with the new world champion sommelier Luca Gardini. Argument, of course, the role of beer in the restaurant, their potential, their real interest on the part of those who worked in the wine cellar and dining room and the "response" to consumers. It must be said that, despite knowing for years Luke had in previous days have seen the video by Polli Paul in his blog same name during the presentation of the fateful Espresso Guide Tables Beer. Ergo, harbored some doubts in my mind. But Luke, who certainly did not need any defense from me, I knew even the adrenaline vitality and curiosity towards any What we can drink and monstrous ability to concentrate at work and competitions, combined with a healthy and youthful appetite cazzeggiano when it is saved in phase, so let's call it, relax. Then, the defender of "red" actually showed a good knowledge of the beer produced, has admitted that his entire curriculum is centered on wine, however (as almost all the sommelier AIS) and showed, with my ill-concealed envy , the beers are tasting these days. Where will the precious list of Xyayu The Baladin, the Single Hop IPA Mikkeller Simcoe, the Hemel & Aard De Molen and other amenities not exactly Sports Bar. The boy, has twenty-nine, in short, has perhaps some more knowledge than the "red".

Luca Gardini

With this I'm not saying it's completely agree with the choice of the prize "paired" with Carlo Cracco. For guidance on the boards of beer I would have expected more courage and less copiaincolla "But it is true that at the level of great restaurants, Cracco and Gardini began to think of beer before many others. And before that fashion, then who knows what, is now galloping. So they should be given some credit because, by the way of fashion, Gardini admitted which, if not in safeguards, is fragile. That is temporary. A bit 'like the rose that in the long shunned by gourmet psuedogourmet, are suddenly back in vogue for a few years later, resettle in their usual corner (bubbles included). So the point is not to be merry laugh for some of the nonsense spoken in a video, the point is to understand how to weave an organic relationship with the world of catering. That does not mean only Cracco, Bottura, Cedroni and the rest of the "Galacticos", but all the Italian restaurants. Tens of thousands of boards to approach and possibly "settle". Mica with all beers imaginable, only identifying the most "Acconci" a quel mondo. Che è importante sotto tutti i punti di vista: economico-commerciale, ovviamente, ma anche in termini di immagine e di diffusione del Verbo tra un target che, spesso e volentieri, non metterebbe piede in pub e birrerie.