Why eating in a COVID environment won’t bring customers back in the restaurants immediately. And the necessity to think out of the box, not to adapt t...

I experimented the delivery and came to the conclusion it was not fitting my foodie taste so far.

I started procrastibaking during the quarantine.

I made my jeans blast (or why Milan foodies end obsessed with the gym).

I had lunch in a butcher shop (and the about why red meat is not over)

I went to the latest speakeasy of town

I decided to capture all the restaurants definitely closed in my neighborhood for one week.

I had a walk in vineyards where they do the vintage by helicopter.

I’ve been drinking wines smelling like "stable" and saw people saying they were amazing.

I got introduced to Korean Cuisine by a buddhist monk.