Identità Golose at the Festival to talk about guides in the internet age
Let's talk less about food and wine and more about food: this is the invitation that Paolo Marchi it sends journalists, the media and in general those who communicate food in Italy. Trademarks will participate in the Festival of Food Journalism bringing his experience, and that of Identità Golose, to the debate on "2.0 food criticism: from guides to blogs" (25 Thursday at 18.30).
Paolo Marchi 20 March 1955 was born in Milan. He worked on the Giornale until 2011, dividing his time between sport and food and wine criticism. In January 2004 is the idea that changed his life: to realize Identity Gourmet, the first Italian congress of cuisine and pastry art. "Has been - explains - the first congress on the theme of food to come out of the Spanish borders. He was there indeed (San Sebastian 2003, Madrid 2004) that until that time there was talk of food. But never call the cooks. We transferred the idea to Italy and we asked ourselves: what is innovative about cooking? This was our starting point, what we really wanted to highlight. But there is also to say that, in our country, there were a number of emerging talented chefs like Cracco, Scabin, Bottura, who helped change the scenarios. Until the 80 years it was difficult for someone to choose a restaurant based on the cook, but today it is the norm: we look for quality, excellence ”.
Identità Golose was born, according to Marchi, "As a place where Italians from the food and wine sector could have their say". In June 2009, made its debut in London, in the 2010 in New York and in San Marino. This year is scheduled from 6 at the 8 March in Milan: the theme will be the force of freedom. "We will welcome over a hundred Italian and international chefs, who will present their dishes and participate in the workshops, where they will reflect on the concepts of creativity and conviviality".
"Today - tells Marchi - our Guide to Restaurants of Italy, Europe and World, born in 2009, is only more online. The reason is obvious: that is the new means of communicating food. But the point is that the internet has also changed the judgment parameters of the reader: today, for example in blogs, the beauty of images is more important than the taste of dishes. More to the form than to the content. As for the discourse of those who are most influential in communicating food today, I think it is above all a matter of the audience. If it is true that anyone, on social media, can have his say, as it was once done by going down to the bar downstairs, it is also true that often this apparent power to influence others is only an illusion, because one's audience is scarce, made up of a few people, numerically irrelevant. Much is therefore entrusted to the attention and interest of the user, or of the reader. The world has changed and I would say that I like it, it intrigues me, even if I know too much online presumption ".
By Daniele Angi
