Brothers in hams

Sandrino e Piergiggetto a confronto

105 kg fa circa ho girato questo breve video (con mezzi di fortuna ) dei fratelli Roscioli. Da quel giorno molte cose sono cambiate nei modi e nei fatti, ma qui si legge tutto lo spirito, per usare una parola un pò abusta, ‘da bottega’. In pochi anni la mortadella si è affianata nello spirito e nel corpo, il modo di descriverla, di raccontarla e con essa tutto quello che l’accompagna. Il racconto del cibo e del vino si è fatto significato da significante, così mi ha un pò commosso tornare a questo video ‘pieno’ e sgranato che racconta i fratelli Roscioli in tutta la loro ‘sostanza’.

231 pounds ago I made this video of the Roscioli Brothers with a really lousy camera. From that day lots of things changed, but in this interview, you have the real soul of the ancient ‘bottega’ ( no way I can translate it in English, a traditional shop more or less). In few years the Mortadella became slender and classy. The way it is described and also what it comes with. the food and wine storytelling went from signifier to meaning. So I was a bit moved when I went back tho this video full and grained that describes the Brothers Roscioli in their truly entire ‘substance’.

About The Author
- Soul and spirit of Rimessa Roscioli, Alessandro Pepe has years of experience in the world of food and wine, which he comunicates with huge passion and great know-how. Milan, Dublin and Rome are the cities that have marked and outlined his path.Today Alessandro can be found at the Rimessa among 2.800 labels, where he hosts tastings that are rich in information about the territory and the history of the products. But he also travels to discover new delicacies to offer his customers and guests.

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