Massimiliano Alajmo. The material is an ultimate expression
"For poetry, youth is not enough: childhood is needed!" wrote Giovanni Pascoli. And we have to 'disturb' the poet himself to understand the Alajmo world, where the focus on the role of play and surprise, to which only as children do we really know how to abandon ourselves but to which we yearn to return every day, plays a fundamental role. It involves all [...]
BU:R Milan: Eugenio Boer's Contemporary Revolution
Sitting in the intimate Milanese lounge where Carlotta Perilli welcomes guests and tasting Eugenio Boer's dishes, the magic of Bu:r comes to life. Here the good is combined with the beautiful, both aesthetically and conceptually. On the set tables the journey is in fact a journey of values in which the material is [...]
The Assisi Oil Mill. Elly & Ello: the essence of simplicity in the new parlour of Umbrian gastronomy
When you sit down at one of the tables at Il Frantoio, in Assisi, after having been enveloped by the beauty of the town's historic centre, the atmosphere that greets you is one of intimate and elegant tranquillity. Your gaze wanders over the scenic and soothing Umbrian valleys. The green panorama is a picture that is painted beyond the windows [...].
Paolo Trippini: all the 'fault' of the salmi pigeon!
Imagine a young chef ready to be handed the baton of the restaurant by his father. We are in the boom of the new techno-emotional cuisine, that of the Basque-Catalan matrix. New tools, from siphons to caramelisers, new techniques and new foods, from jellies to carbonates via algae. A kitchen ready to transform the meal into performance and [...]
Pinot Bianco: the gold and soul of Collio
It arrived from Burgundy in the 19th century and found an ideal terrain in Friuli Venezia Giulia to express itself. It is Pinot Bianco, an intense and fine wine. It is pure elegance, which has managed to express itself, with distinctive balance and harmony, above all in the peculiar microclimate of Collio. Here, in the hilly area divided between Italy and Slovenia, Pinot [...]
Among ancient rituals, unique shapes and flavours, here is Fossa cheese
"Cheesemaking presents itself as an encyclopaedia to the self-taught; he might attempt to classify it according to shape, according to consistency, according to the foreign materials involved in the crust or paste, but this would not bring him one step closer to true knowledge, which lies in the experience of flavours, made up of memory and imagination together...'. Thus, Italo Calvino [...]
Andrea Pala: Vinoway's 'Best Young Oenologist 2021' award comes to Sardinia
Do you remember this phrase by Mario Rigoni Stern? "Memories are like the wine that decants inside the bottle: they remain clear and the turbid remains at the bottom. You mustn't shake it, the bottle'. No one knows better than an oenologist how much wine must decant before being drunk. The bottle is left there, majestic in the [...]
Design Week and Social Warming: the design and food event by Martì Guixè and chef Marco Ambrosino
It is called 'Social Warming' the event organised at the 28 Posti restaurant in Milan on the occasion of Design Week. A designer from the international scene, Martì Guixè, and chef Marco Ambrosino for a four-handed dinner-manifesto. An evening in which both the design objects and the menu reworked in a symbolic key the concepts of [...].
WINEWAVE: Luca Balbiano's sips of culture and wonder
To interweave the stories enclosed in a bottle of wine (those of territories and men) with well-known, extraordinary and epoch-making personalities: from sport to cinema, passing through literature and art, and reaching as far as technology and astronomy. This is the mission of 'WINEWAVE', the web project conceived by the young entrepreneur at the head of the Piedmontese winery of the same name [...]
Michela Coppa and the recipe for good health
We have known her on TV since the early 2000s: Letterina in Passaparola, after her participation in Miss Italia, she was the face of La Corrida, TRL on Tour, Giffoni Film Festival and other programmes for Arturo TV and Alice TV. But Michela Coppa today speaks of these experiences as a "distant" past, because [...]
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