Italo Calvino wrote, in his Six Memos for the Next Millennium: “Lightness is not superficiality, but gliding over things from above, having no boulders weighing on the heart.” Flying has always been the longing, the desire and the ambition of humankind, a creature that nature did not equip with wings. But human ingenuity has allowed us to push beyond our limits, including the physical ones.
And so, thanks to paragliding, we can experience the euphoria of flight. We can literally surrender to the breath of the air, become like eagles letting themselves be carried by the currents, free to fly. The flight experience ends with a landing in Caiolo, a few kilometres from Sondrio.
It is also possible to enjoy the sensation of flight while keeping your feet on the ground — watching gliders slice through the air with slowness, calm and elegance. Observing them is an act of contemplation, even more so when you do it from a golf course surrounded by the vineyards of the Rhaetian Alps, the forests of the Orobie, the Adamello massif and the peaks of Disgrazia.
Let’s say it once and for all: lemon juice applied directly to bresaola tends to oxidise it, creating a ‘cooked’ effect. Lemon is allowed, but only in a delicate emulsion with oil and pepper or drizzled over the accompanying vegetables.
