JULY 2026
N. 44
THE SPORTS ISSUE
Chefs and athletes have more in common than one might think. Both push their bodies to the limit. Both thrive under pressure, rely on precision, mental discipline, and adrenaline. This issue travels across three countries and explores thirteen different sports to reveal how closely these worlds are connected – and just how much of an appetite they share.
Articles
Essay
MINDSET
03/07/26
Cooking is a team sport
Greta Contardo
Reportage
Haute Cuisine Alpine
France 03/07/26
Cooking is an ongoing climb towards self-discovery
Andrea Petrini
Reportage
perseverance
Modena 03/07/26
Rehabilitative Gymnastics
Elisa Teneggi
Essay
Cultural institution
Italy 03/07/26
The Epic of the “Bar Sport”
Fabio Pracchia
Journey
Mountain Refuge
Italy 03/07/26
Trentino Outdoor
Claudia van den Berg Morelli
Reportage
respect
Valle Varaita 03/07/26
Caring for the wild
Eugenio Signoroni
Portfolio
Collectibles
Bologna 03/07/26
Boules, Trophies and Space Oranges
PetriPaselli
Journey
ON TWO WHEELS
Italy 03/07/26
When cooking meets cycling
Marialuisa Iannuzzi
Journey
SWEDISH PIZZA
Malmö 03/07/26
How to sharpen your palate like a sword
Jake Mike Boy
Interview
Olympic Swimming
Genoa 03/07/26
Born to be a Razzo
Greta Contardo
Essay
microbiome
03/07/26
A gynaecological manifesto for haute cuisine
Francesco De Seta
Reportage
dream team
Paris 03/07/26
An athlete at heart
Alexandra Michot
Reportage
Technique & Strength
Bologna 03/07/26
Finding the limit
Giulia Zampieri
Essay
Unbeatable Hosts
03/07/26
The Osteria Coefficient
Diego Sorba
Fiction
Refound time
03/07/26
How long does it take to make a nigiri?
Gloria Genovese