Stefano Callegari
Sardine with anchovy butter and walnut rye bread
IG2023: ladies and gentlemen, the revolution has been served L'altra rivoluzione, quella di Chef's Table: «Così la televisione è entrata nelle viscere della cucina»
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief