Ep. 1818 Giulia Stocchetti interviews Martina Boezio | The Next Generation

The Italian wine podcast is the community driven platform for Italian winegeeks around the world. Support the show by donating at italian wine podcast dot com. Donate five or more Euros, and we'll send you a copy of our latest book, my Italian Great Geek journal. Absolutely free. To get your free copy of my Italian GreatGeek journal, click support us at italian wine podcast dot com, or wherever you get your pots. Ben Venuti. Welcome to the next generation with me, your host, Julia Stochettie. Join me as I take you on a journey to discover young stars of the Italian food and wine world, Romti andiamo. Hi, everyone. I'm happy to be here today with Martina Boazzo. Actually, she is from a market region. Staff follow is actually the place where she lives and where she has her own business. Here, they don't only have outstanding wines, but also something really special to eat. That Martinez is gonna tell us everything about that. She actually is a really young and talented girl. Well, I don't wanna lose any more time because she's gonna tell us everything about her and about her wineries. So Ciao Martinez. Hi, everybody. How are you today? I'm fine. Take you. Nice. Well, just tell us something about you. Like, who are you? How old are you? What do you do in your life? My name is Martina Buecio, and I'm twenty two. I'm from Ancona, and I live, in Saffalo. I'm currently studying low at the university of Machuraka, and Metres is motivated by my desire to change some around me to do something positive and a lot for the benefits of myself but also for the others. I really like traveling around work. We continue to know new cultures and new realities both gastronomic and inherent in the world of the wine. I absolutely appreciate being in touch with other and, dialogue with the people and learn new things so I go to discover new horizons. I adore my territory and I want to look after Melanda. I think that if we want to keep off our bodies and how our planet healthy. We need to make big changes to the way we look at the planet. And according to this, I'm the member of the Italian National Fund, which drive the influx of the public and private resources towards the innovation sector. According to this, we have a business activity, which is Adianaza Kanini. I have the role together with my mother of managing national, and foreign communication, and at least the the commercial part. We have a company philosophy that believes in the respectful nature in, encouraging environmental sustainability and in, valorizing the territory and it's, intrinsic characteristics. Yatendaza Kanini was founded in, nineteen seventy three by Marisa Panini, my grandfather. At the beginning, the one cultivation starts as nothing more than happy and a gesture of love for the land where migrant parents were born. Thanks to this, Mario Special became a solid institution and the principal professional activity of our family. In nineteenth, my mother, Zella, and my father, Franco, carried out this project renewing it and developing it today after day. And as for today, the Zakanini family owns seventy five actors, of a years in olive oil located in the territory of Safalo. And in recent times, we have also planted the three hectares of Sarignon and one actor of Chartonier that we will serve also for the sparkling business, but not only because this choice is motivated by strong demand, especially from the young market for a more fragrant and floral wine. We're located in a unique land in the territory of Safalo, a quiet town of the market region on the east side of Italy located at four fifteen meters above the sea level and takes to this with benefits of a particular microclimate and soils that allow the production of high quality oils and wines. Our eels forms throw amphitheatre over the lands where our situated divine heroes are rich of tough souls and minerals that characterize the our products. It's very important for us to have character and preservation of the territory and the proof of this, we choose in twenty eighteen to move to completely organic production, and we have received the organic certification from the market region. Our production starts from the beloved radicchio with the DOC reds and ending with the the bubbles of our classic method. It sounds like you're really in love with your territory that you're really enjoy staying in staff role and that even if you have such a busy life because you're studying low. Right? Yes. You wanna become a lawyer in the future. Maybe yes. Maybe yes. We'll see. I'm sure we will do it. You also find time to work at winery to follow your family business, and that's something really amazing. How do you combine two things I mean, do you usually live in staff follow or you moved to Macharatta for studying? Yes. I moved to Mataratta for studying, but I have time to spend with my family and to take care of our activity since I was, so young, I stay with my parents and go to the trade fairs, and doing this activity. So it's just a block towards my family. I have to do it, and I have to compete with, my studies. How long have you been involved in the winery in the family business? I remember that the first time that I went to the Vin Italy, I was, I think seven years old and I was so small. Oh, wow. That's incredible. I mean, you were born a winemaker and a wine grower. Yes. Wow. That's awesome. And so what do you think you're gonna do in the future? Like, do you think you're gonna be able to be a lawyer and at the same time working on the winery, or what are your plans? It's a difficult question because everyone said to me that I have my whole