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. 

Trends Issue Translation

“Trends exist, also in gastronomy. They can be found in the air breathed between rooms and kitchens, as well as outside in the streets and in the times that run by fast, unpredictable, impossible to harness.” Cook_inc. 22 tells a little – yet important – bit of what is happening in Italy, in Europe, in the world; “What’s the next big thing?”, ask Andrea Petrini and Nicolai Nørregaard. Big Bang, a talk about the trends on the remote island of Bornholm, turns out to be a premise of what will happen, or might already be happening in the kitchens of the world. From the North Sea to the Bay of Cádiz, where Alexandra Forbes takes us to El Puerto de Santa María, to Aponiente. “How deep is the sea” that flows under the diners’ feet in the restaurant of Ángel León, where the chef has made a conscious ecological choice and where the food is beyond delicious? Discover it! In the hardworking, yet hidden village of Fagnano Olona, a great cook, an outsider of the Italian culinary world, does not jump on the bandwagon of quick fashion, but is able to look ahead and remain stable. It is Silvio Salmoiraghi, in his Acquerello restaurant, who tells Lorenzo Sandano about his path and his culinary anti-trend personality.

In London you will have fun with Andrea Petrini and Jeremy Chan (good, very good, uber-handsome and a bit weird), walking around the Peckham shops and Ikoyi restaurant. Not a Nigerian restaurant, but a workshop, casual and umami, that might drive you a little crazy as well – read the text and you will understand. With Tania Mauri we discover Massimiliano Prete and his evolution / revolution in the world of pizza with the two ‘Gusto’s from Saluzzo and Turin and his newest place: Sestogusto.

“Gianluca Gorini is the most vivid image of the contemporary chef: cultured, humble, technical and sensitive”, writes Eugenio Signoroni. With him we travel through the past and the present of the chef from Romagna, who has found “his place” at San Piero in Bagno (where his restaurant, daGorini, just turned one year old). At the Hôtel Dillon, the epitome of Parisien elegance, Le Clarence is “a place for those who are thinking ahead of their times”, according to Andrea Petrini who introduces us to Christophe Pelé, the most underground of the (culinary) kings of France. Marco Bolasco delves into the new Avezzanese identity flowing from the kitchen of Mammaròssa by Franco Franciosi. A contemporary story of friendships and migration, of blending and collaboration without borders.

Miguel Pires introduces us to António Galapito and his pigs, the Alentejano pigs that the Portuguese chef works with and serves at his “farm to table” restaurant Prado with natural wines in the heart of Lisbon. A Rock’n Roll kitchen that changes often and has already conquered a diverse audience within just a year. We remain rooted in Portugal, but move back to London, to tell you about two chefs who invent trends of their own each and every day: Nuno Mendes, a forerunner of Portuguese cuisine (and mentor to the aforementioned Galapito) is now engaged in his new project Mãos, while Leandro Carreira, his faithful sidekick of many years, runs his restaurant Londrino in the Southwark district. On the shores of a lake, in Cernobbio, Gualtiero Spotti introduces us to the kingdom of Davide Caranchini and the Materia restaurant: a concrete kitchen, tangible and not too posh – to be discovered.

Silvana Forte, Flavio Basilicata, Cora and the wines of Le Due Terre are connected by a story of love and determination. Relive the story on our pages thanks to Alessandra Piubello’s words and the magic of Prepotto, the place where their dreams have become reality. We will talk about “La Cucina Circadiana” by Paolo Lopriore and Luca Govoni, about welcoming ethic, explained by Mariella Organi to Raffaella Prandi and finally we will let you taste Buffét Buffò by Vroni and Yoni.

The amount of content that deserves attention, is so impressive and extensive that we cannot exhaust the whole theme in a single number. Therefore, we have decided that more than just any old topic, we are treating the issue of trends and the themes attached to it, as a discreet manifesto that we will keep alive even after this issue. Therefore, the number of March 2019 is already in progress and will continue our tour of the world from one end to the other: Colombia, Japan, Thailand, Italy, Denmark, Belgium, France and Peru will be just some of our (unmissable) stops. So, stay tuned!

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.