Traditional italian food

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Wine	Oil	Pasta	Salumi	Preserved food	Coffee~Espresso

The wine’s goodness has to be enjoyed first with one's senses rather than "intellectually". Drinking wine intellectually with a mind focused on judgment risks punishing the senses, forcing them to suffer, in a masochistic vicious circle, what intellectual standards deem "great wine".	Olive oil is trendy. It's healthy. It's good for you. It cheers the old and makes children grow. Even the French have started using it. Olive oil… hiding behind it are a great number of oils of dubious taste.	We might define this as the carbohydrate category, the main fuel of Italians - indeed, to widen the scope, of Mediterranean peoples - since time immemorial. Thus Italian carbohydrates are trendy.	The less a pig is stressed in the course of its life - and its death - the better the fruit of its sacrifice. Try any poor-quality salami, and you will notice an acid odour released at the first cut...	Preserves are anxiety in its purest form, an attempt to stop the clock of History, by giving it a flavour. Preparing preserves is akin to seeking immortality: it's not just about put the food in a can, but also about projecting our fear of death.	On to coffee. Here at The Madia, in amongst a selection of exclusively Italian produce, it is something of an exception, a contradiction, a window on the rest of the world: at one level what could be more Italian than a great espresso? And yet what could be less Italian than such an exotic raw material, that evokes faraway, fantastic worlds, voyages and atmospheres? Within the vast world of coffee production, The Madia makes a very clear-cut selection: artisan coffee companies run not so much by experts as by true coffee maniacs; and coffees presented not only as blends, but also, and increasingly, as single bean varieties: real "cru" coffees with individual character and precise provenance.

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