Magazine Dichecibo6.it

Navigation
  • English
    • Italiano (Italian)

Recent Posts


  • Meeting with chef MASSIMO BOCUS
  • Loving the wine
  • The salt routes
  • Natural bodybuilding and balanced nutrition.
  • Aerospace technologies supporting Agriculture 4.0
  • Those About to Die
  • Sicily And Food: Beautiful Contamination Along Its Shores
  • Preface 2023
  • Numero Six 2021-08-02
  • Number Five 2021-03-22
  • Number Four 2020-06-15
  • Number Tree 2020-03-16
  • Number Two 2019-12-09
  • Number One 2019-09-20
  • Events
  • Staff
  • Privacy Policy
  • Cookie Policy
info@dichecibo6.it
instagram
facebook

Quarterly Num.R.G.2728/2019 - num.reg.Print 6093 in date 28/02/2019 registred at Tribunale di Firenze

Copyright © Magazine Dichecibo6.it. 2023 • All rights reserved.

Hydra WordPress Theme by EckoThemes.

Published with WordPress.

Related Articles

Filter by Category

  • Food and History(20)
  • Food and Society(16)
  • Interviews(12)
  • Food and Art(9)
  • Food and Science(5)
  • In Vino Veritas english(5)
  • Food and yong people(3)
  • Food and innovation(3)
  • Man and Food(3)
  • Food and TRAVEL(2)
  • Food, Biology and Nutrition(1)
  • Editorial(1)

Filter by Author

  • Agnese Raucea (2)
  • Alice Dini (2)
  • Andrea Battiata (2)
  • Anna Cafissi (13)
  • dichecibo6? (4)
  • Carlotta Fonzi Kliemann (2)
  • Chiara Murru (2)
  • Denata Ndreca (2)
  • Fiamma Domestici (14)
  • Francesca Cialdini (2)
  • Franco Banchi (22)
  • Giovanna Frosini (2)
  • Ilaria Loli (2)
  • Ilaria Persello (18)
  • Luca Galantini (8)
  • Marco Maldera (6)
  • Marta Mariotti (2)
  • Massimo Bartoli (2)
  • Monica Alba (2)
  • Nicoletta Arbusti (33)
  • Paolo Baracchino (6)
  • Rossana Gravina (2)
  • Sasha Perugini (2)
  • Silvia Ciappi (2)
Back to Latest Articles
Editorial

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...

Posted on 30th January 2023 by Nicoletta Arbusti

Food and yong people

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...

Posted on 1st May 2019 by Franco Banchi

Food and History

Food’s magic

Leonardo da Vinci: a genius in the kitchen We have used to it. After Dan Brown’s and Marco Malvaldi’s Leonardo, we are all somehow “from Vinci”, especially in this...

Posted on 1st May 2019 by Ilaria Persello

Food and Society

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...

Posted on 1st May 2019 by Sasha Perugini

Food and Science

Does flour have a soul?

Let’s look at the Flour! Every day we come across a wide variety of food, both from animal and vegetable origin. We handle it, look at it, sometimes cook it, and eat it. Often, we...

Posted on 1st May 2019 by Marta Mariotti

View Latest Posts
Logo
Food and yong people

DICHECIBO6? Surprisingly, young people choose quality and culture.


Franco Banchi
DICHECIBO6? Surprisingly, young people...
Posted on 1st May 2019 by Franco Banchi
  • Italian
  • English

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, just outside Florence. It is a composite class. It represents an interesting microcosm, suspended between the city and part of the province overlooking the Chianti region.

With them, we have carried out what we could call a free, informal chat-survey, almost a “sensor” placed on one of the most tormented frontiers young people’s lives: food.

It was a far from obvious experience, in some ways surprising, almost a turnaround compared to the stereotypes on the subject. We have started immediately with a 360° question, with emotional impact and reflections on the concrete daily life:

“According to you, food is in relation to …?”

Fifty-two per cent of the young people experience this relationship as nutrition that goes hand in hand with the pleasure of taste. A significant 39% underlines that food is essentially a cultural factor, which refers to traditions, family or community values, and to a precise identity. Only 9% of them, nutrition has a mere scope of necessity. Nobody, really nobody, has opted for the solution that sees a close connection between food and conditioning coming from a trend.

The answer to the direct question “What food are you?” (Dichecibo6?) is even more interesting.

At the girls and boys disposal was a choice that allowed them to respond with at least three completely free indicators, without any preventive grid.

From the group of keywords identified, a very wide-ranging and diversified picture emerges, but with specific strong points of great interest, which favours the understanding of the compass that guides young people in their relationship with food.

The hardcore of the responses highlights the rooting in traditions and territory that still guides young people’ taste: the most familiar and appreciated options are in order of importance steak, pizza and pasta. Undoubtedly with many variations and nuances. Some, like pasta, always in the wake of tasty and sober food: tomato, sauce, pesto, lasagne, and macaroni. Others, like pizza, with the traditional openings to the exotic (for example pizza with a mix of pineapple and ham).

Repeated and a little counter-current compared to the media vulgate is the reference to the “household cuisine”. Several times significant expressions appeared as “homemade”, “unpackaged” and, to finish with a bang, “my grandmother’s delicious ragu sauce”.

More insistent than expected and punctual are the references to natural and healthy choices: vegetables prepared in many ways and all kinds of fruit (on all strawberries). It is noteworthy to underline the pride that emerges when they specify, “everything comes from my vegetable garden”.

Nevertheless, Mediterranean incursions could not be missing, albeit numerically limited, demonstrating that contamination is also present from a youth perspective. To cite only three references, scupatiz1, souvlaki and Afro-fusion recipes.

Present, obviously, the world of desserts, with the primacy shared between ice cream or sorbet and chocolate cakes.

What about fast food? Almost forgotten with a single quote. Who can still affirm that young people, even in this area, are fully conformed? The proof of their free, curious attitude towards noticeable quality comes from one of the most emblematic answers we have read.

The table? “It’s the mirror of a multifarious personality”.

FRANCO BANCHI


[1] S.(or barattiere) is a landrace variety of muskmelon.
Franco Banchi
  • Share Article:
  • Twitter
  • Facebook
  • Pinterest
  • LinkedIn
  • Reddit

Related Articles

Food and innovation

Edmund Mach Foundation in San Michele all’Adige (TN)

Discovering the educational and training activities of the Edmund Mach Foundation in San Michele all’Adige (TN) Excellence in the agricultural, food and environmental sectors. The...

Posted on 2nd August 2021 by Nicoletta Arbusti
Food and yong people

AT THE HEAVEN’S TABLE

4A Liceo scientifico (astronomico) – Gobetti-Volta, Bagno a Ripoli (Firenze)* The universe that revolves around food and Renaissance banquets has always had a link with the...

Posted on 22nd March 2021 by dichecibo6?
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read More
Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
  • Italiano
  • English