For Jacopo, Valsamoggia is not a place that needs to be reshaped until it finally resembles somewhere else. \u201cTerroir is certainly a meaningful and important concept. We can\u2019t hide behind the idea that a territory\u2019s greater or lesser potential won\u2019t find its way into the finished product. Wine is made in the vineyard, not in the cellar. We prefer to work towards an idea, an ideal, and to convey the character of a place that may not be the most naturally suited to winemaking in the world, but can still have so much meaning. The human element, and its relationship with the land, are what matter most.\u201d<\/p>\n\n\n\n
A wine, he says, does not necessarily have to represent or resemble the place it comes from. \u201cWe may seem completely at odds with the territory we represent, but in our own way, that might actually be the best way to express it, because the wine we make is deeply rooted in the place that surrounds us.\u201d<\/p>\n\n\n\n
\n\u201cThe wine we make is natural in the sense that it is shaped by the very nature of the place, its surroundings and its climate. Inevitably, we cannot create something that doesn\u2019t bear some resemblance to where it comes from. I think the best thing we can do is learn to interpret that natural character, allowing everything to flow without interference. What matters most is to feel the place you\u2019re in, whether it\u2019s beautiful or not, and to carry it within you.\u201d<\/p>\n<\/blockquote>\n\n\n\n
What Jacopo and Flavio are doing with Samodia has no real precedent. There is no unbroken thread connecting their work to some past tradition. \u201cInstead, we\u2019re trying to invent and build a story that feels more interesting, first and foremost because it matters to us. Why stay in an unfamiliar place, one that nobody else seems to recognise? Why be the first to commit to it, or perhaps, in reality, the last? The territory we work in is one where viticulture is disappearing: there are fewer and fewer vineyards, and they\u2019re being pulled out. I hope I\u2019m wrong, but when I look around, I wonder whether we might be the last generation to have chosen to do this.\u201d<\/p>\n\n\n\n
In the same region, in another stretch of the Apennines, among the hills of Val d\u2019Arda, Gianmarco Ricorda has a different story to tell. He started with vineyards that the market had already, in a sense, found guilty of failing to produce enough: one planted in 1964, another in 1980 and a third in 1982. He began getting a feel for vineyard work at sixteen, helping with harvests and taking on summer jobs, until he turned that passion into a full-time occupation. When the opportunity came along to take over the management of a vineyard planted in 1980, he looked at its aspect, the soil and the potential of the surrounding hills, and decided it was worth a try. What also convinced him to stay were the soils of marine origin, capable of lending the wines a savoury edge, and the old vines themselves, waiting for someone willing to take care of them.<\/p>\n\n\n\n\nPhotos by Gianmarco Ricorda<\/em><\/p>\n\n\n\nViticulture in Castell\u2019Arquato and the valleys around Val d\u2019Arda also has ancient roots, dating back to Roman times. But the idea of what wine should be has changed over the centuries. Conventional farming took hold, along with pressure tanks, chemical treatments and cooperatives focused on volume, all feeding a standardised, inexpensive style of production designed to sell in bulk. Only a handful of the old family vineyards survived, often tended by elderly growers making wine for their own tables. When they were no longer able to work the land, some wineries took over their plots, until yields became too low to justify the effort. And then the vineyards were abandoned. \u201cKeeping old, extremely low-yielding vineyards going comes at a huge cost. The priceless advantage, though, is that anyone who drinks our wines encounters a pure expression of a place, something that cannot be replicated anywhere else,\u201d Gianmarco explains. These are straightforward, unpretentious valleys, historically a strategic crossroads between the plains, central Italy and the rest of Europe, long overlooked and far removed from mass tourism and big money. There are no manufactured landscapes here, but unspoilt nature, wild badlands, medieval villages and a mineral, saline character that finds its way straight into the glass.<\/p>\n\n\n\n
Building an identity where there is no shared model means having the courage to explore your grapes to their fullest.
