In questo episodio ci concentriamo sugli aspetti che rendono accattivante un piatto tanto da invitarci a pregustarlo con gli occhi ancora prima di averlo realmente assaggiato.
Ne parliamo con Anna Prandoni, giornalista, scrittrice e divulgatrice enogastronomica da oltre vent’anni.
Dopo aver diretto La Cucina Italiana e i corsi di gourmet dell’Accademia Marchesi, oggi dirige Gastronomika, il magazine del quotidiano Linkiesta dedicato al cibo, alla cucina e a tutti gli aspetti socio-economici legati a questo tema.
Anna Prandoni
https://www.annaprandoni.it/tiraccontodime
https://www.instagram.com/anna_prandoni975/
https://www.facebook.com/panna975
https://www.linkedin.com/in/annaprandoni/
Clinica Baviera: https://www.clinicabaviera.it/
Profilo Instagram: @clinica_baviera_italia
Profilo Facebook: @ClinicaBavieraItalia
Un progetto di Agenzia Guardans Cambó, Milano
Profilo Instagram: @agenziaguardanscambo
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