{"id":6227,"date":"2016-07-03T21:47:36","date_gmt":"2016-07-03T19:47:36","guid":{"rendered":"http:\/\/www.dichecibo6.it\/new\/en\/?page_id=6227"},"modified":"2016-07-04T13:00:59","modified_gmt":"2016-07-04T11:00:59","slug":"about-us","status":"publish","type":"page","link":"https:\/\/www.dichecibo6.it\/new\/en\/about-us\/","title":{"rendered":"About Us"},"content":{"rendered":"

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The animals graze, men eat<\/span><\/h1>\n

only free-spirited men know how to eat.<\/span><\/h1>\n

(Anthelme Brillat-Savarin, Physiology of Taste, 1825)<\/span><\/h3>\n

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read more
\n\ua71c<\/span><\/h4>\n

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Food is a multisensory experience, is nourishment, culture, history, conviviality, social action, education, work, creativity, commerce, research and art.
\n<\/span><\/h1>\n

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What food are you? is all this.<\/span><\/h1>\n

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What Food R U? was born as a tribute to my father, and for those who love the essence of food, of feeding and being fed.<\/h2>\n

Dad, who was, in reality, a manager, had an enormous ability to prepare lunch or dinner for his guests, even with only three ingredients.<\/h2>\n

He made culinary “miracles”!<\/h2>\n

I have always asserted that this was because, as a failed musician, he had found – aside from its natural talent as a “chef” – a way to put together flavors, colors, shapes, a harmony of ingredients as if they were notes on a staves.<\/h2>\n

He always remembered his mom who cooked him clams, when as a little baby boy he was still on the
\nhighchair. He “sensed” their aroma and the taste.<\/h2>\n

It was an act of love.<\/h2>\n

That is why he used to cook them form me, ever since I was a child, and that smell, that taste are always the same and I will never forget them.<\/h2>\n

He taught me how to “nourish” body, mind and heart.<\/h2>\n

After all, food is the only thing that truly belong to us: it becomes part of us and makes us live.
\nWithout food we cannot live.<\/h2>\n

However, the cuisine, as he wrote in his excellent book on the cuisine of Gargano, is an art that must be cultivated, it is a belief, an important tradition, a set of experiences originated from ancient civilizations.<\/h2>\n

Hence, What Food R U? was born in 2014, with the priceless collaboration of the Westin Starwood – The Excelsior Florence \u2013 learn more on the number Zero site! \u2013since 2015 it has become a company.<\/h2>\n

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\u00a0<\/b><\/span><\/span><\/h2>\n

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The dad’s book dedicated with love to the Gargano cuisine.<\/span><\/p>\n

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Curriculum<\/a><\/span><\/p>\n

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SOME PHOTOS OF THE NUMBER ZERO EDITION<\/span><\/h4>\n

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The zero event was held at The Westin Excelsior – Florence, with the collaboration of the Westin Starwood through the valuable assistance of: Valentino Bertolini, Complex, General Manager of The Westin Excelsior, Florence, and the St. Regis, Florence); the dear participation of Entiana Osmenzeza, Executive Chef of Sesto on Arno – The Westin Excelsior) an internationally renowned chef, and of Marino Sartorato, Sommelier and F&B Service Manager of The Westin Excelsior-Florence.<\/span><\/h5>\n
The event was presented to an audience of journalists and well-known food and wine bloggers. It was divided into two sections: theoretical, held by Nicoletta Arbusti, psychologist and psychotherapist, and Silvia Guetta, Professor of General and Social Pedagogy, University of Florence; and practical, where AN EXPERIMENT ON THE INTRINSIC QUALITY OF FOOD EVALUATION arranged by Entiana Osmenzeza and Roberta Chiaramonti neurologist and expert in integrated medicine.<\/span><\/h5>\n

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