BREAD RELIGION
Petra Lafarinadove la farina diventa arte
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 57 | Subscribers | Read | fuori.substack.com |
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Latest Issues
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QUELLI CON L'ACCENTO/ THE ACCENT ON TALENT
In this newsletter we will talk about a pastry chef from Veneto and a pizza maker from Tuscany. Different in background, similar in their passion. Always ready to put the accent on quality.
PANE E LIMONI / BREAD AND LEMONS
In Brianza and the Amalfi Coast to discover two realities that make a virtue of family and craftsmanship. Two parallel stories, capable of translating territory into poetry
SPLENDIDA CORNICE / THE ELEGANT PIEDMONT
The locations and their furnishings can tell the story, too, keeping track of past splendours. This is the case in Piedmont, thanks to two venues with an important past, but hungry for the future
VACANZE ROMANE / ROMAN HOLIDAYS
Periphery and center. Edge and heart. In the Eternal City, it is the Pigneto and Prati neighborhoods that attract the attention of foodies. Thanks to two realities, which make pizza a virtue.
Authors
The writers behind this newsletter.
Petra® nasce nel 2006 come primo progetto italiano di riscoperta dell’antica macinazione a pietra in chiave contemporanea. Oggi rappresenta un’icona di bontà, valore nutrizionale e sensibilità verso la biodiversità in agricoltura.
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