Ben Ritrovati n.8
Dear friends, as each year in September, we find ourselves involved in bringing forth our Magazine. In this edition we have new-entry writers while others
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Contest Foto numero 8
According to common opinion, photography reliably reproduces reality. We rather say that it only provides images. These images, however, are those of our culture
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Toque&Toque, Enoteca Nero d’Avola, tra la 5th Avenue e la Broadway di San Cataldo, F. Pensovecchio, magazine n.8
There’s a moment when, inside a winelover, man or woman, something clicks… an irresistible desire to taste, explore, discover. It’s time to find a
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Nel Firmamento, La cucina di Pino Cuttaia, D. Visiello, magazine n.8
Without memory there cannot be future: only the net dominion of tradition can inspire an enlightened, significant innovation. Pino Cuttaia, chef and patron of
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Cosa bolle in pentola, Street food, G. Monteleone, magazine n.8
There is no doubt that the year 2018 is intended to be Palermo’s Annus Mirabilis. Palermo Capital of Culture, is this year’s location for
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Eco di Rallo, Gelato: è tempo di trasparenza, S. Spatafora, magazine n.8
What’s inside an icecream? What are the ingredients with which it’s made? What we eat is real artisan-made icecream? These questions deserve a precise
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Il pellegrino lombardo, Per una nuova cucina siciliana, C. Passera, magazine n.8
Time ago, while assisting a competition between young, emerging cooks, a famous chef comes next to me. We are both biting into a portion
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Mangiamo al Cinema, Cinema e cucina, T. Mauri, magazine n.8
Cinema makes us dream, it shows a fantastic world that diverts us from every-day life. Obviously themes about food and eating, atavic passion of
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La cucina di Rallo, Piatti vegetariani e i loro abbinamenti: sfatiamo i pregiudizi, M. Zanni, magazine n.8
Although much has changed in the past years, being vegetarians or even vegans is not as easy choice and not because alternative foods are
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