Among these hills, fossils, marl, sand and traces of a sea that existed millions of years ago tell a story that needs no embellishment to be compelling. And yet, for years, Piacenza\u2019s wine reputation has been tied above all to bulk wine and large-scale retail. The territory has been defined by price, and after being labelled cheap for so long, it has had to prove that it can be something else, too. \u201cThe truth is that our ancient soils, rich in fossils and marine sediments, combined with grape varieties such as Barbera, Bonarda and Malvasia di Candia Aromatica, have a quality that can hold its own against that of far more celebrated wine regions, such as neighbouring Piedmont or Tuscany. Being in an overlooked area doesn\u2019t make us feel inferior; on the contrary, it gives us both the responsibility and the motivation to challenge preconceptions and demonstrate the true value of what we produce.\u201d This is not about proving that Val d\u2019Arda is better than some more famous wine region. That would simply mean playing the same game all over again, aspiring to move up the hierarchy without ever questioning the hierarchy itself. These hills have a voice of their own.<\/p>\n\n\n\n
Traditional farming knowledge is no relic of the past, either. Gianmarco learned a great deal from his time at the historic Croci winery and from those who worked this land before him, bringing back practices such as spontaneous bottle refermentation. This was never a technique devised to follow a trend, but one that grew out of a day-to-day relationship with the conditions of the place. In the past, on marine soils poor in nitrogen, fermentation could slow down and then stop altogether as winter arrived and temperatures dropped, leaving residual sugars that would naturally begin fermenting again in the bottle when the warmth of spring returned.<\/p>\n\n\n\n
Making wine was never part of the original plan at Cascina Barb\u00e0n<\/strong>, \u201can agricultural and cultural collective, currently made up of two families who live and work in Val Borbera, in the Ligurian-Piedmontese Apennines.\u201d So explains Martina Panarese<\/strong>, speaking about the project she shares with her partner Maurizio Carucci<\/strong>, Pietro Ravazzolo <\/strong>and Mar\u00eca Luz Principe<\/strong>.<\/p>\n\n\n\nMartina and Maurizio arrived in the valley around fifteen years ago, on a rainy, grey November day, and fell in love with its woods, river, mountains and untamed nature. The valley had been relatively untouched by human development, partly because of the mass exodus that began in the 1970s, when many families left to find work in the plains below. Their project grew out of that initial infatuation, and wine came into the picture through the house they bought, Le Cantine di Figino: old village cellars that hinted at an agricultural history they could build on. A local farmer from Figino, Ferdinando, sold them a vineyard planted by hand just after the Second World War. He showed them the ropes among the rows of vines, and from there they began talking to local people, doing research and piecing together the story of the land. They discovered that the Figino hillside had once been cultivated with vegetable gardens, fagiolane beans and vineyards. Most of the white grapes were grown for sale in the Gavi area, while the small family plots, often planted with a mix of varieties, supplied the grapes for the wine people made at home. Le Cantine di Figino consisted of five or six ground-floor rooms, with haylofts above, where wine did not need to become a commercial product to have a purpose.<\/p>\n\n\n\n
