SortAndra Ianni (Rome, 64 years old) is Expert of gastronomic culture, wines and spices And he lives in Bracciano. He is a member of many national sommeliers associations and since 2010 he collaborates in the editorial staff of the guides Osterias of Italy And Slow Wine.
Studying the ancient recipe books of Isabella Orsini de ‘Medici, dating back to 1593, He discovered and reproduced the hypoclas formulaa spicy and medicine liqueur that is marketed today.
8.30 am
“As soon as you wake up I visit my very small gardencheck if the saffron is ready, step on the liquidambar leaves and keep the maturation of oranges under control. I have breakfast with green tea, whole rusks, organic jams ».
Sandra Ianni, expert in gastronomic culture, wines and spices
9 am
“It is the most productive moment of the day. I write ideas, I focus on projects for the future and see the programs in progress. I am preparing the intervention that I will do (on November 13) for a seminar on the cuisine of Eleonora d’Aquitania and Grazia Deledda in collaboration with Epulae, the food and wine academy of Cagliari. In my field it is essential to be updated and it is in the morning that, if needed, recovery online the culture interventions of food that I could not follow in person ».
A corner of the well -kept garden of Sandra Ianni
1 pm
“I never give up lunch. No alcohol, many vegetables, legumesa veil of cheese and the freshly collected educated flowers, which put me in a good mood ».
3pm
“It’s time for the walk With my husband on the lakefront of Trevignano Romano, who allows me to keep me trained and fill up with oxygen, smells and colors ».
Among the foods proposed in themed dinners, the candied melanchol, an ancient variety of bitter orange.
5pm
“I develop the dishes to taste in the dinners I organize inspired by the cuisine of historical characters: The recipes of Gaia Caecilia (Etruscan of noble descent, wife of the fifth king of Rome Tarquinio Prisco who ruled the city between the VII and the 6th century BC), of the emperor Tiberius, Cosimo de ‘Medici, Lucrezia Borgia, Cristina of Sweden, the emperor Charles V … is a way to revive the history, which I am very passionate about, and to deepen the origins of the ingredients, Guests, in a speech that unites anecdotes and curiosities. Some ingredients are no longer available on the market, such as the Garum, the famous seasoning of ancient Rome based on fish, but can be reconstructed. Also for cooking we are able to use methods up to the 16th century: grids, skewers and couple ».
“Geography of taste” by Massimo Montanari (Italian Touring Club).
8pm
“I only take a herbal tea. But if I have guests I take care of them and my happinesspreparing a real dinner, taking care of the combination and succession of wines, from appetizer to cake in particular. I pay close attention to decorating the table and following the presentation of the dishes, already important in the Greek, Etruscan, Roman and medieval civilizations, even if the modern concept of Mise en place It was processed by Augustte Escoffier in the 19th century ».
10 pm
“I’m going to bed very early. I like to bask among the blankets to read a few page of an essay. At this moment I have in my hands Geography of tasteessay on the link between flavors and places. During the weekend I dedicate myself to pure ozio. It is the moment when the best ideas come to me ».