Bistro Vs Big Restaurant (4 min. reading)

In New York, especially during rush hour, the restaurant industry moves at a breakneck pace.

(Reading Time 3: min)

Why we should limit pizza and choose more authentic regional Italian food.

I am Ruben Dawnay my cooking journey begins back in 2019. Aged 18, I was coming to the end of school, un-motivated by my subjects and, like many others, lacking real direction.

Hi, I’m Martin Stacchini, I’m 35 and I was born in Cesena(Italy). I’m doing this job since 11 years now, and since 10 I’m working outside Italy.

Hello! My name is Hari Thapa, and I’m a chef. Originally from Nepal, I bring a deep appreciation for culture and community to everything I create in the kitchen.

Who’s @whatif.now? (Reading Time: 2 min)
Hi, I’m Melissa Debernardi, an Italian photographer and screenwriter.     

(Reading Time: 1 min)

My name is Cristina Ogiefa, and I’m a 22-year-old chef from Rome, Italy. Though I was born in Italy, my roots are in Benin City, Nigeria, where I spent six years of my childhood with my grandparents.

(Reading Time 4 min)

Hey I’m Marta Sandini, I’m an Italian born and raised 33 years old  from Gazzo padovano near Padova, 40 mins away from Venice.     

(Reading Time 3: min)

Regional cuisine in New York: a journey through authentic flavors.New York has always been a global capital of culinary diversity.

(Reading Time 3: min)

Hi! I’m Elena Salati, and I consider myself both a chef and an artist. Cooking is my creative outlet—a way to blend practicality with beauty.