20 Mondi

Casa
Italia
Milan
20 Mondi

Stories, People and Native Wines From Italy's 20 Regions. www.20mondi.com

Travel with the 20 MONDI team on a 10,000 mile journey through 20 worlds of Italian wine culture. Our name, 20 MONDI, means 20 WORLDS and refers to Italy’s 20 different geographic/territorial regions. Our passion with video story telling, photography and writing brings you closer to the authentic realities that are often overlooked and unfortunately disappearing in Italy. We hope our work will hel

p support local individuals and community efforts to expand the current movement to a simpler, more nature connected lifestyle, based on sustainable agriculture and tourism.

07/04/2020

Cycles of light – between the stars and our star, the sun

Cycles of color – soft yet spirited

Cycles of change – imminent yet reassuring

This shot was taken at one of the most beautiful spots in Paris, “La Fontaine Médicis”, Jardin du Luxembourg.

06/04/2020

Masters of self-sustainability. Alien-like living organisms, trees are autotrophs. They produce their own food from sunlight, water and carbon dioxide. They do this, and much more, without organs: they breathe without lungs, digest without stomachs, see without eyes, hear without ears, communicate without mouths, reason and solve problems without brains.
“Rainforest in Poznan, Poland” from my photostories series Trees And Places.

05/04/2020

Your body confined

Your mind open

As wide as the sky.

"Circle (Almost)”, part of my lifelong photostories series called

04/04/2020

“This is not our world with trees in it. It's a world of trees, where humans have just arrived.”
― Richard Powers, The Overstory
This photo is from a walk with my friends and Chiara in an old growth forest in the prealp mountains, about 10 km above the northern tip of Lake Como.

27/03/2020

Today's the 19th day of restricted movement in Milan. The occasional walk to the grocery store has become loaded with meaningful experiences. For 7 years I've passed this tree almost every day, giving it not more than a glance. Today, instead, I stopped and just looked at it for what was probably 2 minutes. A few people passed and slowed as they arched their path around me, curious if I saw a bird or a shoe or something, but not so curious to stop and ask, most likely to avoid small talk during these infectious times. But, because of my unusual visit, this tree will now mean something for me. Its sheer mass is impressive and emanates a sturdy strength, yet also a fragile strength. I can see it has lived through a lot; it’s scarred with violent marks, it's missing large limbs, it looks as if it has been wounded by disease. But it’s surviving. It’s been anchored here, I’d guess for more than 100 years, unable to move except for very slowly, vertically, and very slowly gaining girth. True restricted movement. But what resilience.

08/01/2020

The natural thermal baths in the Tuscan village of Bagno Vignoni will calm your mind and body. They're one of the many pleasures of this volcanic region, Val d’Orcia, tucked into the rolling hills just south of Siena. But don’t fret, the recent claims of great white sharks here have been debunked. The water temperature is too warm for them to survive. Another great pleasure is the food experience you’ll have at the "Osteria del Leone", just around the corner from the main square with the shark pool (err, the ex-Roman baths). Don’t let their menu of simple local recipes fool you. To offer real authentic Tuscan dishes requires lots of experience (they've got Chef Andrea) and the freshest, highest quality ingredients (they only use the best). Their pasta dish maccheroni with brunello wine sauce, guanciale (cured pork cheek) and pecorino (sheep) cheese will make you wonder why you hadn’t discovered this place much sooner.

04/01/2020

Can you imagine a helicopter lifting a 230-year-old tree high above your head so that you could take a photograph of the tree looking up from under the center of its trunk? What would it look like? That was my idea for this photograph 10 years ago of the oldest oak tree in Lombardia, "La Quercia di Montale", which lived its life in the Public Gardens at Palestro in Milan. Until 2 weeks ago. It had been sick for years, and finally took its last breath, and died, and fell, ending its natural lifespan that began before the French Revolution. . . 2° photo: what the dead tree looks like today. 3° photo: Taken about 8 years ago, this photo is from Paola Pastacaldi's blog, where she wrote a good history of the tree. (paolapastacaldi.it/quercia-montale.php)

28/12/2019

Inside these wisteria seed pods are ravishing pink and purple flowers, sleeping peacefully in the Tuscan sun, waiting for their explosive spring performance.

