Navigavo sereno nel web quando la mia attenzione è stata rapita da una ricerca alquanto originale. Su Wikipedia, che Dio la benedica, ho trovato informazioni riguardanti un noto cocktail. Non pensavo vi fossero addirittura ricerche universitarie.

Why shaken, not stirred? Scientists, specifically biochemists, and martini connoisseurs have investigated the difference between a martini shaken and a martini stirred. According to a study at the Department of Biochemistry at the University of Western Ontario in Canada to determine if the preparation of a martini has an influence on their antioxidant capacity, the shaken gin martinis were able to break down hydrogen peroxide and leave only 0.072% of the peroxide behind, versus the stirred gin martini which left behind 0.157% of the peroxide [3]. The study was done at the time because for reasons not quite known, moderate consumption of alcohol appears to reduce the risk of cataracts, cardiovascular disease, and stroke, none of which afflict the fictional James Bond. Andrew Lycett, an Ian Fleming biographer, believed that Fleming liked his martinis shaken, not stirred because Fleming thought that stirring a drink diminished its flavour. Lycett also noted that Fleming preferred gin and vermouth for his martini [4]. It has also been said that Fleming was a fan of martinis shaken by Hans Schröder, a German bartender [5] [6]. Some connoisseurs believe that shaking gin is a faux pas, supposedly because the shaking "bruises" the gin (a term referring to a slight bitter taste that can allegedly occur when gin or vodka is shaken). Others contend that Bond was only shaking because of the vodka it contained. Prior to the 1960s, vodka was, for the most part, refined from potatoes (usually cheaper brands). This element made the vodka oily. To disperse the oil, Bond ordered his martinis shaken; thus, in the same scene where he orders the martini, he tells the barman about how vodka made from grain rather than potatoes makes his drink even better. This does not explain why Bond in the films still preferred his drink to be shaken rather than stirred, because beginning mostly in the 1960s vodka refined from potatoes was virtually replaced by vodka refined by grains such as corn and wheat or by other ingredients such as grapes and soybeans. Other reasons for shaking tend to include making the drink colder or as Bond called it, ice-cold, which makes it taste better. Shaking allows the drink to couple with the ice longer thus making it far colder than if it were to be stirred. Shaking is also said to dissolve the vermouth better making it less oily tasting [7]. Shaken martinis also appear cloudier than when stirred. This is caused by the small fragments of ice present in a shaken martini.

Resta il fatto che mio padre continua a preferire il martini con la scarda di provolone. Che sia un agente del SISMI?

Source: Shaken, not stirred - Wikipedia, the free encyclopedia

ps: dimenticavo...ma possibile che le zanzare stiano invadendo salerno? Ne ho uccisa una ieri notte in ufficio.

Ore 3.00 trovo questa bestia: 

ore 3.01 annuncio con gioia la sua morte.

Tanti AUGURIO!!!!!!!