Zanellazine #2 english version

Page 1

risveglio spring 2014

issue 2

sognare il cambiamento













The awakening, dreaming a change Still in autumn, an inspiration found us, when we launched the spring issue of zanellazine. The need of a new project which could help us to change our habits and lead us into a new future, beautiful but simple. Creating for us that sensation of wellness, pleasure, happiness that comes true. Spring, returns cyclically and opens up to the new, and represents the desire for the awakening, as does Easter with its mysterious symbols and tradition deeply instill in us: the egg, with its perfect shape which contains life; the bread, which changes itself and prospers thanks to the yeast which is nothing but a part of the dough that self-transforms and renews itself, the candle, light, dark and wax, made by the fervor of the nature which restart in spite of us. Perhaps thanks to somebody that care about it rather than us. Dreaming a change is something utopic. But if we realize that even a small change can make us more serene, more alive, more available, more flexible in that case it really helps us. For us it has been meeting people: Lotte, in The Netherlands who has presented us with a huge contribution for zanellazine. It has been discovering those who like Corrado and Piera, and Sara had chosen to create their new lives through the making of bread; is playing with Adele at her birthday party by making her favorites puppets and colorful cakes; is sharing between us the Easter brunch made with good old and new recipes, is admiring and taking example from the perseverance, and the courage of every small and big bird which design, build and recover its nest, is beginning to take care about nature, growing it with respect starting from the bees or even from a hen‌. Small things, small beautiful things which tell us something. Join us! Giovanna & Lucia

authors giovanna zighetti lucia zamberletti graphic designer battista maconi

collaborators: lotte-marijn millar roberto tomei elena cattaneo tobia alberti forno irismargherita michele capasso maria bruna capasso antonio zamberletti franco zighetti marco borroni chiara dattola via zanella cristina insalaco maria bruna zighetti cristina mascetti glauca broggini

artist, mother, photographer

photographer, illustrator, wanderer

journalist, blogger, architect

I’m a picture that changes, aims

the art of bread on your table therealjunkfood

writer, musician, student

pictures, good music, food architects, photographer, fisherman

great grand-father, photographer, doctor

Franco Zighetti Fotografia

publisher, graphic designer, friend

artist, illustrator, blogger

associated creative friends designer, dancer, dreaming creator

sister, mother, grand-mother chef, a good friend concrete supportive creative friend we would like to thank:

rina galimberti francine depryck marilena parini natasha bovio emi bertolina







la pasta madre via zanella è un nido wreath tart

page 4 page 6 page 10 page 16 page 17

calicò bijoux la festa di adele

page 18 page 20 page 21

forno irismargherita honey bee cera d’api

page 26 page 28 page 32 page 36

brunch di primavera hot cross buns

page 38 page 40 page 45

ricomincio da una gallina books little pleasures social eating

page 50 page 53 page 54 page 55 page 56



lamadre pasta A lesson with Sara Maestroni, psychologist and biologist who has radically changed her way of eating which has now become her subject for research and work. this meeting is told by a teenage boy photos by lucia zamberletti & mariabruna capasso


Good bread, Bad bread Bread is probably the most known and consumed food in the world. Apart from being cheap and easy to find it is also nourishing, good and healthy, a form of energy and is filling. Sometimes the word bread is even used to indicate food in general. Furthermore bread is usually eaten together with most of the other food that we eat every day. Although we have said that bread is so well known we must also say that little is known about what goes on behind the scenes in the making of bread i.e. who prepares it, where it is prepared and how it is prepared etc. etc. Probably most of the consumers think that bread is always prepared in the same way, with the same ingredients, always with the same methods and by the same people. This isn’t true of course. Good and Bad bread do exist. The latter is the one most commonly known and eaten, without knowing how it has actually been produced: super - accelerated rising, unhealthy ingredients, all studied for bigger profit margins for the industry. Luckily good bread does exist. Unfortunately few people as yet are familiar with it. A good bread consists of a slow and laborious preparation which needs a background knowledge in different scientific fields; the good bread more than just simply to be eaten it is made to help us eat healthily. Obviously the profit here is in a better quality of life. I’ve come to know this type of bread thanks to Sara, a young biologist/psychologist. Sara has been preparing not only her own bread with homemade yeast but most of her food for the last few years after an allergy she had. The process of using homemade yeast is tiring, slow and needs all the knowledge as mentioned in the above. Homemade yeast is a living substance which needs the knowledge of chemistry and biology, continuous care, a long rising period and most of all a lot of dedication. This dedication may not be materialistically profitable but definitely it betters the mental and physical health of who carries it out. Here therefore lies the difference between Good and Bad bread: not the flavour, not the colour, not the smell, neither the weight nor the economical gain, but all that goes into the making of a good bread. Michele Capasso