life, ahead of me. I have, a lot of anxiety about becoming, adults, and I've been stressing myself trying to figure out what I want to do for the rest of my life, but I don't have decided anymore. I absolutely love studying law for the future I want to become a lawyer, but, I think that, at the same time, I can work on my business activity. Wow. That's awesome. I mean, I wish you really all the best for your future, and I'm sure that all your dreams will come through. I hope. And that you'll be an amazing lawyer, but also an outstanding white maker. You have such a great experience and you're just twenty two years old. I mean, tell me around thirty without telling me around thirty. How is it possible? It's a little bit difficult because being young is something scary. It's like living on the front lines. A lot of anxiety about becoming twenty years old, and I distressing myself trying to figure out what I want to do for the rest of my life. And I decide to really find what's twenty means to me. Being twenty should means freedom treatments to explore, create something new and do whatever I want to do means to find myself, find what actually I like and who I like, and means to make countless mistakes and to learn them of course, or maybe keep making the same mistakes until I get right. Being twenty should means, also to have fun and do the things I dream to do and also dream big as I'm doing now and start, on the path where my dreams can come through. I do not want to settle in the way of life that I'm experiencing now that I want to develop myself day after day. Oh, wow. I'm sure you'll do great. So wishing you all the best on that Well, I'm curious about, like, the wines you make at what do you do? Verdicchio. Right? Yes. We do verdicchio. Starts from verdicchio and then the DOC reps sparkling wines, as for example, method, Sherman or, classic method. And what do you like most? I don't drink a lot, honestly. I really like to taste all the wines The one that I prefer is not sparkling, but is, the classic superior algonata, which is more floral. It is more fresh. And, you don't taste the alcohol a lot. The verdique is characterized by a very big acidity and, the algonata thing is very balanced, and is the the one that I prefer. Oh, wow. And what do you usually pair with the argonauta, or what food do you like most with your wines? I think that you can pair Agonauta with a lot of foods For example, emotionally, from a specific area in the market region, which is, you want to honor, or, also with, Chahuoskoro, which is a tradition in the Masherata territory. It's well known as a spreadable salami, But also with pasta, Campo fionnepasa or Cali deli with a polania truffles, I think that Verdica compares very well with all these dishes and also to introduce our feature dish, I can talk about Vincis Graci, which is one of, the most famous How do you call it? Yes. Vincis Graci's name. Oh, what's that? It's a type of baked pasta, similar to the most known lasagna. In common, they have a sauce made with a ragu and a measurement that is firmer and gives more of compactness. And according to tradition, the Italian name of this dish derives from simplification and Italianization of the name of the general Alfred von Vinci Scraps who defeated the Napoleonic troops in the siege of Ancona in seventeen ninety nine. A lady from Ancona prepared his vision in his honor, and the general appreciated it so much. And then the population decided to aim it for him. Oh, wow. We're sounds like the stories so international. That's super cool. Yes. So Vinti is Graci and Verdicchio, we gotta go for that. We gotta try it. Yes. Of course. Sounds delicious. Also, my grandmother, prepares it. And it is a long process, and you can smell the performance of the rue since the first hours in the morning. And I have a lot of good memories of me helping my grandmother preparing it. It's very nice. So how long does it take to prepare Vincis Graci? Two hours, I think, more or less because of the prepare with the all the ragu, with the vegetables, onions, and then you put them on the pasta on the lasagna and, cooking for, an al pastor. Yes. More or less because I never do it, on my own. Are you enjoying this podcast? Don't forget to visit our YouTube channel, mama jumbo shrimp. For fascinating videos covering Stevie Kim and her travels across Italy and beyond, meeting winemakers, eating local food, and taking in the scenery. Now, back to the show. While do you prepare this delicious food, do you also have a glass of wine in the meantime, or you just wait for the Vinchees glassy to be ready? And then you enjoy it with some of your verdicchio. Of course, on Sevala with Vincis grassi, they are not alone. They are always paired with a bottle of verlico, and it's the perfect combo, represent the market region at his best, I think. Nice. Yeah. Sounds it does. You say that you appreciate the wine, but you don't drink so often. How are young generations approaching the wine? During the tasting that we make in our factory or in the affairs. I can see a growing number of young people becoming interested in our wines. And this made me think in the future, we will see a larger number of wine enthusiasts. I think that, in Italy, this will be a lot easier for the great amount of different types of grapes have the strong wine tradition that characterize the country. And I hope that this, will happen also in the rest of the world because as we said in Italy, you don't know what, you're missing. This for saying that, I think young people appreciate more floral and more fresh wines. And in fact, for this, reason, we have also done this special delicje, which is Albonata, which is not