While re-visiting old posts, I particularly enjoyed this one.
It’s been five years since I published that post, and I’m still learning from the Italians. The photo you see here is entitled: “Tasting with Italian children at BIOL competition in Puglia and learning from them. March 2014”
Five years ago, I was in the very beginning of my career as an olive oil taster. Even when I already had years of experience in California, it was only after I took an EU official class in Sardinia and developed a relationship with the great expert Pierpaolo Arca, that I started a more indepth path, not only with tasting but with olive oil making and olive oil in general.
In all these years I witnessed my teachers, colleagues and friends from Italy never satisfied with their level of knowledge or expertise. Even when many of them were already considered among the leading experts in the world, what I saw was actually the opposite of contentment. They’ve been constantly exploring and experimenting with new machinery, technology and ideas. This would be counterintuitive in the current dominant culture defined by profitability, since Italy has been and is in a serious crisis all this time. And yet, these Italians friends have not responded to that by downsizing or playing safe to minimize costs and maximize profit. There’s something else. Continue reading Learning from the Italians, part II