nest of moss, flowers and entwined twigs, handmade ceramic eggs


crocheted nest, hand painted eggs

paper clay nest, handmade ceramic egg

wood nest, vintage and wire eggs


Via Zanella is a nest We are a group of creative friends who have organized a street market twice a year, a great event for fund raising for the “Varese con te� association which helps terminal cancer patients and their families. We meet together to work, celebrate and think of new projects, Via Zanella is our nest and the theme which each one of us has followed. The aims of the newly formed Via Zanella Association are to promote and help people express their talents and capabilities in art and craft and creativity. Our association is inspired by the principles of simple living, sharing and helping each other. Zanellazine is our means of spreading this point of view of people and things which are beautiful, simple and help to brighten everyday life. For this project we are continually looking for new collaborators to share and develop our ideas. Contact us:

photos by roberto tomei creations by via zanella

felt blue tit nest entwined with twigs leaves and feathers

place named nest with olive leaves and spring flower, naturally coloured eggs

tagliatelle and rosemary flower nest and fresh laid eggs from via zanella

the Barone Rampante house nest


a narcissus bulb has grown inside a robin’s nest, placed on entwined plum tree blossom


puff pastry tarts with sunny side up egg, scrambled egg and poached egg dressed with ricotta, bacon, wild garlic and seasonal vegetables




via carrobbio 15 va t/f 0332.234945


LA FESTA DI ADELE Adele is now two years old and is mad about Pingu, Tit첫 the fox and dinosaurs, all present on the table with her favourite cakes, necklaces made of sweets, biscuits and mixed berry tarts.

playing, colouring and having a good time photos by antonio zamberletti curated by lucia zamberletti & giovanna zighetti

Plain and chocolate sweet pastry 200 g plain flour 100 g butter 100 g sugar a sachet of vanilla powder 2 egg yolks 2 drops of lemon juice a pinch of salt dark chocolate cocoa preparation time: 10 minutes cooking time: 20 min tarts cooking time: 10 min biscuits cooling time: 30 min light the oven at 180째 C Beat the sugar and the butter cut into small pieces, gradually add the flour, vanilla powder and the two egg yolks (and if necessary add a little milk). Finally add the lemon and salt and continuing kneading until you have a firm ball of dough. For the chocolate pastry add dark chocolate powder at your discretion with the flour.


crema pasticcera 300 ml milk 2 egg yolks 60 g of suger 30 g of plain flour a sachet of vanilla powder 2 strips of lemon peel Heat the milk and the vanilla powder with two strips of lemon peel in a milk pan. In a mixing bowl beat the sugar and the egg yolks, gradually add the flour until you have a smooth yellow mixture. Add the mixture to the warm milk and on a very low light stir continuously for three/four minutes until you have a smooth thick cream.

TART ELLETTE sweet chocolate pastry crema pasticcera mixed berries pansy



f o r n o fffirismargherita ofoororrrnnnnoooo irismargherita irismargherita irismargherita irismargherita

bread and passion photos by tobia alberti text by piera imberti


The story of a radical change that started thirteen years ago has today transformed into an activity which is a choice of life. Corrado and Piera themselves tell us about the turning point which has now become the realization of their family’s dream. The forno irismargherita in Montegrino Valtravaglia Varese, offers a vast choice of organic bread which is good, clean and ethical and of which the main ingredient is passion, available in the province of Varese.