like the traditional verlicchio, but it has a different structure and a different flavors. That can be certified also beyond people and it's only the more older. What do you do to make the Argon out different from the traditional classic verdicchio? Is there a specific verification process or the selection of the grapes? Both a decision of the grips, a special process of pinifications. Also, we use, particular is which give, this level more floral. There are particular is we use, and they are different from, that we use for the traditional boutique. Oh, interesting. And do you sell most of your wines immediately or abroad? Both in Italy, we've also brought the countries in which we sell a lot are, for example, Belgium, in Brookselle, or also America, Solanda, in London, also in Germany, also County Islands. In fact, we have done a lot of fairs also there. We sell in America. We have, an importer in Massachusetts, also in Shanghai. We sell the wines. So we have different countries also abroad, and not only in Italy. That's amazing. I mean, you're international in every single sense. And how many bottles do you produce per year to be able to be present in so many different markets? One hundred thousand for years. Most are verdicchio, or you produce more sparklings, more red wines? How does it work? I think that definitely verdicchio because we want to make known it, in all over the world. Well, it's delicious. So I'm glad to hear that because they really love it because and I still remember while I was drinking your verdicchio during the market trip I had. And, I mean, verdicchio is in my heart. I feel like I'm a verdicchio girl. So please Martina continue to make outstanding verdicchio and to spread the word around the world. And it's also really nice to hear. You say that, younger generations are getting more and more interested in the wine world and are coming to visit you and to have wine tastings and to get to know the products of the land. That's amazing. Of course. Yes. And I think that another amazing thing is that Italian startup are growing fast in dimensions and number, and there are always more businesses owned by women, especially women under thirty five years of age. And I think this is very important for these males side of agriculture that is grown a lot in recent years. And I always represent the this, female side of agriculture. I'm very happy for, this growth. Well, you should be happy and you also should be proud. Yes. I mean, congratulations for know, you're like a volcano, a rising star in this Italian wine world. And, well, I'm sure we will hear about you also in the future for your outstanding wines and for you becoming a great lawyer. Thank you. You're welcome. You say that younger generations are more and more interested in wines, but you think that it's also important to have a food culture to also promote the wines and letting the wines more and more famous more popular, or you think that wine and food should be, like, separated? No. I think that they can stay together. I think that food and wine tourism in Italy is the best in the world, with a strong impact on the entire economy of our country and, the companies that work in the era. I think that they have to stay together and not to be separate. Yeah. They're complimentary. I agree with you. So good wine, good food. Happy people. Yes. Of course. And also the market region is the land of, a lot of dishes. We have colorful cuisine that wins between the the sea and the demand chains, passing through its rolling hills and countryside, and the cuisine of the market offers a broad gastronomic panorama The casino is a very traditional, but there are a lot of examples also of the chefs that are trying to improve using contamination from different regions or even from different countries. And that's important for the cuisine because it's similar to our philosophy and, confirm that, maybe we are, in the right direction is, like what we are doing with Argonal, to increase something is different, but without losing the tradition. Oh, I love this combination between tradition innovation and just like when they're just melting part of, you know, different backgrounds and then you come up with something new. That's really interesting. But may I ask you why the name are gone out there? Where does it come from? Why did you choose that name? It's an ancient story of a mission of the past. We have a lot of names of the bottles that are linked within the past. For example, Argonatta or also Bill Delvigna, who's a friend of Dantel Yeri, and, you can find it in the poetry. So we have, a lot of names of our bottles that are linked in the past So through a glass of good wine, you can taste and through the bottle, you can taste also the culture of the all entire territory. In fact, each of our wines has its own voice and tell us about the land, about the Sky, about the history, about, the hands that encourage it, so it's linked with the past. That's beautiful, Martina. Thank you so very much for sharing with us, your experience, your outstanding lines and also the vibe of your place. I mean, after this episode, I think that everyone would love to come to make a stop at market, not just for the sea, but also for the one region, for the rolling hills, for the standing wines and delicious food. So thank you so very much, Martina. You're welcome. Alright. So I wish you all the best for your studies and for your winery, of course, and hopefully we're gonna have a glass of wine together soon. Yes. Of course. Okay. Chinch in. Chinch in. Ciao. Bye. Bye bye. Gracier for being with me today and listening to the next generation on the Italian wine podcast. A la prosima Chinchin.