When Martina and Maurizio arrived, in 2010 or 2011, only five or six tiny vineyard plots remained. \u201cWe started with those old vines. Over the years, we also restored the old cellars, which now house our winemaking facilities and barrel room, as well as the house we live in, which used to be a stable. Pietro and Mary, at Torre di Figino, have also restored an old stable with a hayloft, which is now their home. \u201cWe took care of the vineyards we had found and, from 2015 onwards, began planting new ones. There was no other land available to rent nearby; to find it, we would have had to go as far as forty minutes from here. So we decided to replant, starting from scratch, or perhaps from ten steps behind the starting line. We chose to plant not only white grape varieties, as had traditionally been done here, including Timorasso and Cortese, but also other varieties we had discovered in the old vineyards. Restoring those plots, with all their biodiversity, helped us understand what had once been grown here and what thrived in these conditions. So we followed their lead, as people say around here, planting old varieties that were already part of the local landscape.\u201d<\/p>\n\n\n\n\nPhotos by Cascina Barb\u00e0n<\/em><\/p>\n\n\n\nThey have tried to follow the clues offered by the valley\u2019s agricultural history rather than impose a model from elsewhere. \u201cThe territory is inside the bottle: it is where the wine comes from,\u201d Martina continues. \u201cFor me, it\u2019s a little like people. I was born in Genoa, I lived there, and I carry it with me wherever I go. I can keep living here or move somewhere else, but Genoa will always be part of me. The same goes for a bottle of wine: the grapes grew in Val Borbera, so whether it\u2019s a bottle of Pian del T\u00e8, Barb\u00e0n, Albera or Boffalora, wherever it ends up, it will carry the light of Val Borbera with it, its plants, the wind, the dew, the mountains, the stones and the soil. That connection is inescapable. \u201cAn identity is built around your values and ideas, and those need to be clear and well-defined. You have to understand not so much where you want to end up, but what you are working towards. Our goal has always been to use our work to preserve, if not improve, the biodiversity we found in the land and in the natural world around us. That is our guiding light.\u201d<\/p>\n\n\n\n
The way they learned to work says a great deal about their relationship with the valley. At Cascina Barb\u00e0n, they tried to be sponges, listening to the local farmers, working alongside them and learning how they had adapted to the climate and the different soils. At the same time, they studied, read and delved deeper into the subject, trying to bring theory and practice together. Take the practice of letting grass grow between the rows of vines, for example, which was almost unheard of in these parts. Leaving the grass to grow rather than constantly cutting it looked like neglect, or at least seemed difficult to understand for those who had always worked differently. It took time, and some of that time was spent in conversation with their neighbour Mauro, who was initially wary of their natural approach but gradually began asking for advice, significantly reducing his use of chemical treatments over the years.<\/p>\n\n\n\n
Martina has also learned to see the experience of working in a little-known wine region differently. \u201cFor years, I felt as though we were neither one thing nor the other: we\u2019re in a marginal area, caught between four provinces, without a strong, widely recognised identity. Today, though, being something of an outsider has become a source of pride, and I find that interesting.\u201d Not having to live up to the expectations attached to a well-known wine region leaves room to make wines that don\u2019t have to fit an established mould. When people used to tell her that their Timorasso tasted nothing like those from the Colli Tortonesi, she would reply: \u201cThank goodness. We\u2019re a different place, with a different climate.\u201d<\/p>\n\n\n\n
The remark cuts through a misconception that keeps resurfacing in the world of wine: the idea that a place must resemble its neighbour, preferably a more famous one, to be taken seriously. Comparison can certainly be useful, but not when it becomes a competition to see who can do the best job of reproducing someone else\u2019s wine. Val Borbera is not an imperfect version of the Colli Tortonesi, just as Valsamoggia is not some prestigious wine region still waiting to make it, and Val d\u2019Arda is not simply a land of cheap wine. These are different places, with their own histories, climates, soils and possibilities, none of which needs to be measured against the same yardstick every time. Places that leave plenty of room for freedom. For Jacopo, \u201cWorking in a little-known place has its advantages when it comes to how we choose to interpret wine. We don\u2019t want to follow any particular formula, be labelled or conform to something written by someone else, so what we do is entirely personal and unique. The freedom that comes with working in an unfamiliar place is a tremendous added value. I don\u2019t see it, and never would see it, as a disadvantage. There\u2019s nothing to prove to anyone else; all we have to do is follow what we feel.