With this effort, we wanted to bring to you a different and personal way to speak of Italian food. For once we put aside the migration stories, the nonna's recipe and, allow me to say, the inflated spaghetti bolognese... Cibus celebrates Italian cuisine as it is: heterogeneous, allergic to labels, fluid, constantly redefining its fringes and simultaneously strictly severe and snob to any intake that is not taking root from its traditions. Can you blame it..?
In this numero uno, we reviewed the Italian restaurants that in our opinion are the most relevant and innovative; we investigated the healing properties of Italian food; we brought to your attention some of the products of eccellenza Italy is proud to export around the world; we looked at some of the most outstanding Australian food companies manufacturing Italian products; we interviewed celebrity chefs such as Silvia Colloca and Giovanni Pilu.
