The name Menscorpore comes from a line of verse written by the Latin poet Juvenal. “Mens sana in corpore sano” means, literally, a healthy mind in a healthy body. By understanding the indelible interdependence between the physical self and the psycho-emotional one, we interpret human health as a dynamic equilibrium. Since its creation in 2014, Menscorpore has offered a variety of different programs targeting physical-emotional and social-relational well-being. The organization is headquartered in Treviglio, east of Milan, our family’s home.
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Artisans of Taste

These guided tours introduce participants to local Italian food artisans and to the value they create—both for eaters and for the territory in which they have chosen to live and work.

 

We choose to work with them because of their craft and creativity, their dedication to gastronomic tradition, and their efforts to preserve and improve the environment.

 

These people and products include:

wines from the Roero and Langhe regions, made by:

the Magnificent Three from Solo Roero: Alberto Oggero, Enrico Cauda from Cascina Fornace, Carolina and Luca Faccenda from Valfaccenda

Olek Bondonio with his brilliant Barbaresco

Marcella Bianco of the Cantine del Castello di Verduno

Meamè honey, made by Marco Pezzuto and his bees, who move from Roero to wherever the flowers are the best.

Panegiro bread, made by Davide Grimaldi with organic flour and his own yeast culture, and who supplies the great markets and restaurants of Piemonte.

During these Experiences, which last about two hours, participants learn about the producers’ work, including their approach to the environment and the way they try to communicate the surrounding region through their products. And it all concludes with an indulgent tasting, of course!

 

The visit to Panegiro also includes a hands-on workshop, which connects participants to their senses through the full-body experience of kneading bread dough.

 

In these Experiences, awareness emerges in two ways: of the influence of the environment and the producer on what we eat and drink; and of the effects on our senses and thoughts when we taste these products in situ. Deeply meditative and sensorial at once, these visits bring participants to a fullness of mind-body enjoyment, a unique food-and-environment experience.

 

[Artisans] take pride most in skills that mature. This is why simple imitation is not a sustaining satisfaction; the skill has to evolve. The slowness of craft time serves as a source of satisfaction; practice beds in, making the skill one’s own. Slow craft time also enables the work of reflection and imagination – which the push for quick results cannot. Mature means long; one takes lasting ownership of the skill.

Richard Sennett
The Craftsman

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