Number Four 2020-06-15

Dichecibo6? Magazine nasce come un nuovo modo di raccontare il rapporto dell’uomo col cibo, come fosse una rivista in carta, mentre è online, per correre di pari passo coi tempi, che sono cambiati. Ed è presentato in italiano e inglese.

dichecibo6?

Wine and marketing at the time of Covid-19

In the time of Covid-19. A distanced interview with Dr Enrico Chiavacci, Marketing Director at Marchesi Antinori. We spoke over the phone and engaged a lengthy discussion.

NICOLETTA ARBUSTI

Gastro-diplomacy: when cuisine turns into diplomacy

The use of national cuisine and typical local products has always been a powerful tool of cultural diplomacy to improve the country’s image and increase its influence and reputation globally.

MARCO MALDERA / LUCA GENTILINI

When Caravaggio’s grapes sanctioned the end of the hierarchy among the genres of painting.

“He possessed great talent at painting flowers and figures”. It seems an obvious statement for our times, but the famous phrase, attributed to Caravaggio, overturned the classic hierarchy between painting genres.

FIAMMA DOMESTICI

THE FATAL DRUNKENESS OF ALEXANDER THE GREAT

In early June, more than 2300 years will have passed since the death of Alexander the Great; in fact, the Macedonian king died in 323 B.C., at 32, after a very short illness. The young ruler had conquered the immense Persian Empire in just twelve years, stretching his dominion from the Hellespont to the Indus River, from the Caspian Sea to the Indian Ocean and the Persian Gulf, and Egypt.

ANNA CAFISSI

MARSILIO FICINO: food and therapeutic optimism

The great humanist philosopher Marsilio Ficino, whose Academy ennobled Florentine culture in the Laurentian era, had a special relationship with food. To be more rigorous, he connected food’s essential vital factor with that entire “macrocosm” that connects every earthly man (the microcosm) with the sky.

FRANCO BANCHI

The song of bread: when literature also smells good

We have spent the quarantine with our hands in the dough and we know more about yeast and flour. We now want to take a small trip to discover the “good smell” in literature, too.

ILARIA PERSELLO

TOMMASO CAMPANELLA, AT THE TABLE UNTER THE SIGN OF THE SUN

At the port of Livorno, no one had noticed the rustling of that bulky cloak. Blessed by the most desiring stars, the curved shape of Settimontano Squilla was embarking on a merchant ship. On the ridge of the ending night and the rising dawn, the ship was already heading for Marseille.

FRANCO BANCHI

dichecibo6?