Kadeau, Copenhagen. A brick-red door and a bell to ring upon arrival
A greenhouse made of black raw-steel and glass, to enlarge the space dedicated to the lounge room, allows guests to appreciate a glass of wine before or after the meal
A greenhouse made of black raw-steel and glass, to enlarge the space dedicated to the lounge room, allows guests to appreciate a glass of wine before or after the meal
In the Umbrian village of Pettino, at the Chiacchiarini family farm, where truffle dogs and sheep remain companions for the day – In conversation with the founder of Wild Foods Italy
Dinner with Massimo Bottura, three Michelin star chef – his Osteria Francescana has topped The World’s 50 Best Restaurants list for the second time
In conversation with the hotel founder Andrea Camesasca on the case of the Lambro river, which is no longer polluted
Concocting a mixture of gastronomy, books and design, chef Marco Stabile represents his region while keeping up with the pace of progress
If you go for the ten-course tasting menu at a Michelin star restaurant, it’s not the done thing to ask for secondsI
On the other side of Via Bagutta, at the bottom of the courtyard of Palazzo Reina, recently refurbished by the de Balcany heirs, the Paper Moon Giardino opens its doors
LIMITED BOOK EDITION PRADA RE-NYLON COVER
DIGNITY AND HUMANITY
CIRCULAR ECONOMIES AND GLOBAL FORESTRY
SUSTAINABLE MATTERS IN THE ANTHROPOCENE
DIGNITY AND HUMANITY
CIRCULAR ECONOMIES
AND GLOBAL FORESTRY
SUSTAINABLE MATTERS
IN THE ANHROPOCENE
the grafted
edited by stefano boeri
in conversation with
elizabeth diller
HANS ULRICH OBRIST
Mitchell silver
PIERRE ALExIS DUMAS
DIGNITY AND HUMANITY
CIRCULAR ECONOMIES AND GLOBAL FORESTRY
SUSTAINABLE MATTERS IN THE ANTHROPOCENE
the grafted
edited by stefano boeri
in conversation with
elizabeth diller
HANS ULRICH OBRIST
Mitchell silver
PIERRE ALExIS DUMAS
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