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»
Manairò Diputacion, 424 Barcellona Spagna T. +34.93.2310057 info@manairo.com
For over a decade Roberta Corradin has been covering travel and food for Italian Marie Claire, L'Espresso, La Repubblica, illywords and others. She is a contributor for Food Arts. Her Italian rendition of Spices, History of a Temptation by Jack Turner was awarded with Premio Costa d'Amalfi. She edited the English version of Nonna Genia's Classic Langhe Cookbook. Her fiction works are published in German, French, and Spanish. Her last book Le cuoche che volevo diventare focuses on women and cooking, and was published in Italy by Einaudi in 2008.