\u201d For Gianmarco, that freedom also means not being hemmed in by the expectations of a global market or the constraints of appellations that tend to make everything conform to the same mould. \u201cIt allows us to focus solely on bringing out the value of the terroir. The flip side is prejudice: you constantly have to work hard to explain that wine from Piacenza isn\u2019t just cheap wine made in some big industrial winery.\u201d<\/p>\n\n\n\nA bottle can travel more easily than a valley, sparking the curiosity to go and see where it comes from. But that takes roads, services, people who can afford to stay, and tangible support for those who choose to work in these places. It is not enough for someone to taste a wine and decide to set off in search of the valley it comes from if that valley lacks the means to welcome them. Nor is it enough for a young person to want to return and tend a vineyard if the system continues to reward volume alone, rather than the work involved in producing small quantities of wine, making them well and doing things differently.<\/p>\n\n\n\n
Jacopo puts it this way: \u201cIt\u2019s hard to become an example, or to want to be one. What you can offer, perhaps, is encouragement: showing that it\u2019s possible to do what you want to do, to stand by what you believe in, to choose a path and keep following it despite everything going on around you and all the potholes along the way. And potholes, both real and psychological, are precisely what define the road through Valsamoggia. \u201cWe can\u2019t claim to be an example for anyone looking to follow a similar path, except in the sense that the more of us there are, the better. What we\u2019re living is a personal experience that is also a collective one: we want there to be as many of us as possible. We\u2019re absolutely convinced that a territory can only be preserved if there is a healthy relationship with it. We believe we have that relationship with the place around us, and perhaps that\u2019s what we can try to pass on: not exploiting the land, but learning to live alongside it.\u201d<\/p>\n\n\n\n
Martina hopes Val Borbera will become better known, but without losing its wildness, that nature which is \u201calways right in your face\u201d and first made the collective fall in love with the valley. She would like to see a slower, more mindful kind of tourism, not crowds arriving to consume the landscape and then leave, with the burden of dealing with everything else falling to the people who live there. She also knows that the lack of institutional attention, while making it harder to get new projects off the ground, can offer protection from aggressive speculation, such as the proposal for a huge wind farm on the mountains. It is not easy to tell where neglect ends and a form of unintended protection begins.<\/p>\n\n\n\n
Gianmarco, meanwhile, would like to see the Colli Piacentini stop being treated as a second-rate wine region, capable of producing little more than table wine for mass-market shelves. He would love to see a community of thoughtful, committed winegrowers take root, able to give their work the value it deserves without losing the hills\u2019 straightforward character, their quiet, their untamed landscape and that rural dignity that endures far from passing trends. None of the three seems interested in creating a more presentable version of their territory, smoothing out its rough edges to finally make it easier to digest.<\/p>\n\n\n\n
Can wine, then, help change the way a place is seen?<\/p>\n\n\n\n
