Mediterranean

The incessant desire for quality, innovation and beauty that has characterized Italian design since the middle of the last century has spread to other fields such as gastronomy.

It’s a global trend: chefs growing their own orchid, but in the citrus town of Menton on the French Riviera, there’s a garden that has a restaurant, and not the other way around.

Markets promote sustainable agricultural practices and biodiversity. In Urla, we find a project that pursues the same thing from the kitchen of a restaurant.

In the Rif region, chefs and producers forge alliances to preserve the vitality of rural communities in the face of depopulation.

A group of chefs have signed a manifesto necessary to place the culture of the Cyclades at the forefront as an element of cultural identity.

It’s time to rethink the models and listen to what scientists and fishermen have to say to preserve ecosystems and the craft of fishing.