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OSSIGENO 4

Chef Yoji Tokuyoshi, il suo concetto di interculturalità e come questa si può manifestare nell’incontro tra le tradizioni di Italia e Giappone. Così nasce Ossigeno 4, sull’interculturalità presentata dalle dodici ricette con cui lo chef nipponico accompagna i contenuti dell’opera, tra cui figurano l’intervista all’emerodromo Stefano Baldini, medaglia d’oro olimpica nella Maratona, e un viaggio con il maestro Giuseppe Vessicchio tra frequenze della musica e la coltivazione dei vegetali.

OSSIGENO 3

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.

FERMENTINO

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.

OSSIGENO 2

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 1

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.
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