REGIONAL ITALIAN CUISINE: THE EXCELLENCE OF OUR TRADITION

Fusion cuisine, ethnic foods, Sushimania ... .while food fads come and go, the 80% of Italian people think that traditional cuisine is still the best.

Our regional foods, famous worldwide for the excellence of the raw materials, are also index of belonging to a community, a territory, a culture able to provide us an identity that is resistant to the uncertainties of the present time.

"Today more than ever,"says the sociologist Francesco Morace "you feel the need to be reunited to common roots."

The regional recipes - such as those proposed at the restaurant "La Goletta" inside Grand Hotel Villa Serbelloni - invite us into a dimension of sharing and conviviality, of psychosensorial rooting into the territories of a memory which is physical, cultural and social at the same time.

POETRY AND LOVE AS OUR ROOTS

Increasingly aware of the value of our regional wine and food excellence, the chefs and lovers of good life combine the research of taste with a tradition which is less passive and more aware compared to what happened in the past.

"This is the result of the customization process we have experienced in the last twenty years," says Morace.  "Yesterday, indeed, we had to disengage ourselves from the group and from traditional codes in order to acquire more freedom. Today that we have that freedom we can do two things: isolate ourselves in a very private and individual world of cocooning, or go back to the values ​​of the community and strengthen relationships. Well ', I would say that we chose the second way! "

After all, what could be more pleasant than to sit down at the table, relax and surrender to the innate poetry of food?