Tag Stories

12-06-2017

Photo&Food: Giorgio Cravero (part II)

The Turin-born artist explains the connections between photography and food: both are meticulous with a clear hierarchy, both involve behind-the-scenes preparations which many of us never see, and both invite us on a fascinating journey

09-06-2017

Photo&Food: Giorgio Cravero (part I)

Renowned photographer Giorgio Cravero, winner of the Hasselblad Masters Prize 2016 for a photo from his “Colors” project – a bunch of bananas “dripping” with colour – tells us about his experience of food photography

05-06-2017

Food&Kitchen: a conversation with writer Dina Ravaglia (part II)

She loves ethnic food, is mad about Indian cuisine, and uses spices in nearly every one of her recipes. But her signature dish is a classic, old-fashioned jam tart

02-06-2017

Food&Kitchen: a conversation with writer Dina Ravaglia (part I)

The Brescello-based writer talks about her relationship with food: from the “cook’s block” that hits her every time she’s in the kitchen, to the dish which best represents her life and the wine that gets her heart beating

29-05-2017

“Disanapianta”: the Braglia girls hit the kitchen (part III)

Francesca, Silvia and Lorella know how to combine theory and practice: they see food as a form of communication with ourselves, others and the world, and consider eating a way for people to get back in touch with their bodies and minds

26-05-2017

“Disanapianta”: the Braglia girls hit the kitchen (part II)

The Reggio-Emilia-based cultural association aims to boost our awareness of food through natural cooking. Its founders are aiming high as they promote healthy, responsible lifestyles

24-05-2017

“Disanapianta”: who are Lorella, Silvia and Francesca Braglia? (part I)

The story of three sisters who launched an influential cultural association back in 2012. Though they came from different career backgrounds, a shared interest in natural food inspired them all to change their lives

19-05-2017

Chef Terry Giacomello of “Inkiostro”: the courage to make a mark (part III)

True to his Friuli background, he loves hard work and rigour. He exudes the quiet modesty of someone who knows his profession so well he can use it like a dictionary, expressing himself and influencing others