\u201cWine can tell the story of a place, carry it out into the world and spark people\u2019s curiosity to come and experience it for themselves,\u201d Martina says. \u201cOver the years, we\u2019ve tried to talk a lot about Val Borbera, which is often described as a marginal, or even depressed, area, although we don\u2019t see it that way at all. We want to tell the story of this stretch of the Apennines, where, in fact, a great deal is happening and where you can live very well, in close contact with nature. In our case, we\u2019re completely immersed in nature, yet just an hour and a half from the big cities.\u201d<\/p>\n\n\n\n
Gianmarco shares a similar vision. \u201cWine is one of the most direct ways to convey the truth of a place to someone hundreds or even thousands of kilometres away. When a bottle finds its way onto a table, in Italy or abroad, whoever drinks it comes into contact with our land. Every decision we make in the vineyard and the cellar helps show that Val d\u2019Arda and the Colli Piacentini are not second-rate wine regions, but places capable of producing wines with depth, longevity and a fierce sense of where they come from.\u201d<\/p>\n\n\n\n
Jacopo shares that belief, though with a different emphasis. \u201cI think wine, and above all the people behind it, can change a territory or a valley from an agricultural perspective, by making the product work and sparking interest in the possibility of change, of improvement across all the areas we\u2019ve talked about: better ecosystem preservation, for instance.\u201d But he adds: \u201cI don\u2019t believe wine is the symbol. I think we are, the people who make these choices, the ones entrusted with safeguarding an idea. What matters, rather, is telling that story to others. That\u2019s the greatest thing the bottle of wine we\u2019ve made can do.\u201d<\/p>\n\n\n\n
Valsamoggia exists, of course. Just as Val d\u2019Arda and Val Borbera do. And in these valleys, there are people working to keep their agricultural history alive, refusing to let it come to an end simply because it no longer pays. Their wines may not be enough to change a valley\u2019s reputation, but perhaps they don\u2019t need to be. Not everything has to turn a place into another destination to add to the list of places to visit.<\/p>\n\n\n\n
The aristocracy of wine can stay right where it is; no one is asking it to give up its seat. The question is why we keep confusing the place a territory occupies on our map with the value it actually holds. A valley that is little known for its wine is not necessarily a valley unsuited to viticulture. It may simply be, and sadly, a valley that has been left out of the conversation. <\/p>\n\n\n\n
On 8 and 9 November, at Bunker Torino, the stories of Cascina Barb\u00e0n, Samodia and Vini Ricorda will be part of Augusta<\/a>, the natural wine fair bringing together around a hundred producers from across Europe. They will leave their respective valleys to meet people who may never have even heard of the places they come from. Someone might taste a wine without knowing its origins, then ask questions, look for that bottle or decide to go and see the place for themselves. It is one way these stories can begin to travel.<\/p>\n","protected":false},"excerpt":{"rendered":"Wine should be one of the most immediate ways of telling the story of a place. We say it all the time: a territory in the glass, the character of the soil, the expression of a landscape. And yet the world of wine has its own aristocracy. Some regions have been sitting at the top […]<\/p>\n","protected":false},"author":3,"featured_media":574863,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"condensed-double-column","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"selected_color":"","palette":"{\"media_id\":574863,\"colors\":[[4,4,4],[4,156,68],[107,75,147],[225,108,60],[104,101,105]],\"selected\":\"rgb(4, 156, 68)\",\"gradients\":{\"a1\":[\"#f6fff1\",\"#ebffe7\",\"#7ffc97\",\"#62df7d\",\"#44c265\",\"#1ea64d\",\"#008a3b\",\"#005320\",\"#002d0e\",\"#002109\",\"#001504\"],\"a2\":[\"#f6fff1\",\"#ebffe7\",\"#d4e8d1\",\"#b8ccb6\",\"#9db09b\",\"#839681\",\"#697c69\",\"#3a4b3a\",\"#192a1b\",\"#0f1f11\",\"#051407\"],\"a3\":[\"#f6fdff\",\"#edfcff\",\"#bdeaf3\",\"#a1ced7\",\"#86b3bb\",\"#6c98a0\",\"#527e86\",\"#1f4d54\",\"#002b30\",\"#001f24\",\"#001417\"],\"n1\":[\"#fcfdf7\",\"#f9faf4\",\"#e2e3dd\",\"#c6c7c2\",\"#aaaca7\",\"#8f918d\",\"#757873\",\"#454744\",\"#242623\",\"#1a1c19\",\"#0f120f\"],\"n2\":[\"#f7fef3\",\"#f4fcf0\",\"#dde5d9\",\"#c1c9be\",\"#a6ada3\",\"#8b9389\",\"#727970\",\"#424941\",\"#212820\",\"#171d16\",\"#0c130c\"],\"error\":[\"#fffbff\",\"#fff8f7\",\"#ffdad6\",\"#ffb4ab\",\"#ff897d\",\"#ff5449\",\"#de3730\",\"#93000a\",\"#540003\",\"#410002\",\"#2d0001\"]}}","authors":"[{\"role\":\"Words