A bit of context…
The Black Artichoke is a space where creativity, ethics and innovation come together to imagine new ways of cooking, thinking and relating to food.
Here I share what I have learned along the way: how food systems, culture and intelligence can meet in a single language.
A living space where thought becomes action and action becomes evolution.
What you will find
• Articles and reflections on gastronomy, ethics and culture.
• Recipes and methods, the result of years of work between kitchens, research and development.
• Field notes: ideas, references and processes that show the food and gastronomic system we live in today and how the one we will live in tomorrow is being redesigned.
To make this space truly inclusive The Black Artichoke publishes all its content simultaneously in English, Spanish and Italian so that no matter which language you choose you will always be part of the same story.
Why three languages?
Because like culture food speaks many tongues.
We believe that ideas about gastronomy, creativity, ethics and innovation should be accessible to everyone who wants to take part in building a more intelligent and regenerative food culture.
Language should not be a barrier to participation but a bridge.
Why these three languages?
For now The Black Artichoke lives in English, Spanish and Italian the three languages in which I think work and express myself.
They are the ones that allow me to ensure that every idea every nuance and every word conveys precisely what I mean to share.
I know there are many more voices cultures and languages that deserve to be part of this conversation.
My hope is that as this community grows we will be able to expand and translate The Black Artichoke into more languages so everyone can feel at home.
If you prefer to read The Black Artichoke in another language, select it below
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Every conversation helps build a more coherent and vibrant food culture.
