About us

We like to define Cook_inc. – International food magazine as a workshop of experimentation and avant-garde thinking related to good food, fine dining and art from all over the world. The magazine, launched in 2011 by Vandenberg Edizioni, aims at baiting the readers with life portraits of the key players of contemporary gastronomy, but also with journeys between history, culture and tradition of unique food regions, and with photographic tales of the culinary artisans. A winning combo, made possible by the commitment and talent of our international crew of journalists and photographers. Young graphic designers from Lucca give the finishing touch, merging together this melting pot of food, creativity and research. 

21st Issue

Let us present the 21st Issue of Cook_inc. magazine: the one without ornaments or tinsel; the one – instead – with direct and simple stories, exposing thoughts as well as feelings, and capable of taking you on an adventurous tour around the (culinary) world. From the elegance and attention to detail in Yannick Alléno’s restaurant Pavillon Ledoyen in Paris, to naked snakes in

Hong Kong and raw sausages in Piedmont, all the way back North to the cold waters of Bornholm, Denmark, where chef Nicolai Nørregaard discovers the artisans and the cuisine of his native island and takes a plunge into the Baltic Sea. All of it – yes, even the chef: nudo e crudo, naked and raw. Unapologetically themselves and truthful within their dishes, we see chefs Alexandre Silva in Lisbon and Luigi Taglienti in Milan, follow Valentina Nappi through Naples and get a glimpse inside Alma, the International School of Italian Cuisine. Through it all, we hope you have a good read, or – even better – a good adventure within the pages of Cook_inc.

What’s hidden in the name?

Cook_inc(orporate); Cook_inc(lusive).

This name is the recap of our vision, of the way we intend the world of gastronomy: a meeting point between new and old trends, where tradition is the key role in progress. Every issue examines countries, cultures, customs and habits. We look for restaurants that are renowned but still original, for emerging chefs, producers and whatever may appear exciting in the current food scene.

Let us introduce you to our editor

Anna Laura Morelli is a multiethnic explosive mixture. As true globetrotter, born in Brussels of a Peruvian mother and Italian father, she then grew up between Madrid, Barcelona, London, Brussels and Miami. The most recent stopping point, though, is the Italian city of Lucca, where she settled down with her Dutch husband and their three daughters. Her relationship with the world of gastronomy began when she was just a little girl, and her father used to take her out to the best restaurants when travelling. This memory, combined with her passion for photography and art led her to today’s project, Cook_inc, that can be described as a Manifesto of food creativity.

…and to our team of international contributors!

With their eyes, cameras and pens all around the world, the Cook_inc. collaborators truly are as international as the topics, chefs and places visited within the pages of the magazine. They are a team of globally experienced journalists, photographers and illustrators, ready to explore the multifaceted world of food and creatively turn their findings into the words and photos you will be able to taste.