Class 1976, a degree in Philosophy, I worked in various newspapers and I mainly deal with food and wine for nine years. From two jobs in the editorial office of the monthly Dove (Rcs), on travel and food themes, divided between paper and web (viaggi.corriere.it). My gastronomic-existential coordinates: sardenaira (Sanremese by birth), mulberry granita (Aeolian for paternal blood), paniscia (Novarese for the first 30 years of my life) and risotto (Milanese by choice for a decade) .