Baking their way to a new life. Interview with Chef Brozzetti: from a three-starred restaurant to a confectionery workshop in Padua prison.
Food journalist
I was born in Umbria, where my family has been involved in organic farming since 1987, and grew up surrounded by millet and lentils, farmers' markets and trade fairs, with Wendell Berry's Manifesto: The Mad Farmer Liberation Front attached to the pantry door at home. I have a degree in Modern Philology and an MA in History of Food. I write about food and food sustainability for magazines and producers.
Baking their way to a new life. Interview with Chef Brozzetti: from a three-starred restaurant to a confectionery workshop in Padua prison.
The act of eating as a complex journey, full of sacred, agricultural, regional and identity-based connections.
