Number Zero 2019-05-01

Dichecibo6? Magazine nasce come un nuovo modo di raccontare il rapporto dell’uomo col cibo, come fosse una rivista in carta, mentre è online, per correre di pari passo coi tempi, che sono cambiati. Ed è presentato in italiano e inglese.

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Chef, female style.

It’s a sunny day; the hot coffee is excellent. We are sitting next to the window inside the bar where we agreed to meet for our interview. The smile of Anna Maria Visconte, Executive Chef at Vivo restaurant in Florence, is like a filtering sun lighting us up as we speak.

Eugenio Alphandery / San Carlo Spa, from history to the future.

Officina Profumo-Farmaceutica di Santa Maria Novella in Florence is one of the oldest pharmacies in the world, founded by the Dominican friars in 1221 and open to the public since 1612. Today it is a historical shop and a museum, a “100% made in Florence” must-see renowned all over the world.

THE TASTE OF ART

Take the professionalism and passion of an art critic, Caterina Corni, with the passion for contemporary Indian art, the imagination of an all the rage food blogger, IsaporidiB, and the experience gained in the field of an expert nutritionist, Francesca Guelfi…

Appetite comes by looking

From its origins, cinema has described the relationship between man and money, investing it with cultural connotations that range from ethnic to gender identity, from social class to religion. Starting from the Italian The Jester’s Supper, many films recall food or conviviality from their very title…

DICHECIBO6? Surprisingly, young people choose quality and culture.

The adventure of our magazine starts with young people and a mission announced as quite dangerous. On an almost spring morning, we have had a long conversation with the girls and boys studying at the scientific high school, Istituto Gobetti-Volta in Bagno a Ripoli

Food’s magic

We have used to it. After Dan Brown’s and Marco Malvaldi’s Leonardo, we are all somehow “from Vinci”, especially in this year, the anniversary of his death occurred five hundred years ago. We certainly could not miss Leonardo in the kitchen, already proposed in any possible way during the EXPO 2015.

Does flour have a soul?

Let’s look at the Flour!

Every day we come across with a wide variety of food, both from animal and vegetable origin. We handle it, look at it, sometimes cook it, and eat it.

The food-pleasure list

We are used to making lists and catalogues, especially now that our phones measure everything, our steps, and the time we spend on the phone or on social media or disposing of mail. We make lists of our weight, the places we have visited, and the objects we would like to buy.

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