Massimiliano Blasone
Anchovy "plin", pepper essence, Bettelmattby Marta Grassi
IG2023: ladies and gentlemen, the revolution has been served Una rivoluzione italiana in 40 piatti
A journalist with the bad habit of xenophilia (natural, he's a Germanist) and food (he's from Modena ), he now lives a happy life in China, in Shanghai, building connections between East and West