Dear Creators, this is part 2 of my interview with Silvano Brescianini. It was such a pleasure chatting with him and the wealth of information shared, might be better digested in 2 parts. If you have not seen Part One yet, not too worry – we jump across various topics and you can drop in anytime.
For now, enjoy this second part.
βTo make things in the right way. It doesnβt matter how much effort it needs. That is the best satisfaction for me.β β Silvano Brescianini
Silvano Brescianini started work in restaurants as a sommelier, then ran some of the biggest Michelin star restaurants in Italy and New York working with superstars such as Ezio Santin and Tony May. He was then invited to help run the restaurant at the old Barone Pizzini.
Unfortunately, a serious accident soon befell his good friend who was also the wine maker at Barone Pizzini. With no one else to take over, Silvano stepped up. Without any formal training but armed with lessons learnt from helping his grandfather as a child in his vineyard, Silvano took what he knew and grew it. Barone Pizzini became the first certified organic producer of Franciacorta wine. Today, Silvano lives a 360 degree lifestyle where he lives, breathes and acts what he says.
In this episode we dive deep into organic wine, bio diversity, Italyβs biggest secret sparkling wine; the Franciacorta wines and many more. This is a experimental episode where I have taken an almost hour long conversation and divided it into 2 parts. It was an immense learning experience for me and I feel the content is best digested this way.
Love it or not, tell me what you think in the comments below.
For now, enjoy this episode and merry Christmas !