The thoughts of Corrado Alberti interpreted by Piera Imberti. When one gets up in a morning and isn’t motivated… the time has come to change! Where does one start? In which direction? How? How many questions to face! And, above all, how important it is to create a Silent Space inside of us to allow the answers to immerge. I started with a passion, from what I like doing: manipulating and giving form to dough. I started searching for something which had value for me, which allowed me to give to other people a good quality product, made not only with passion, but also with first class, healthy ingredients and all the knowledge inherited from past generations. Therefore it has been interesting to visit others bakers who, like me, pay attention to the quality of ingredients and listen to their stories and experiences, gathering and sharing precious information, hopes and inspirations. The moment has now come for me to begin alone. I experimented, tried and tried again, always walking towards the dawn of a new experience, inventing and playing, feeling, while kneading the dough, an evergrowing enthusiasm. So, slowly slowly, the dream became realistic in the eyes of the world. I can’t say that it has been easy or that it’s not a heavy job, but the choice of following my heart has been worth it. The desire that I still have to knead the dough and take it into the daily lives of people, helps me smile through the most difficult moments, it accompanies and supports me through the nights when I’m alone in front of the burning fire, that fire that reminds me of the interior flames in my soul which kindle my passion. I firmly believe that Passion is the fire of Life, the spark which connects us to “Everything”, it makes us feel part of the perfection that not only surrounds us but goes much further, where, expressing one’s uniqueness, each one of us finds a place for themselves in the world contributing to the realization of that perfect Majestic Symphony which is waiting only to be developed. forno irismargherita



taking care of nature photos, text and illustrations by lotte-marijn millar


A bee colony exists of a queen, workers and drones. A healthy colony in summer can consists of up to 50.000 bees. The queen lays eggs after her nuptial flight in which she will get impregnated by up to 14 drones. Young workers take care of the larvae, feeding them and cleaning them. When the larvae are matured the cell will be caped and the larvae will pupate, remaining in the caped cell until fully grown bees emerge. Development time depends on what bee finally emerges, a queen taking 16 days, a worker bee 21 days and a drone 24 days. In the first few weeks of life, the worker bees perform some easy tasks like cleaning, feeding the queen, workers, drones and larvae. They also take in nectar and convert it to honey: they regurgitate the nectar from a special stomach, letting water evaporate in the warm air of the hive on their tong, and adding enzymes to the nectar in the process. Then the workers store the honey in comb, sealing the cells when the honey has the right water content. After those weeks working in the hive, the workers are ready to forage for nectar and pollen. The life of a summer bee lasts up for about 6 weeks. The winter bees live for up to 5 months. Since late summer to early fall, worker bees stop feeding the drones, as their task has been served and the colony can’t afford to feed them during the winter months. The early autumn is the time that the beekeeper has to prepare his bees for winter. He has to repay the bees for all the stealing he has been doing during the spring and summer. This often consists of sugar syrup which the bees would store in the comb like they did the honey. This will have to be enough to sustain them during winter which they will spend in a winter cluster that moves through the hive following the food stores. The honeybees forage in a radius of three kilometres around the hive. Foraging bees will make clear to the other bees where to find nectar by doing a “waggle” dance, which consists of a kind of a “8” figure. The angle of the centre of the 8 to vertical represents the angle to the sun the food can be found at. The length of the dance represents the distance to the hive and the fierceness of the “waggle” is a measure of the abundance of the food found. There is much to do about the bees these days. We see a lot of colonies dying. It is still not clear what’s killing them exactly. There are few possibilities which combined are disastrous: pesticides-neonicotinoids varroa mites habitat destruction (green deserts) Pesticides Honeybees pollinate our crops. We humans want to “protect” our crops against insects with pesticides. These pesticides could well be a serious risk for bees. Once the pesticides enter their system, the bees will get disoriented and won’t be able to find their way back to the hive. Leaving them to die… Varroa mites Varroa mites are originally from Asia (Indonesia), but colonized most of the rest of the world in the last century. The mites carry viruses which they transfer to the bees, while feeding on their hemolymph. The mites multiply by being in the cells with drone larvae before the cells are

capped. In the cells they will lay their eggs which will hatch and feed in the developing drone. Mites like drone larvae best because the drones spend the most time growing from larvae to adult bee, giving them more time to feed and develop. One of the viruses the mite could transfer onto the bee is the deformed wing virus (DWV). A virus common to bees but which is only visible in bees belonging to hives that are heavily infected. The virus will cause the pupae not to develop proper wings. After emerging from its cell the bee will not be able to fly and will die in few days. Habitat destruction Farmers want their fields only to grow certain crops or plain grass for their animals. Beekeepers call this the green desert. Places which don’t have any flowers for the bees to feed on. A solution to this problem would be to have borders to the fields that have wild flowers, not only for honeybees but also for solitary bees and many other insects that could actually be beneficial to the crops growing in the fields with little decrease in productivity. A good flower mix suitable for bees consists of: Cornflower - Sunflower Of course there are more Malva - Phacelia specimens but Dill - Coriander these are common and Serradella - Marigold easy to grow. In the EU there is an agreement to use less pesticides or none of the neonicotinoids for at least four years. The Varroa mites have to be “destructed” by the beekeeper in a variety of ways by methods that will not deteriorate the honey. The bees won’t get hurt but the mites will be killed. Flower strips have to be introduced in “green deserts” to give the bees more foraging grounds so they will be able to collect enough food. My husband is a biologist and therefore very interested in all things living. When he heard about the plight of the bees he wanted to participate to “save” them. The best way to do that is to become a beekeeper and buy a colony. That’s what he did. He took a course to learn how to manage a colony and started his humble journey. You can read all about it in English at:


i p a ’ era D


do it yourself

Beeswax is used in a lot of different ways. In beauty products, in candles or in food. There are all kinds of “natural” recipes on the internet for lip balm with beeswax for instance. In this case we are going to make candles. It’s a very therapeutic almost ZEN-like way (it takes some time) to make something you can either use yourself or give away as a gift. The smell of beeswax is very aromatic and gives a sweet like scent to a room. lighten up your Easter photos and text by lotte-marijn millar

Necessaries: 2 kg of beeswax (you can order online) enough for at least 30 candles of 2 cm Candle fuse or just plain cotton, only for small candles, size 8 (you can order online) A pan Water A gas or wood stove Saté sticks Coffee can (check it to be water tight) or a heat resistant glass bottle (which I’ve used this time) Preparation: Put the pan on the stove and fill it half with water and bring it to a simmer. Place the coffee can in the middle of the pan. (au bain marie) Cut the beeswax into small pieces and place in the coffee can, wait till the wax melts. Prepare your fuse onto your saté sticks, leave the fuse longer than you want your candle. When the wax has melted the temperature has to be hot enough to stay liquid and cold enough to stick to fuse and not melt off at the same time. It’s a matter of trying. Then lower the fuse into the beeswax. Pull it up again and wait for it to set. Straighten the fuse. Lower it back into the beeswax again and repeat all over. Keep the level of wax at a constant. So put every now and then new pieces of beeswax into the coffee can. Wait for it to melt and then continue the process. Keep the bottom of the candle nice and straight. Cut the dripping off now and then. What to do with the leftovers. I’ve taken some tea lights and took out the fuse of the paraffin. Before you refill you have to keep the fuse upwards. You can use saté sticks crossing each other on top of the aluminum cup. Then refill the cup with beeswax and wait for it to set.




h c i d n u r Bprimavera

revival of traditions photos by roberto tomei curated by mariabruna zighetti & cristina mascetti


en with schmarr raspberry compote 4 eggs 1 tsp of sugar 400 ml of milk 200 g of plain flour 70 g of melted butter icing sugar  Heat the oven to 120° C Mix the flour, egg yolks and sugar. Gradually whisk in milk until you have a smooth batter. Whisk the egg whites until stiff and gradually spoon into the batter. Grease a 30 cm baking tray with the melted butter and pour in the batter. Place in oven and when golden brown turn over and cook the other side. Once cooked break into small pieces and sprinkle with icing sugar Accompany it with raspberry or apple compote.

ricotta blinis makes about 20 blinis 2 eggs 2 large dessert spoons of plain flour 250 g of drained ricotta half a glass of milk pinch of salt  Mix all the ingredients together Lightly grease a frying pan each time with butter and add a spoon full of the batter. When ready turn over and cook other side. Spread them lightly with sour cream and arrange on a plate with slices of smoked salmon

esto s with p e p e r c green crescenza and ham makes about 30 crepes ½ liter of milk 4 eggs 250 g of plain flour 30 g of melted butter a pinch of salt 50 g of spinach leaves (washed and dried) crescenza slices of boiled ham parmigiano pesto bechamel Blend the spinach and flour until the mixture is green. Add all the other ingredients and blend again until to a smooth batter . Lightly grease a small non-stick pan, when heated, poor in a small ladle of batter, enough to cover the pan when ready turn over and cook the other side. Once the crepes are ready spread with a little béchamel, cover with small pieces of crescenza a tea spoon of pesto and a slice of ham, fold twice to obtain a fan shaped crepe. Place in a lightly greased oven-proof dish sprinkle with parmigiano and small pieces of butter and cook at 200° C until golden.


