IT
food and related
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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