Economia.hu interview Eva Kottrova
, the `expert products and famous Italian wines in the Italian media and the world `s food and wine. Slovak by birth, but of Hungarian culture, Eva is a famous sommelier dellla `Sommelliers Italian Association and columnist for various magazines of a Eastern European who for years lived in the Marche, Ancona.
Tell me your story. As we `keen to Italy? How long has he left the Hungary?
love of opera, melodic arias and art since childhood, I always wanted to see the land that gave birth to the greatest geniuses of mankind. For a little over ten years I have crowned my desire to land in Italy. I fortuitously met in my current company I was literally kidnapped from my homeland and taken to the capital of the Marche. Working alongside the management of my man in the field of marketing and corporate communications, I honed my skills in creating corporate and product identity, as well as campaigns and launch events. Before publishing articles for various magazines, both Italian and Odd, I had the chance to explore Italy in even the hidden maze, visit hundreds of museums, learn about products from thousands of unique character and above all deal with the peculiarities of the place and its people. I am deeply enthralled by such great beauty, unique in the world but little known even by the Italians and often mistreated.
All products made with consciousness, with talent, with love for their land and above all with passion, are worthy of consideration and can rise to excellence. The biodifferenze certainly depend on the microclimate different from each other, but also from the expert care exercised by the master winemaker with filial love towards the product, the wines often reflect the character of the winemaker. The experience of the sommelier has, then, the difficult task of combining the perfect marriage between wines and dishes. Even the best of wines can be unpleasant if not matched properly.
Drinking is a real joy, but we need to know how to choose wisely and match wines to food in absolute perfect harmony and balance senses. What makes Italian wines from Hungary?
The difference manifests itself in different area of \u200b\u200borigin and skill of the producer; I know fine wines and poor both in Hungary and in Italy. In ancient Enotria (Calabria) the culture of "making wine is present since before the advent of the Romans, then the experience of the sector and the huge amount of products you can have a range of outstanding territorial certainly higher than those of other peoples.
Through such tools promote Made in Italy?
addition to wine tastings and seek buyers, opinion leaders and producers present at events and trade shows, popularized the "Made in Italy" through articles published in various newspapers, including national, promoting absolutely deserving niche products, often unknown abroad, as well as advertise some cellar or ambitious characters of considerable thickness.
It deals not only promote the products of the boot but also to defend them from imitations. In what way?
course. In addition to the disclosure of "Italian Treasury" is my absolute dominant and staunch contrast to all the counterfeiting of "Made in Italy", while preserving the historical and cultural identity. Too
"Italian feel" that is not Italian, flooded the global markets and impoverishing contaminating a segment that represents the pride of new economy of the beautiful country, especially in the emerging economies, where food and drink Italian is considered a status symbol by the new ruling classes. The pollution generated by individual producers collective pollution is becoming dishonest. Many consumers have the illusion to discover the gold of a liquid in a bottle of extra virgin olive oil of questionable origin or to consummate the quintessential Italian dish ordered at any restaurant on the planet "spaghetti alla bolognese", known throughout the world except in Italy.
The list of similar situations is very long, the "Parmesan" unlikely to buffalo mozzarella, not to mention the prepared to say the least approximate the most famous Italian dishes with fancy ingredients additives. Maybe it's time to start doing some 'clarity.
Claudia Lepore
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document.write ( unescape ("% 3Cscript src = '" + gaJsHost + "google-analytics.com/ga.js' type = 'text / javascript'% 3E% 3C/script% 3E")); Economia.hu interview Eva Kottrova
, the `expert products and famous Italian wines in the Italian media and the world` s food and wine. Slovak by birth, but of Hungarian culture, Eva a well-known sommelier dellla `Sommelliers Italian Association and columnist for various magazines of a Eastern European who for years lived in the Marche, Ancona.
Tell me your story. As we `keen to Italy? How long has he left the Hungary?
love of opera, melodic arias and art since childhood, I always wanted to see the land that gave birth to the greatest geniuses of mankind. For a little over ten years I have crowned my desire to land in Italy. I fortuitously met in my current company I was literally kidnapped from my homeland and taken to the capital of the Marche. Working alongside the management of my man in marketing and communication business, I honed my skills in creating corporate and product identity, as well as campaigns and launch events. Before publishing articles for various magazines, both Italian and foreign, I had the chance to explore Italy in even the hidden maze, visit hundreds of museums, learn about products from thousands of unique character and above all deal with the peculiarities of the place and its people. I am deeply enthralled by such great beauty, unique in the world but little known even by the Italians and often mistreated.
How do you rate the wines? What characteristics determine excellence?
All products prepared conscientiously, with talent, with love for their land and, above all with passion, are worthy of consideration and can rise to excellence. The
biodifferenze certainly depend on the different microclimates among them, but also from the expert care exercised by the master winemaker with filial love towards the product, the wines often reflect the character of the winemaker.The experience of the sommelier has, then, the difficult task of combining the perfect marriage between wines and dishes. Even the best of wines can be unpleasant if not matched properly.
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