9:55 PM
Day 4: scouting Castelmezzano in the Lucanian Dolomites. Highlight of the day:
1. Meeting kindred spirits. The guide I met today was super aligned with the type of tour I want to create. She’s a geographer and very into using tourism as a force to strengthen communities. This kind of research trips actually start months before arriving as well as the conversation with the people I want to meet. So when I finally get to meet them in person is quite special to me.
2. Met another amazing maker today. Pina Caruso, who makes an amazong award winning gelato. Can’t wait for the guests to taste it.
3. I had the realization that I’m very inspired by people who have build their life in a way that allows them to be the fuller expression of themselves.
4. Since research trips are not just fun and tasting gelato I’d love to share also the less sparkling things. While meeting farmers is very inspiring, dealing with some institutions is incredibly frustrating. Unless you have the right network you can’t access the things I’d like to offer to guests.
Show transcript
They sold it to me from the gelato base—you can really feel it. Then yesterday, a customer came and said to me, “Did you change something in the gelato? I don’t know, they’re more consistent.” I said, “No, to tell the truth, right now it’s the cows that are eating something different. That’s why you can feel the difference.”
They haven’t even started again to come out, because there was a lot of rain, so they ate the forage that they had, and the milk is different. Soon you’ll start to taste, especially in the fior di latte, the scent of the grass they eat. But, oh well, this is the secret.
Auto-generated transcript — machine-generated translation from Italian.
Me l’hanno detto dalla base del gelato, si sente proprio. Allora, ieri è venuto un cliente e mi ha chiesto: “Ma avete cambiato qualcosa nel gelato? Non lo so, mi sembra più consistente.”
Gli ho risposto: “No, a dire il vero in questo momento sono le mucche che stanno mangiando qualcosa di diverso. Ecco perché si sente la differenza.” Non hanno ancora iniziato a uscire nei pascoli, perché c’è stata tanta pioggia, quindi hanno mangiato il foraggio che avevano, e il latte è diverso.
A breve si inizierà a sentire, soprattutto nel fior di latte, proprio il profumo dell’erba che loro mangiano. Ma questo è il segreto.
Auto-generated transcript.