The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

MAIALE AL LATTE ALLA BOLOGNESE (PORK LOIN BRAISED IN MILK)

POTATO AND ARUGULA SOUP

PISCIOTTA (OLIVE OIL CAKE)