26/12/2019

Aurelio Visconti, a master distiller of aromatic herbs, lives on the eastern slope of a volcano in Tuscany. Mount Amiata last erupted about 250,000 years ago, but is still feeding vaporous sulfuric waters to the famous local thermal springs of Saturnia, San Filippo and Bagno Vignoni. Aurelio's distillery, in the mountain town of Abbadia San Salvatore (alt 2700ft/ 823mt) 50 miles/80km south of Siena, makes “Cenobium” one of my favorite small batch after dinner meditative drinks. Zero sugar. 10 different herbs, almost all autochthonous, cultivated on this volcanic mountain. The first sip: the bitter herbs expand, making your mouth wide and alert, the second, they flow into your face: juniper, sage, clove. An unforgettable “amaro" experience like you’ve never experienced.

18/12/2019

20 Mondi visits another one of Italy’s 20 worlds, this time the region of Piemonte. Its name means “At the foot of the mountains” and rightly so with the breathtaking views of the Italian Alps. Only one percent of the vineyards here grow the peculiar autochthonous grape Grignolino (pronounced “green - nyo - lee - no”), which was the favorite wine of my wife’s father. Its light and thin ruby color in the glass fools you into not expecting the strong tannins, white pepper, maybe some lemon, and definitely hints of clove. Whenever we have a glass together of this pleasant aromatic wine she tells me a story about him as we clink our glasses. Thus in this episode of Say it Like an Italian it’s her voice you hear remembering her dad.

14/12/2019

What I want to say here is indirectly related to the pic below so please stick with me here. I’ve been reading about how Instagram and Facebook have changed their algorithms. To increase profits, they must increase our engagement on their platforms. They want us to stay online for as much time as possible. . .
You already know that the reason Instagram and Facebook exist is to collect your data, sell your data, then further influence your actions by implementing your data. Your data makes them money. But “data" is just a metaphor. They are really collecting YOU, and selling YOU, and manipulating YOU. I am one of the billions of YOU. . .
Zuckerberg and his brilliant team of marketing psychologists have figured it out. (The same psychologists that design Las Vegas casinos to lure you in and keep you there for as long as possible.) Their intricate algorithmic system works like puppet masters with us on their strings. WE now work for them. And many of us are very willing to be part of their machine of a billion slaves. . .
They’ve cleverly convinced us that we need as much visibility as possible in order to sell ourselves, our products and ideas, or, maybe even more so, to feel validated as people. . .
We are being trained by them: to get more visibility we must post more frequently, consistently, and stay on their app to engage with others (direct messaging). The most recent algorithms favor accounts who can keep their followers as active and as engaged as possible. These favored accounts are sent to more people, they receive more likes, more followers and more engagement, more advertising dollars for IG & FB. WE are working for Instagram, making them a ton of money. . .
1st question: Is all of this really worth OUR precious and scarce time?
2nd question: Did the photo with a cat (and me) cause you to stop and read this? I’d love to hear your response and have a discussion with you. . .
(Next rant: Is that little black number at the top of your Instagram profile page as valuable as you think it is?)

12/12/2019

PART II : FLASHBACK More than 35 years ago, I hand drew these 2 bears for my design class at University of Cincinnati. (These images are from the 35mm slide reproductions of the original drawings.) The first one, cute and chubby, has a surprise in his mouth. The second has claws that would more than scratch your back . . . “Barbera” is the correct spelling of the Italian autochthonous grape (pronounced Bar-BEAR-ah), grown mostly in the Piedmont region and produces some of my favorite everyday wines, low in tannins and high in acidity. A big glass of Barbera with pasta and sautéed fresh cherry tomatoes in garlic, fresh thyme and great olive oil bears witness to an excellent wine and food marriage. . .

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http://www.20mondi.com/

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