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...
Dichecibo6? Magazine features new ways of describing people’s relationship with food. Like a paper magazine, but actually just an online magazine, we want to go hand in hand with our changing times. That is why all texts will be both in Italian and English language.
“I hate wood. I hate the overloading feeling of wood, which must be of help in the blend and not hide any scent”
The quality of the oil is composed of several factors: the aromas are relevant. A fruity olive is the first quality aspect for it indicates both a healthy and intact olive and the professional processing in the oil mill…
Old maps register it under the name of “Il Paradiso”. We are on the slopes of Monte Amiata, in front of the picturesque village of Seggiano, a bundle of houses sitting on top of a hill in southern Tuscany.