Sara Porro's gastronomic journeys, from Bastianich to the irony of Dissapore
Many have known her for having edited, as co-author, the biography of Joe Bastianich, where he recounted the life of the young Giuseppino who later became a successful entrepreneur in the catering field and finally a Masterchef judge. But Sara Porro, which with "Giuseppino" (this is the title of the book) won the tenth edition of the award Stall for the kitchen, he already had behind him a rich career linked to the world of food and wine communication.
After an experience in public relations and press office, in the 2010 he had found his fortune in the blog Dissapore.com, where he still enjoys commenting and telling the food not without a touch of irony. "What I like about Dissapore is the light-hearted tone in which I recognize myself and which I share when confronted with such an important subject, but at the same time within everyone's reach, like food". Passionate about travel and food and wine, she has written for various national magazines and newspapers, including Repubblica, holds a column on Amica and collaborates with a restaurant guide, I Cento. "I don't write to talk about dishes in the strict sense. Not more than necessary, in short. Instead I think it is important to tell the atmosphere, what you live, what you feel, to spend an evening in that particular restaurant ".
In the coming months, two books will be released with the signature of Sara Porro. The first, in bookstores in April, published by Edt, will be about Peru and will combine the story of the journey with the culinary traditions of the country. The other, by Utet, whose print is scheduled for the end of the year, will tell twenty stories of gastronomic journeys around the world.
Sara Porro will be at Festival of Food Journalism, "because the program is very interesting, the panels are well defined and then it is a festival that is talked about a lot on social media. I am very curious and happy to participate in first person ".
He will talk about the casual language of food journalism on Friday afternoon. "But I'm not a journalist - points out - because I have no card. No controversy with the Order, but I do not think it necessary to have a card to do what I do: that is, to write about food, or rather to feed, but also to discuss other topics. The ethical code? The readers give it to me, I owe them seriousness and precision in what I write. For example, just talking about language, I think that every sector has its own vocabulary, with specific words that you need to learn to use correctly. But we must not speak only among experts: to understand must also be readers who do not perfectly chew that particular topic ".
By Daniele Angi
