From the Mozzarella di Bufala Made in Sicily to the wine-pizza combination which is now increasingly fashionable. These are some of the topics of the second episode of good land, the program conceived and conducted by Fabrizio Carrera who airs on RTP on Friday at 9 pm (with reply at 11.15 pm always Friday and Sunday at 15.15). The opening service is dedicated to a company, one of the very few in Sicily, specialized in the production of buffalo mozzarella.
It is Anasita estate between San Filippo del Mela and Milazzoin the province of Messina. If you think of buffalo mozzarella, you think of a spinning cheese produced in Campania and more precisely between Cilento and other areas of that region. And instead thanks to the passion and resourcefulness of Salvatore Isgrò and his family and collaborators, this company has become a reference. Breeding in biological regime, undisputed quality and direct sale for customers. Alberto Isgrò himself, son of Salvatore involved in the breeding of 400 hoaxes tells of how the hoaxes were actually present in Sicily at the time of the Romans and then moved definitively to Campania. Today an ancient tradition has returned to our island. The service also tells the mobile phases and provides some suggestions on how to eat it at best.
The second episode of good land also dedicates space to some journalists and great experts who take stock of the potential of Sicilian wines between strengths and critical issues with interesting ideas for entrepreneurs in the sector. An interview with Vincenzo Russoprofessor of neuroscience at the IULM in Milan, on the other hand, is the pretext for knowing more how our brain behaves in front of a label of wine or a food on a shelf of a supermarket. Enza La Fauci, president of the Protection Consortium of Doc Faro tells the red wine obtained from native grapes that boasts this denomination of origin controlled by the ancient origins and whose territory coincides with that of the Municipality of Messina.
And to conclude the episode a service dedicated to the wine-pizza combination. In spite of a decrease in consumption in the most qualified pizzerias more and more often there is a wine list with various types to choose a white, red or a rosé to drink with a daisy or a four tastes. An unthinkable trend until a few years ago. And for this we interviewed some experts and sommeliers and two renowned pizza chefs such as Gioacchino Gargano of Saccharum in Altavilla Milicia in the province of Palermo and Daniele Vaccarella in a manner in Palermo.