Text and photos by Cesare Zucca
Back in the 70′ the iconic Fiorucci New York store discovered that music could actually influence and improve the sales. 
“Never play slow music, told me the legendary store manager Enrico Baroni, the man who helped the Fiorucci empire to bloom. Slow rhythm makes costumers slowing down; they loose the excitement of a new purchase and easily get bored of the shopping adventure. In our store we play loud up-tempo music either pop or disco and most importantly without any interruptions. That causes a shopping rush and improve the appetite of buying”
The world famous Japanese wagyu cows, in order to produce the tender kobe beef…non only are pampered with massages, drink beer and sake, but also spend their days lessening to Mozart! The body relaxes, the muscles stretch and they seem to enjoy the music vibrations.
Can music influence the aging process of wine?
In the magical atmosphere of the Podere Rocche dei Manzoni in the beautiful Langhe territory (in Piedmont region, province of Cuneo) resident wine producer Rodolfo Migliorini and one of the most influential living composers, Italian Maestro Ezio Bosso. 
Recently this extraordinary couple of creative souls and long time friends invited press, friends and all the people who in recent years have “filled rooms” of the company
The occasion was to introduce the brand new sparkling wine named Valentino Cuvèe 185th Door, an exclusive, limited production (only 1500 bottles and 150 magnun size) of the spumante cuvèe made with classic
chardonnay, pinot noir and locally rarely used pinot meunier. .
During an informal press conference, Rodolfo and Ezio unveiled the convincing theory that music can actually influence the wine making process, from the vineyard to the final bottle. Obviously many questions:
How a sparkling wine may get refined listening to music? Which kind of music?
Bosso selected among his works a “symphony for the wine”: a suitable composition to act during the wine aging process and to influence the second fermentation of yeast. Loudspeakers were installed in the vineyards and in the cellars. After a minimum of 4 vintages assembly, a percentage which varies according to the characteristics of each of them, 185th Door, during its life in the bottle, which lasts at least 8 years, is subjected to a measured musical stress and controlled to optimize the activity of yeast.
“We are the first to have thought of applying the vibrations of music to a sparkling wine refinement process, says Migliorini, At first, we proceeded by trial and after 12 years this project is still in an embryonic basis. However, with the data collected during the trial I can say that thanks to the music the activity of yeast is faster and the product is improved. Certain notes and sounds have frequencies that the wine seem to .. listen , enjoy and mature with a pleasant aging. In the coming years we will try to understand how to further influence the activity of the yeast, thus modulating the music according to our needs“.
Why 185th?
What’s behind that door?
Ezio as a co-composer of this innovative method, loved have a very unique and personalized name: The ‘door’ is linked to the theme of ‘the rooms’ the common thread of his recent albums.The 185, takes us the alphabet where the R (Rodolfo) is the18th letter while the E (Ezio) is the 5th. Ezio continues “The sounds coming from a violin and a cello, from a full orchestra or simply from my piano were able to pass through wood and cement of the barrels to create a chain of harmonies that reborn in a chain of wine.
It may sound a paradox, but now it is like
we could drink the music and lessen to the wine.”
The presentation was filled of love and music.
Ezio started with a corale by Bach, one of his favorite composer, then his masterpiece.“Following a bird,” and delighted the public with Chopin. A long and emotional applause gave the green light to a sumptuous dinner boasting traditional dishes of the traditional Piedmont cuisine, elegantly revisited
by Chef Maurilio Garola of La Ciau del Tornavento.
On October 25th your table may boast of one the most popular, loved, delicious and always surprising dish. I am talking about Pasta, the simple dish with basic ingredients, can be transformed into thousand of versions, either traditional or innovative.
The occasion? The annual celebration of the world pasta day .
Let ‘s start with…
I choose the wornderful green spinach Tagliarelle and Tagliardi,
Each region offers a wide array of varieties. From Spaghetti to Penne, from Lasagne to Rigatoni, from Farfalle to Tagliatelle, from Linguine to Tortellini…to colored and flavored pastas with squid ink, curcuma and chili and….
