Living through the flood in Romagna, with one certainty: "solidarity moves in a circle." An interview with Monica Minardi, President of Doctors Without Borders Italy.
Writer and journalist
Over the years I have worked with a number of Italian and international magazines. In 2013 I founded - and still manage - Dispensa, an independent semi-annual magazine where I tell stories about food and people with an innovative and unique style. My latest book is Atlante di Geogastronomia (Rizzoli).
Living through the flood in Romagna, with one certainty: "solidarity moves in a circle." An interview with Monica Minardi, President of Doctors Without Borders Italy.
A goal cultivated seed by seed: create a billion places at the table around the world. Kenya's "mango women" and CEFA's development models.
First in Italy and fourth in Europe for its green policy goals and community initiatives. An interview with Director Franco Collavino.
From Naples to the rest of the world. Research on a healthy dietary and behavioural model, and the global challenge of exporting it with solutions that are tangible and sustainable for all.
For 60 years, an identity based on sustainable development. Interview with the Sustainability Manager of Italy’s leading wine-growing cooperative.
The historic Michelin Guide, dedicated to culinary hospitality around the world, looks to the future after over 100 years: Marco Do explains their new award.
Slavery free! This way, chocolate really is "good". The founding of Women for Cacao and Chocolate, to promote the people and processes in the supply chain around the world.
Stop food waste! The Too Good To Go revolution, which unites business owners and consumers. Just one small click to make a big change.
"Art hasn't predicted the future, but it has been ahead of its time."
Giulietta Fara, the artistic director of the Future Film Festival, and the environmentalist messages in cinema.
From the three-star Reale to a campus for the cooks of the future: the chef and his commitment to education for healthy, sustainable catering that is accessible to everyone.
The future of viticulture is in science, and the genetic enhancement of wines. One of the top experts in the world, Professor Attilio Scienza, explains it to us.
We respond to global problems with local solutions. And the president of the massive global producer knows the answer: "Don't produce more, but better".
