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Books and editorial news from the food planet

When does a dish matter?

Global cuisine told through 240 recipes, with exceeding attention to the Anglo-Saxon world. There's even pineapple pizza, but not Margherita sbagliata

18-12-2020 | 11:00

Riccardo Camanini and his Cacio e pepe in vescica (bladder)

Read | 18-12-2020 | 11:00 | In libreria

Coffee Sapiens: Adrià and Lavazza, exploring the frontiers of coffee

The book was presented in Milan, the first step of the mighty upcoming Bullipedia. «We share the virus of innovation»

13-12-2018 | 16:00

Ferran Adrià and Giuseppe Lavazza at the presentation of Coffee Sapiens, a few days ago in Milan

Read | 13-12-2018 | 16:00 | In libreria

Bottura: my praise to Mauro Colagreco, the poet of a land of frontier

The chef from Francescana introduces the new book on the history of Mirazur in Mentone and its great protagonist

05-12-2018 | 11:00

Mauro Colagreco and Massimo Bottura

Read | 05-12-2018 | 11:00 | In libreria

Fool #7: Food=Politics

Many genuine stories in the latest page-turner issue of Lotta and Per-Anders Jorgensen’s food magazine

08-09-2018 | 07:00

The two covers of Fool magazine #7, published in a double version: the cover with Bo Songvisava of Bo.lan in Bangkok and the one with Aaron Turner of Igni, Australia. Published in Sweden, written in English, you can order it online for 23.59 euros (limited edition, 3,000 copies)

Read | 08-09-2018 | 07:00 | In libreria

Caffè Italia, poetry on paper

Issue number 2 of Johanna Ekmark’s editorial project is out. An evocative journey across craftsmanship and food

16-04-2018 | 10:00

Copies of issue number two of Caffè Italia, available online from caffeitalia.se, for 33 euros. Swedish photo-reporter Johanna Ekmark, who’s lived in Italy for over 30 years now, curates the project

Read | 16-04-2018 | 10:00 | In libreria

Fabrizio Fiorani, between oneiric and real

In a book, the thoughts and recipes of the talented Roman chef who works with Luca Fantin in Tokyo

17-02-2018 | 12:00

Fabrizio Fiorani, born in Rome in 1986, is the pastry-chef at restaurant Luca Fantin in the Bulgari Ginza Tower in Tokyo, Japan. He’s the author of a book titled "Tra l'onirico e il reale" [Between oneiric and real], Chiriotti Editore, 60 recipes, 74 euros if you buy it online

Read | 17-02-2018 | 12:00 | In libreria