by\",\"related\":[{\"postType\":\"collaborator\",\"postTypeLabel\":\"Contributor\",\"title\":\"Greta Contardo\",\"url\":\"https:\/\/cookinc.it\/en\/collaboratore\/greta-contardo\/\",\"ID\":146946,\"value\":146946,\"label\":\"Greta Contardo\",\"thumbnail\":false}],\"title\":\"\",\"unique_id\":\"MTc5MjA3MzM4MDE1M19pYzJzeGlhbmw3YV8wLjk2ODMzOTIxMjkwNTg2Nzg=\"},{\"role\":\"Illustration by\",\"related\":[],\"title\":\"Gianluca Cannizzo\",\"unique_id\":\"MTc5MjA3MzM4MDc4NV8ycm95cHQ1ZGg1Zl8wLjY5NjI1MTI2NzE3NzMyOTc=\"},{\"role\":\"In collaboration with\",\"related\":[],\"title\":\"Augusta\",\"unique_id\":\"MTc5MjA3MzQ0ODM2N19pZ2l0aDk1bHBsXzAuNDc2ODc2MTU0NzE0NDk3Mg==\"}]","magazine_id":"","footnotes":""},"categories":[2348],"tags":[2470],"location":[1682],"class_list":["post-578722","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-augusta-stories","tag-vino-naturale","location-italy"],"_links":{"self":[{"href":"https:\/\/cookinc.it\/en\/wp-json\/wp\/v2\/posts\/578722","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookinc.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookinc.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookinc.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/cookinc.it\/en\/wp-json\/wp\/v2\/comments?post=578722"}],"version-history":[{"count":3,"href":"https:\/\/cookinc.it\/en\/wp-json\/wp\/v2\/posts\/578722\/revisions"}],"predecessor-version":[{"id":586300,"href":"https:\/\/cookinc.it\/en\/wp-json\/wp\/v2\/posts\/578722\/revisions\/586300"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookinc.it\/en\/wp-json\/wp\/v2\/media\/574863"}],"wp:attachment":[{"href":"https:\/\/cookinc.it\/en\/wp-json\/wp\/v2\/media?parent=578722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookinc.it\/en\/wp-json\/wp\/v2\/categories?post=578722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookinc.it\/en\/wp-json\/wp\/v2\/tags?post=578722"},{"taxonomy":"location","embeddable":true,"href":"https:\/\/cookinc.it\/en\/wp-json\/wp\/v2\/location?post=578722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/Screenshot-2026-10-15-alle-10.44.28-790x1030.png\")
<\/figure>\n<\/div>\n\n\n\n![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/Screenshot-2026-10-15-alle-10.46.04.png\")
<\/figure>\n<\/div>\n\n\n\n![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/Screenshot-2026-10-15-alle-10.45.16.png\")
<\/figure>\n<\/div>\n<\/div>\n\n\n\n![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/WhatsApp-Image-2026-10-16-at-14.55.03-2-773x1030.jpeg\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/WhatsApp-Image-2026-10-16-at-14.55.03-1030x580.jpeg\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/Screenshot-2026-10-16-alle-14.57.07-713x1030.png\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/WhatsApp-Image-2026-10-16-at-14.55.03-1-580x1030.jpeg\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/Screenshot-2026-10-16-alle-14.57.23-635x1030.png\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/WhatsApp-Image-2026-10-16-at-14.55.04-1030x686.jpeg\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/Screenshot-2026-10-16-alle-14.57.16-625x1030.png\")
<\/figure>\n<\/figure>\n\n\n\n![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/WhatsApp-Image-2026-10-15-at-16.44.31-1-1030x686.jpeg\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/WhatsApp-Image-2026-10-15-at-16.44.31-3-1030x686.jpeg\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/WhatsApp-Image-2026-10-15-at-16.44.31-1030x686.jpeg\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/WhatsApp-Image-2026-10-15-at-16.46.08-773x1030.jpeg\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/WhatsApp-Image-2026-10-15-at-16.51.29-1030x1030.jpeg\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/WhatsApp-Image-2026-10-15-at-16.51.28-1030x1030.jpeg\")
<\/figure>\n<\/figure>\n\n\n\n![\"\"](\"https:\/\/cookinc.it\/wp-content\/uploads\/2026\/10\/WhatsApp-Image-2026-10-15-at-16.51.29-3.jpeg\")
<\/figure>\n\n\n\n