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15.10.17

The bakery that has restored true Italian bread making

Five years ago I was diagnosed with an allergy to wheat: this was heartbreaking news. In a very short amount of time I had to re-train my brain to overlook the yeasty, crusty temptation, and seek guilty starchy pleasures in other forms; needless to say it took its toll. How ridiculous! – you might say. … Continue reading The bakery that has restored true Italian bread making

10.10.17

The Nonna that has conquered the web

Her Facebook page has nearly 300,000 followers from all over the world; her videos on Youtube are widely clicked: she is known as the web’s best ever Nonna. She’s a little over a metre tall and 80 years old but her smile and charisma are explosive. So is her attitude to certain things; tattoos is … Continue reading The Nonna that has conquered the web

05.10.17

The company that has become an icon of the gelato making craft

It was in 1945 – the year that marked the end of World War II – when, in a small town of Romagna, a thirty-nine year old man called Attilio Babbi made a bet on himself. Italy was in ruins and, against all odds, he set to make cones for ice cream. He had become … Continue reading The company that has become an icon of the gelato making craft

30.09.17

THE GRANNY’S PEARLS – Chapter 3

Begonia, a flared cocktail dress with a wrap top and a stand-up collar, ideal for elegant afternoon occassions. Photo taken by Marco Girolami in Villa Borghese in Rome. The two previous chapters were published in Segmento March-May & June-August editions. Ciriana is an attractive and highly educated woman in her late thirties who works as a managing … Continue reading THE GRANNY’S PEARLS – Chapter 3

25.09.17

How to keep traditions and stay relevant

HANDS ON FIRE   One of the beauties of Italian culture, is it is so deeply steeped in history. Thousands of years of tradition have made Italy what it is today, and it is this history and tradition that serves as the backbone for the food that I make today. Using techniques that have stood … Continue reading How to keep traditions and stay relevant

20.09.17

The wonderful paradox behind the Italian Academy of Cuisine

The first thing we should bear in mind when talking about the Italian Academy of Cuisine (Accademia Italiana della Cucina – a gastronomic association that began in Milan more than half a century ago, is the oddity of the name. Why wasn’t it called the Academy of Italian Cuisine? This is not splitting hairs. The … Continue reading The wonderful paradox behind the Italian Academy of Cuisine

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