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.

RISOTTO MILANESE

PANZANELLA (TUSCAN BREAD SALAD)

TOCCHI DI TONNO SALTATI CON CIPOLLA, POMODORO E PEPERONCINO (TUNA, ONION, TOMATO, AND PEPPER STEW)