Nutrition, health of body and well-being of mind. Ossigeno 3 features art and recipes of forager chef Valeria Mosca, the latest movements of the ColletivO CineticO and takes a closer look at human beings and science with discussions about frequency and quantum physics.
The book “Fermentino” came into being with the aim of bringing order and scientific validation to a new product called fermentino, made of a few simple ingredients, which is the answer of Italian gastronomic tradition to the growing demand for natural foods of vegetable origin.
Fermentation, a natural process of processing and preserving food. With this, Ossigeno 2 opens its investigations into food and wellness, by exploring, together with the art of chef Daniela Cicioni, the byways of this ancient path of gastronomy.
Ossigeno - Elements of life is a series of editorials in instalments. Its specific mission: to accompany the ongoing change in eating habits with what one might define as a practical and cultural guide.
IL CIBO CHE TI HA CAMBIATO LA VITA
This book sets out the reasons for the need for a new kind of awareness about nutrition and illustrates its point of view through the stories of ordinary people who show that changing eating habits is much simpler than imagined.