IT
food and related
An impression of agro-ecology: good land is beautiful land

Rural regeneration needs to take a step forward: from the industrial supply chain to "brotherhood". Speaking to Lucio Cavazzoni, president of Good Land.

From luxury food to entomophagy, via food recycling

Aesthetics and ethics in a virtuous union that, far beyond the stereotyped images in advertising, inspires the food photography of Roberto Savio.

The ethics and aesthetics of leftovers: Massimo Bottura docet

The beauty and the goodness of Food for Soul, the project from the most famous Italian chef in the world, which combines surplus food recovery with social inclusion.

Serendipity and perseverance made me the chef of aboriginal culture

An interview with Jock Zonfrillo: how he has codified indigenous culinary traditions with a modern twist, recovering products with an ancient history.

Return to the Duke

The Policlinico di Milano, Milan General Hospital, from the history of "Ca' Granda" to the IRCCS Foundation.
A perfect example of returning to our origins to create a circular economy.

What if we all became "ethicarians"?

Pursuing a great dream: to create a "free-roaming" food culture with zero impact.
Juri Chiotti, the youngest Michelin-starred chef in Italy, tells his story.

The taste of the circular economy

Three-star chef Eneko Atxa speaks about the entrepreneurial vision of his eco-friendly, multi-award-winning restaurant concept: discovering Azurmendi.

A visionary with a refined palate

The future of cooking will never be able to do without the " ante litteram food blogger " par excellence: Artusi, the ambassador for Italian food culture.

An interview with Carlo Petrini

The founder of Slow Food's commitment never stops: "Terrafutura. Dialogues with Pope Francis on Integral Ecology" is out now.

Agricultural biodiversity and food&wine tourism

A new style of travelling? On the steps of local food & wine products.
A focus on the type of development that helps a country.

A meeting with Norbert Niederkofler

Direction: South Tyrol, San Cassiano in Alta Badia.
The Michelin 3-star chef tells us about his “Cook the Mountain” project, working hand in hand with nature.

The mediterranean diet: the perfect mix of health, culture, and sustainability

Not just health: an in-depth analysis of a sustainable diet that also features environmental, economic, and social benefits.

The unpredictability of life

Stronger than time, stronger than death: the story of Conciato Romano, father of all cheeses, and how it is intertwined with that of Franco, Manuel, and Fabio’s dream.

The new home cooking

What did you use all that yeast for?
To make bread! The symbol of life. A journey into the lockdown dynamics that brought home cooking to the fore.

Last minute market

When solidarity meets sustainability, the result is Zero Waste.
A conversation with Andrea Segrè, founder of this social initiative.

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