Tag Turin

14-06-2017

Photo&Food: Giorgio Cravero (part III)

The best food photography shots created by the Turin-born photographer, from “Cocktail Serial” (2015) to “Beautyfood” (2016): from the drinks from famous TV series to the fascinating relationship between cosmetics and food

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

26-05-2017

UrbanSync, an App to participate in urban development

David Calas, Markus Grobbauer and Nicole Feiner have created a new tool that actively engages the community in urban development - an App called UrbanSync.

19-05-2017

Open House Milano 2017

The international Open House Worldwide initiative aims to open outstanding architecture generally closed to the general public.

26-04-2017

Modern macrobiotics: Roberto Marrocchesi’s experience (part II)

The naturopath and nutritionist from Turin tells us his story and talks about his relationship with the diet of “long life”. It all began back in 1972, when he found a book by Georges Ohsawa at a used book stand in Turin

24-04-2017

Modern macrobiotics: Making the most of life (part I)

We talk about macrobiotics with Roberto Marrocchesi, one of the Italian masters of Georges Ohsawa’s dietary philosophy. A naturopath and nutritionist with a degree in pharmacy, he has authored numerous publications and organises educational programmes

19-04-2017

Toni Gironès Saderra Looking Around Fondazione per l'Architettura Torino

Looking Around, a series of meetings promoted by Fondazione per l'Architettura Torino since 2015 with the involvement of world-renowned architects, starts again on April 20. The first guest in 2017 will be Catalonian architect Toni Gironès Saderra.

14-04-2017

Recipe: Chick-pea Farinata or Cecìna

This classic of Ligurian and Tuscan cooking has ancient roots: the Greeks and Romans were already baking a flan made from puréed legumes. The vegetable protein in chick-peas makes Farinata an ideal appetiser or main course