{"id":848,"date":"2019-09-20T03:56:06","date_gmt":"2019-09-20T01:56:06","guid":{"rendered":"https:\/\/www.dichecibo6magazine.it\/numero-zero\/"},"modified":"2023-03-06T15:23:50","modified_gmt":"2023-03-06T14:23:50","slug":"number-zero-2019-05-01","status":"publish","type":"page","link":"https:\/\/www.dichecibo6magazine.it\/en\/number-zero-2019-05-01\/","title":{"rendered":"Number Zero 2019-05-01"},"content":{"rendered":"\n
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Chef, female style. <\/a><\/h3>\n\n\n\n

It\u2019s 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.<\/a> <\/p>\n<\/div>\n<\/div>\n\n\n\n

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Eugenio Alphandery \/ San Carlo Spa, from history to the future. <\/a><\/h3>\n\n\n\n

Officina Profumo-Farmaceutica di Santa Maria Novella<\/a><\/em>\u00a0in 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 \u201c100% made in Florence\u201d must-see renowned all over the world. <\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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THE TASTE OF ART <\/a><\/h3>\n\n\n\n

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,\u00a0<\/a>IsaporidiB<\/a><\/strong>, and the experience gained in the field of an expert nutritionist, Francesca Guelfi\u2026<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Appetite comes by looking <\/a><\/h3>\n\n\n\n

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\u00a0<\/a>The Jester\u2019s Supper<\/a><\/em>, many films recall food or conviviality from their very title…<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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DICHECIBO6? Surprisingly, young people choose quality and culture. <\/a><\/h3>\n\n\n\n

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 <\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Food\u2019s magic <\/a><\/h3>\n\n\n\n

We have used to it. After Dan Brown\u2019s and Marco Malvaldi\u2019s Leonardo, we are all somehow \u201cfrom Vinci\u201d, 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. <\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Does flour have a soul? <\/a><\/h3>\n\n\n\n

Let\u2019s look at the Flour!<\/a><\/h4>\n\n\n\n

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.<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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The food-pleasure list <\/a><\/h3>\n\n\n\n

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.<\/a><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Chef, female style. It\u2019s 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 […]<\/p>\n","protected":false},"author":1,"featured_media":845,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"coauthors":[41],"class_list":["post-848","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nNumber Zero 2019-05-01 - Magazine Dichecibo6.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dichecibo6magazine.it\/en\/number-zero-2019-05-01\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Number Zero 2019-05-01 - Magazine Dichecibo6.it\" \/>\n<meta property=\"og:description\" content=\"Chef, female style. It\u2019s 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. 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