Gianni Mura is a sportswriter I love the most. His articles about cycling and football are true masterpieces, and always read with great interest and pleasure. But Gianni Mura is also a great expert on wine and food, so I thought that a person who writes with great style things that coincide with my great passions deserved to be interviewed on my blog.
I then wrote an e-mail to your e-mail address, but not having much hope of response, given the substantial commitments that journalists daily.
With great pleasure after a while, instead, I received your welcome response and now I'm here to interview a person whom I respect very much.
His articles are in fact not merely describe the results of the sporting event, but tell stories, they discover new aspects related to sports champions, are the pages of life. And on Friday the Republic also appreciate his weekly column about restaurants.
In my opinion it is no coincidence that they are always the big names in sports journalism to be also of great food and wine experts. For example, I think even the great Gianni Brera, including Gianni Mura was a great friend and on which he wrote after the death of Brera, a very good article entitled " The Brera without. "
Gianni Mura, a few years ago, also wrote a book, "Yellow on Yellow " I really enjoyed it, because it brings together a lot of my passions like the Tour de France, France, yellows and eat / drink well.
Gianni Mura, after many years as " suiveur " to the Tour de France has always followed this race with the same enthusiasm?
From the sporting point of view is less enthusiasm. Doping gives great disappointment and a lot of work conditions. Remains always the hope that doping can be definitivamente sconfitto…
L’entusiasmo del viaggiatore invece c’è sempre. Girare la Francia, anche dopo venticinque Tour, è sempre bello. C’è sempre un paesaggio, uno scorcio, un qualcosa di bello dietro l’angolo che vale il viaggio.
Nel suo libro “Giallo su giallo” parla della Grande Notte del Cassoulet, un gran ritrovo di giornalisti ed amici per mangiare un gran piatto della cucina tradizionale del sud-ovest francese. Anche se quella era un’occasione particolare, in ogni caso al Tour organizzate davvero delle “rimpatriate” simili?
not like the book. But when you can, you find yourself with pleasure. Maybe not in fifteen people, but in six or seven, yes. The timing of the dinner is an important moment after a busy work day for lunch when you do not have the opportunity to eat well. But everything depends on where you are located logistically. Journalists accompanying the Tour de France and there are lots of great dispersion of the different connections between the various villages adjacent to the locations of the stage.
What do you expect from the upcoming Tour de France? Will our Low Nibali and to make a quantum leap in and win something more important?
Nibali'm curious to see who has made an excellent 2010 season by winning the Vuelta also great. I think it's rather low on the wane. I must honestly say that last year did a great Tour de France.
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| Photos taken from the site http://www.letour.fr/ |
And the Grand Départ of the Tour de France Vendée what you give to the fans and journalists in terms of food, wine and landscape?
From the point of view of landscape not much. The Vendee is a bit 'flat, although it is not far from Britain, is a far cry from the latter. The Vendee is flat, the UK has moved. It 's a sort of Britain Series B.
However, there is the Puy du Fou and Noirmoutier, an island famous for its flat potatoes, mimosas and a sentence of the painter Renoir, which held its waters far more impressive than those of the Mediterranean. Cycling island is famous for Gois, a narrow lane that opens into the sea, only passable at low tide. The terrain, made slippery by algae, it's always someone fall.
I have read his wonderful article on Simenon's Inspector Maigret. The simple and traditional cuisine that she loved Maigret will survive or will be supplanted by sushi, sashimi and so on?
people sooner or later stuferà of sushi and sashimi. I'm just a fad. You return to tradition in which Italy is much more equipped in France in terms of the number of dishes. From this point of view Italy beats France 5-0!
She edited a book of food and wine on Friday of the Republic. What are the latest trends in Italian cuisine?
You are going to a cautious and innovation towards a lighter cuisine. In this way you can combine the good with the needs of traditional health-conscious, increasingly felt today.
What are the main differences between the Italian and French cuisine? They are going in the same direction?
French cuisine is less innovative and more codified, for instance the pot au feu or tournedos Rossini. But there is also less than in the past French cuisine unless you go to eat in some small villages. The French cuisine is also more "international" of the Italian. Wherever you find the foie gras (which for reasons I do not eat more "ethical"), the coquille St. Jacques, lobster or the filet ...
What do you think of the phenomenon of foodblogging ?
I can not make judgments because they usually do not read the blog and the few sports that I read are not relevant comments out of this world. I do not dedicate myself to blog because I already wrote in a newspaper and have no time to do it on a blog. Certainly a great opportunity for graphomania. I admit that even those of food and wine may have some function of "buzz" for the purchase of certain products.
is coming " flamme rouge" of my interview .... When's the next book of the "Yellow on Yellow"?
There will be a second yellow, but not quite immediately, will be the result of "Yellow on Yellow" starring again Magri.
Thus ends the interview with this great journalist that I admire sincerity and kindness. Thanks again!
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