Fos is all about pollination when it comes to spaces. For their Milanese store, Boyy collaborated with the Danish designer to enhance their zesty pieces

Koshihikari rice, Edomae-zushi, the art of Nigiri, and all the master’s tools: at the sushi counter of IYO Omakase, it’s like being in the theater and breaking the fourth wall

If creativity cannot expand on the surface, it descends into the depths. Limits and constraints are needed, to improve the proceed with a responsible design: analysis, examples, chronicles, and references

Chef Masaki Inoguchi combines seasonal ingredients and the Obanzai culinary tradition with European flavors to accompany the sake tasting experience in the Japanese speakeasy

After the pandemic, fashion seemed to abandon consumerism and make room for slow fashion. All gone. Mosaert and Buena Onda apart

Cringe chic is a fashion evolution from Prada’s Ugly Chic. Embracing awkwardness and kitsch, redefining beauty on unconventional terms

Chronicles from NYFW and LFW – why are we still holding on to an old idea to recreate something new? This might be the time to rethink the old tradition of what fashion weeks look like

After traveling the world, chef Roberto Di Pinto opened his gastrocratic restaurant, Sine. Organic and locally sourced products are used to celebrate his Neapolitan roots – and vocation for art

A glass wall separates the dining room from the kitchen – through a curtain of rough fabric, one watches the brigade at work. In conversation with Chef Andrea Berton, from his culinary presidium in Porta Nuova, Milan

A story of two women, their strength comes from their fragility – a fashion editing from current Fall Winter season: Loewe, Bottega Veneta and one Rolex