BREAD RELIGION
Petra Lafarinadove la farina diventa arte
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 72 | Subscribers | Read | fuori.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
SAPERSI DISTINGUERE / THE TASTE OF IDENTITY
True identity comes from passion and care. In Puglia and Sicily, Salvatore Verdesca and Claudio Maucieri have shaped theirs through craft and dedication
VULCANICA CATANIA / VOLCANIC CATANIA
Etna-born and Catania-bred, Paolo Manara and Lele Scandurra honor their city through pizzas that carry the taste of Sicily’s land and fire — a story of roots, craft, and constant evolution
PUGLIA EVOLUTIVA / EVOLVING WHEAT, EVOLVING PUGLIA
To belong to a place is to give back to it. That’s why Francesco Pellegrino and Marco Bovio chose to adopt a field of evolutionary wheat in their native Puglia.
PENSIERO LATERALE / THINKING OUTSIDE THE BOX
In both life and work, it’s important to look ahead without losing sight of where you come from.
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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