(Part Two)
If you allow, I want to continue my reflection.
Understanding now if the drink is a fad or not, in my opinion, can be quite difficult, and especially not the central issue. As always, when in doubt grips the mind, the only solution is to refer to those who know more than us: the Holy Calibre has always guided us in the light of a motto: "Food optimi Sumus sine pecuniam Profundere .
Usually you can 'make a drink' with an average figure is between 6 and 8 euro: therefore, the possibility of drawing directly from the buffet to eat, we must conclude that this is perhaps the best solution in terms of 'vil money'.
But a proper analysis requires to read that 'sine pecuniam ' in light of the previous ' optimi ' because without it we should consider any offer low-cost 'necessarily' satisfying.
Why, I wonder, to fill the stomach of sandwiches, drinking a mojito ? Why demean a good glass of wine, embarrassment with sauces that mortify perfumes and quality? How can a multi-colored non-alcoholic fruit accompanied by a plate of cold pasta?
Unfortunately in these situations the basic rules of good food are made, altered, reduced to shreds. Perhaps the wine itself might go. Maybe this sandwich would not be so bad. Perhaps that might be tasty pasta salad. But all that is out of place, because in this orgy of flavors indistinct nobody focuses on the quality of food, or rather, chooses not to dwell on it as it would be fair, trying to see if the produce is fresh, though the sauces are been carried out correctly, if that wine was served at the right temperature or not.
a stone mason can certainly accept that a well-edited is more important than what you eat!
But there are premises in which it is worth 'making a drink'?
(End of Part Two - continued)
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