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... the Social dinner (by MHKSD),  the olfactive aperitivo (@Magna Pars Hotel), the flashmob dinner (by Cena con me),  the night shopping in EATALY, the brunch 2.0 by James Beard in Galleria Vittorio Emmanuele, the supermarket of the future (by COOP for EXPO) ...

I got my first multisensory meal experience.

Imagine not just eating, but eating while you get a story about the products you’re tasting. You may tell me: "well, it’s something common nowadays; we tend more and more to educate people on what they eat". Now, imagine that this story is not told by someone, but by a movie projection on the walls, on the table, with the help of lights and music while you ‘re seating and eating. Do you still find it common? People from the field know probably the EL SOMNI project from the Rocas Brothers (ranked best chef in the world in 2015 by San Pellegrino and in 2013 by the magazine Restaurant). This multisensorial diner project was designed a few years ago and the first time I saw the trailing, I told

I discovered that I liked panettone 30 years later…

When I was a kid, each Christmas, my grandma (who has Italian origin) was buying a panettone from the supermarket. And each Christmas I was tasting it and ending sick. It becomes such a habit that I started to think I was allergic to panettone and developed hate for the smell of the panettone. I could not even stay in the room if someone was unpacking a panettone from his cartonbox… For those who don’t know this icon from Italy, Panettone is a sweet loaf cake born in Milan. In the imagery of people “panettone” stands for “ Christmas” and “family time”. Usually people don’t even like it but eat it because it’s a moment that you share with your family. I had the chance to meet Maestro Iginio

I cooked pizza with the youngest and trendiest pizzaiolo of Italia.

The first time I saw Ciro Oliva, it was for “ChePizza” event in Milan. I tried his fried pizza with fresh cheese and lemon zest and got a foodgasm. That day I got struck by his joviality that was contaminating everyone talking to him. The second time I saw him was for “Le strade della Mozzarella” event. Ciro was promoting Neapolitan tradition with a twist of modernization. I remember that day, asking for one of my first selfies to send to my pizzalovers friends… At less than 25 years, married with kids, he developed the social concept of “pizza sospesa”. In the Neapolitan tradition, when people go to the bar to get a coffee, they can pay for two coffees : the one they drink and one, suspe

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