mascarp h t i w s Scone

and blueberry jam

makes about 20 scones 90 g of butter cut in small pieces 350 g of plain flour 3 tsps of baking powder a pinch of salt 3 tsps of sugar 2 beaten eggs approx. 100 ml of cream Sift all the dry ingredients. Make a well in the center of the flour and fill it with eggs butter and cream. Mix until you have a dry soft dough. Roll out on a floured surface to a thickness of 2 cm. Cut out the scones with a 5 cm cutter Cook in the oven at 200° C for about eight/ten minutes until lightly colored . Let them cool on a wire trade, cut in half and fill with mascarpone and blueberry jam



comp pple


greek youghurt

blueberry jam



raspberry compote

exotic fruit chutney

Hello, so nice to meet you! I’m Lotte-Marijn Millar, a 33 year old woman, wife and mother of a little girl of three. I live in the city of Groningen, The Netherlands. I’ve been to art academy and have traveled a long way to become what I’m now. As a freelance photographer I’ve photographed weddings, portraits, food as a freelancer, but also did assignments for magazines here in Holland. I’m inspired by everyday kind of things. A magnolia tree in full bloom or how the light hits the curves of a landscape. I’m always searching for the essence of an image/face/landscape/flower. Nature is something my husband and I find very important. That’s why he started to manage a beehive. In that way we can contribute a bit to preserving this beautiful planet for following generations. Family life is also very important to me. I enjoy good conversation and dinner with friends. Besides taking photographs I also like to linocut, draw, cook and crochet of knit. I’m very honoured to participate and be a part of the creative team of Zanellazine . Hopefully you’ll enjoy my contribution. I loved every minute of it! With kind regards, Lotte-Marijn Millar


Hot Cross

Buns a Northern Easter tradition photos and text by lotte-marijn millar

When I signed up to join Zanellazine team I told the creators I would like to tell something about the Easter tradition of baking “hot cross buns”. Where for the Italians the “colomba” is a typical Easter bread, the hot cross bun is for the English. Bread has long played an important role in religious ceremonies and holidays. The symbolic shapes and special ingredients were to celebrate an occasion. Tradition and religion have intertwined in our modern life. But the Easter tradition is older than the ones of Christianity. The pagans worshipped the goddess Eostre. A Saxon/ Germanic Goddess of light. Eostre was probably derived from the German Goddess of dawn: Hausos who was also tied to fertility and linked to rabbits and eggs. They offered the Goddess Eostre tiny cakes, often decorated with a cross, at their annual spring festival. The offering of bread goes back to remote antiquity. The Egyptians offered small round cakes to the Goddess of the moon. In ancient Greece a small similarly sacred bread was offered with an image of a cross (which probably stood for the ox horns. Ox in Greek = BOUN (Ox was the symbol for the moon). When archeologists excavated the ancient city of Herculaneum, in Southwestern Italy, which was buried under volcanic ash and lava in 79 C.E., they found two loaves, each with a cross on it, among the ruins. The Cross on the hot cross bun wasn’t originally a reference to the Christian story but an ancient Celtic symbol, the Celtic cross with equal length bars represents the intersection of earth (the horizontal line) and heaven (the vertical line) the human divine. So there you see that in almost every culture there are similarities in the ways we celebrate holidays and a similar ground from which they were derived from. That’s telling me that we are not so different from one another and that we should see each other as two sides of the same coin. They say if you share a hot cross bun saying “half for you and half for me, between us two shall goodwill be”, you guarantee the friendship for the coming year. I never would’ve guessed this article would be so representative of the way I met Giovanna and Lucia and the connection we’ve made, one of light, fruitfulness and friendship. Happy Easter everyone!!! Lotte




For the buns:

Mix the flour, sugar, cinnamon, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.

300ml milk 500g white flour 75g caster sugar 1 tsp salt 7g sachet fast-action yeast 50g butter 1 free-range egg, beaten 150g sultanas 80g mixed peel 1 apple, cored and chopped 2 oranges, zest only 1 lemon, zest only 2 tsp ground cinnamon sunflower oil, for greasing the bowl

For the cross: 75g plain flour, plus extra for dusting

For the glaze: 3 tbsp apricot jam

Add the sultanas, mixed peel, chopped apple, orange and lemon zest and, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heel of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size. Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour. Heat the oven to 220째C/Gas 7. For the cross, mix the flour with about five tablespoons of water in

small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool. Gently rip the buns apart to serve, revealing temptingly soft edges.