Let’s ‘plin’ i
Rino and Mauro Tesio, owners of the pasta factory Pasta Fresca Bon Aptit in Corneliano, since 1988 have been working hard to satisfy the cravings of pasta lovers, because this dish is a healthy and nourishing food which has made Italy famous all over the world. Ravioli del plin with braised meat are the traditional version of this pasta format, which is very popular in the Langhe region. 
EASY
Let’s travel to Mantua!
The technique of the infossatura (the burying) is dated back to the 15th century and used to hide food in secret pits to protect them from the raids of the Aragonese troops.
Life is a combination of magic and pasta
On October Saturday 8th and Sunday 9Th 
Cerreto will vibrate of 
Mamma Rita’s recipe of the day in Italian and English
Yesterday I went to the picnic lunch at the Palazzo Monti della Corte , in Nigoline right in the heart of the Franciacorta region, one of the best producer of sparkling wine.
The answer was Alessandro Cappotto, with a very interesting mini quinoa burger
Talking about fish a deserved. bravissino. goes to Stefano Cerveni from Due Colombe al Borgo antico.Its stewer of oven roasted local tinch was like eating paradise.
A traditional ‘manzo all’olio’with polenta Photo Cesare Zucca ©2016 
The territory of Franciacorta is a section of the Province of Brescia
Photo N.Tirelli
A legendary Franciacorta Brut , the exquisite 61 Berlucchi 
Photo N.Tirelli
In New York more than four million visitors experienced the amazing trill of 7500 gates saffron-coloured fabric panels decorating a spectacular 23 miles walk in Central Park.
our Milanese mothers, grandmothers and great-grandmothers used to exclaim.
Like these delicious polpette di mortadella 
So if you happen to have bought too much bread ,you have two options:
Check my article on ZesterDaily
Chef Massimo is coming out with a surprising solution.. paired with Berlucchi ’61 Nature 2009, ‘A true expression of our territory, says PR Cristina Ziliani, combining Chardonnay to Pinot Nero. More surprises, from the “Psychedelic Spin Painted Veal, not Flame Grilled” paired with Palazzo Lana Extrême
An exclusive dinner hosted by the emperors of the 
with a menu created by His Majesty three Michelin stars Chef
Bottura, proclaimed # 2 in the world by prestigious The World’s 50 Best Restaurants,
I loved the La Locanda del Notaio by Edoardo Fumagalli, Christian&Manuel Costardi with an unusual combination of squid, potato and kafa coffee powder. I adored the quite mediterranean Felice Lo Russo’black crèpe with haddock. Just superb…
I wasn’t sure about Tano Simonato’s, saffron gnocchetti that, to my opinion, were a little bit undercooked and kinda hard to bite. Unfortunately all menus are in italian and the lines to get your dish are sooo ‘italianstyle’ pretty messy. Prices are reduced as the quantity on your paper plate, so be ready to spend around € 40 to taste few specialties and some wine, plus the entrance fee.
New York e Milano.
studiate per allenare la forza, sviluppare agilità e bruciare grasso. Prevedono allenamenti yoga, tai chi e pilates, con esercizi che aumentano flessibilità, lasciando una sensazione di equilibrio, calma, armonia e benessere generale.
Un vero newyorkese non rinuncia al bagel, panino-ciambella di tradizione ebraica. È coperto da cereali, noci, semi di sesamo o papavero e tradizionalmente farcito con salmone affumicato, crema di formaggio, pomodoro, capperi e cipolla.
ristorante-loft dove un enorme graffiti unisce Lady Liberty alla Madonnina. Il menu è l’ incontro di due culture diverse, la tradizione americana e la creatività italiana, come il Burger Parmigiana, con tataki di melanzane e grana padano. Delicious!
Cosa più NY di un NY cheesecake? Da Vanilla Bakery (Via San Siro 2), Biancolatte (Via
Per fortuna la catena UCI e la rassegna Sound&Motion proiettano versioni originali sottotitolate in italiano.
dove cucina le ricette della nonna, come la potato salad, gli immancabili fagioli in salsa barbeque, la crostata alla zucca pumpkin pie e, naturalmente, il suo famoso pollo
and will serve “
Get ready for those ugly “frapuccino” and those artificially flavoured “latte”….
nontouristytourist.com 