{"id":898,"date":"2019-09-22T22:54:38","date_gmt":"2019-09-22T20:54:38","guid":{"rendered":"https:\/\/www.dichecibo6magazine.it\/numero-uno\/"},"modified":"2023-03-06T15:23:40","modified_gmt":"2023-03-06T14:23:40","slug":"number-one-2019-09-20","status":"publish","type":"page","link":"https:\/\/www.dichecibo6magazine.it\/en\/number-one-2019-09-20\/","title":{"rendered":"Number One 2019-09-20"},"content":{"rendered":"\n
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The taste of words: a history of the Italian of food<\/a> <\/h3>\n\n\n\n

Materials, shapes, colours, flavours: the language of food transforms all this into words, it coats with sounds a fundamental and daily experience, which is a vehicle of personal and collective identity, memory and innovation. Following the thread of words…<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Filippo Saporito \/ The five senses in the kitchen <\/a><\/h3>\n\n\n\n

The panoramic terrace of the Leggenda dei Frati overlooks the city, right in the lower part of the Villa, to the side of the gardens.<\/a><\/p>\n\n\n\n

It is the prestigious restaurant of the starred Chef Filippo Saporito, opened in 2015.<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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The League of Chianti, an ancient and modern history<\/a> <\/h3>\n\n\n\n

In the 12th century, the Chianti area belonged almost entirely to the Republic of Florence, which had gained control of the area with the help of both ecclesiastical organization and parishes, the latter as political-administrative centres. <\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Donatella Cinelli Colombini \/ Women and Wine<\/a> <\/h3>\n\n\n\n

Born in 1953 in Siena, she graduated in History of Medieval Art; in 1993, she founded the\u00a0<\/a>Wine Tourism Movement\u00a0<\/a><\/em>and then created the Open Cellars initiative: a full day dedicated to wine tourism. After 14 years in the family business, in 1998 she started her own activity dedicated to the production of Brunello…<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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THE CUP OF NESTOR <\/a><\/h3>\n\n\n\n

Since ancient times, oil and wine have been very important elements in the diet of the Greek and Italian populations. It is, therefore, no coincidence that one of the two most ancient testimonies of the use of the archaic Greek alphabet, namely a phonetic writing system <\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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1st December 1928 \/ A cruise breakfast on the Saturnia<\/a> <\/h3>\n\n\n\n

Time machine does not always proceed backwards towards extraordinary and memorable days. Actually, 1 December 1928 appears as an ordinary working day…<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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The wicker bottle: a long history from its origins to the seventeenth century <\/a><\/h3>\n\n\n\n

To speak of the wicker bottle, an object of common use, made with a glass of no value and covered with marsh grass, may seem a forced unearthing of micro-history, a folklore and nostalgic rediscovery of now lost traditions, traces of an artisan past connected to the agricultural economy. <\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Essence<\/a><\/h3>\n\n\n\n

The earth burns \u2013
We are gutting her roots.
The earth we are destroying-
us \u2013 her enemies.<\/a><\/em><\/p>\n<\/div>\n<\/div>\n\n\n\n

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PINOCCHIO AND THE FOOD THAT DOES NOT EXIST <\/a><\/h3>\n\n\n\n

Pinocchio was born in post-unification Florence. Actually, more plausibly, he was born in the Florentine countryside, hardly disturbed by the great changes of the late nineteenth century. Poggi had already done his work to make the city worthy of being the capital of the Kingdom. Florence was rich in art, history and hunger. <\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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INSTAGRAM BEYOND FOOD <\/a><\/h3>\n\n\n\n

An essential application for sharing photos and\/or videos, Instagram has become, within a decade, the fastest growing social media. According to the latest estimates, we think there are over one billion active users worldwide (more than 22 million in Italy). Its success is due first to the power of the visual, to the media power of the images and to its communication impact…<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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CULINARY RAPSODY: FROM THE FIRST PARTY IN HISTORY TO HAUTE CUISINE<\/a> <\/h3>\n\n\n\n

Dear Readers, You will surely know that to embark on this magazine means to venture the thousands of meanings that food and its preparation had and continue to have in the history and culture of different peoples.<\/a><\/p>\n\n\n\n

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

The taste of words: a history of the Italian of food Materials, shapes, colours, flavours: the language of food transforms all this into words, it coats with sounds a fundamental and daily experience, which is a vehicle of personal and collective identity, memory and innovation. Following the thread of words… Filippo Saporito \/ The five […]<\/p>\n","protected":false},"author":1,"featured_media":852,"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-898","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nNumber One 2019-09-20 - 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-one-2019-09-20\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Number One 2019-09-20 - Magazine Dichecibo6.it\" \/>\n<meta property=\"og:description\" content=\"The taste of words: a history of the Italian of food Materials, shapes, colours, flavours: the language of food transforms all this into words, it coats with sounds a fundamental and daily experience, which is a vehicle of personal and collective identity, memory and innovation. 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