IT ALL STARTED WITH A HEN actually with three: Chicca, Cocca and Cara. For my 50th birthday my son gave me three hens and without stopping to think that it could have offended me and the via zanella group, (in Italian we use the word “hen” to describe gossiping women) they turned out to be a great present. I have never had anything to do with hens before, but I have got a bad habit of humanizing my domestic animals, so much so that I think that Gina, our dog, can say ”hello” and sing “I love you”… but hens for me have been nothing much more than a stupid species of cloned animals always identical to themselves, their only aim in life to produce eggs and good broth. Whereas now I realize that hens are friendly creatures, they love company, they form a close-knit group and getting away with just a few pecks from the old members, a newcomer will soon be accepted. Each one has their own character, some love to be stroked like cats, others don’t like to be touched at all; there’s those who sing while laying eggs and those on the other hand who always look for private nesting places, wanting to protect their own

illustrazione di chiara dattola testo di giovanna zighetti

privacy; they get along with cats and dogs and know how to earn respect. They obey simple orders and are curious. Mine often come inside the house (one of them has regularly laid eggs inside my mac folder) and answer when I call them, probably because they see me as a big cob of corn, they don’t like to be caged in and they roost on the tree at the entrance of the house. They don’t need a lot of space just a bit of lawn, a compost heap, fresh water, grain and the leftovers of bread and vegetables which are really appreciated. They fertilize the garden and they don’t smell at all if they live freely in the garden and have their own spaces to make their nests. A hen can produce over 300 eggs per year; some of them have a beautiful plumage but the classic red hens are wonderful and I can assure you that freerange eggs from your own hens are the best in the world.


Endless Night Agatha Christie o For those who are used to Agatha Christie’s classical detective stories “Endless Night” could be a disappointment, for those, however who love to look and read into the unknown it is a good psychological romance. More than just a sad love story it is the narration of an internal drama and of the attraction towards evil and death. We are not looking at a positive true rebirth : instead, throughout the whole story different incidents start and finish, the same incidents though, should have been started on the ashes of other stories. As “The Guardian” wrote: “ the pages are wrapped in a mysterious mist and characterized by a permanent feature which makes them genial. That vague mournful and nostalgic atmosphere with its antique perfume brings to mind countless sensations in the readers’ subconscious. Horse riding in the quiet south England country side impenetrable mysteries and never ending dramatic turns of events.”

The Awekening Kate Chopin “The Awakening” was particularly controversial upon publication in 1899. Although the novel was never technically banned, it was censored. Chopin’s novel was considered immoral not only for its comparatively frank depictions of female sexual desire but also for its depiction of a protagonist who chafed against social norms and established gender roles. The book which you could define as the American version of “Madame Bovary” tells the story of an adulteress: Edna Pontellier, a young beautiful wife of a bussiness man and mother of two children, who falls in love with young Robert. Diveded by her many roles Edna in the end has to face loneliness. Edna, though, different to Emma Bovary, is more “American” she is happier, more self confidence, and her experience as an adulteress doesn’t destroy her but gives her personal benefits: the awekening of the senses, the rediscovery of her own body the realization that she is an indipendent individual not just one of her husband’s many properties.

Slow economy. Rinascere con saggezza (Slow economy. Being born again with wisdom) Federico Rampini An essay by Federico Rampini to learn from the East how to be born again with wisdom. Rampini, writer and journalist, is an expert of the oriental world since he has lived in China and Japan for many years. Among the pages of his book he accompanies us on a journey in three different continents and in many cities where we are able to identify the characteristics of what will probably be our imminent future. A new form of development is now growing for which the increase by any means will not be the first concern. For the writer the West is now dealing with a model/form of growth which is bankruptcy and the possibility of safety can be only found by looking to the East. Now Rampini is moving from Pechino to New York and he describes his relocation as a “journey through the past”. The airport and aircrafts of New York are old-fashioned, the highway network is decadent, the metro is often broken and smelly, these are all the signs that China is far more efficient when we cosider the infratructures. This unexpected comparison is one of the means through which Rampini shows us the way to find again innovation and efficiency which are lost in our world.

books recommended by elena cattaneo



We are getting ready to make brunches on the terrace at via zanella n 3, overlooking the lake of Varese with Monte Rosa in the background and in the company of Gina the dog. The menu will certainly include fresh eggs laid by the hens who will receive you on your arrival. There is a maximum of 8 places, you can come alone or with your friends. Please stay tuned on our facebook page where available dates for booking will soon be posted For futher info, contact us at:


numero 3 estate 2014

stare connessi foto di Franco Zighetti