Stars, snails and forks: but then are the staff in order?

It is possible to have a food and wine criticism that also judges the legality and sustainability of the restaurant-company? A debate between journalists and food and wine critics on the dynamics of a complex sector, that of the restaurant and food culture, which is particularly felt in our country. During the afternoon of the first day of the Food Journalism Festival of Turin, Marco Trabucco di Repubblica, Valerio Massimo Visintin of Corriere della Sera in Milan engaged in the confrontation - incognito as usual in public meetings to not be recognized when sitting at table in a restaurant - Davide Terenzio Pinto, a well-known Turin restaurateur, and Antonella De Santis, from Gambero Rosso.

The delicate themes are many, come on fraudulent menus al I work in black, from violence in the kitchen to the restaurant mafia. Themes that national journalism has the duty to face in search of a true sustainability and transparency of the world of food and wine. Also because, Trabucco says, “in the end, sustainable cuisine is also the best one ".