Preface 2023
Preface – magazine 2023 A contemporary magazine feeds upon dynamism and vigour. It instantly perceives the inputs deriving from the readers and evolves, offering its best at...
Preface – magazine 2023 A contemporary magazine feeds upon dynamism and vigour. It instantly perceives the inputs deriving from the readers and evolves, offering its best at...
di Ilaria Persello In the beginning was anchovy Anchovies swim in big schools and, generally, do not move away from the coast. For this reason, they have always fished anchovies...
Browsing the recipe book written by Gavius Apicius in the first century AD, the renowned treatise De Re Coquinaria (On the Subject of Cooking, in ten books), the reader is struck...
Franco Banchi’s latest book on knowledge and taste In the past weeks, the latest book by Franco Banchi, Invito a cena con filosofo. 15 grandi del pensiero a tavol (Edizioni Del...
Has anyone wondered what colour we are? Rossana Gravina For the sake of truth and as Socrates teaches, I am always aware of my ignorance to get the opportunity to understand more....
Luca Galantini e Marco Maldera Which are and what do raw materials describe when we consider food as a subject matter? What are their roles in the international context? ...
Florentine culinary tradition is…homemade Nicoletta Arbusti Thomas Harris writes in his celebrated book Hannibal, Chapter 27: In Piazza Santo Spirito, near the fountain....
Nicoletta Arbusti A sunny day, mild weather. Sweet as the taste of the biscuits Massimo Bocus offers me. He is the Executive Sous Chef and Director of Food and Wine Studies at...
My wine story continues. I will start now with the visual analysis of the wine. That allows us to understand how the vinification and storage occurred, the age of the wine and the...
The salt routes Ilaria Persello Salt roads are ancient commercial routes which have remained unchanged for centuries. They have connected coastal cities with the inland and vice...
Our body is a sacred place. We need to cure, love and protect it. Natural bodybuilding was born in contraposition to classic bodybuilding. It consists literally of natural...
A contemporary magazine feeds upon dynamism and vigour. It instantly perceives the inputs deriving from the readers and evolves, offering its best at all times. Thus, absolute readiness to live virtuous metamorphoses.
This is our case. We have become a quarterly magazine. That allows us to promote two needs, which on a journalistic side, always walk together. On the one hand, the cyclic nature of time shifts, the feeling of the changing seasons, and the arrival of new and qualified collaborators. On the other, the necessity to employ, at one’s best, a time frame that requires in-depth analysis to seep intensively and extensively into all the questions tackled.
The three-month frequency seems the optimal commitment for such intersecting urgencies.
That way, the editorial work – which, for us, is the compass of our job – can benefit from a longer span without losing the tension of being constantly on the current events.
From the start, we have not chosen the most used trail that considers food a world to burn at once, priding the trends of the moment. Our route refers to the real universe of food made of culture, history, human quality and excellence.
We will not ditch our main route. Instead, the quarterly basis will help us reach our scopes more smoothly. We profoundly feel that many connected moments create the universe of food: the production, at source, as an affirmation of identity; the art of the preparation; the philosophy and the taste responsible for consumption. We want to add a final qualifying element: the untamed desire to express and share the genuine pleasure of experiencing food as history and as a daily adventure.
Franco Banchi, Director
Nicoletta Arbusti, Editor