How did the idea of combining art and gastronomy come about?
The answer is actually very simple: "for a long time and for multiple reasons."
Here are a few:
A while ago, I heard the opinion of a young art historian, Agostino Dorazio, on one of the Rai channels, which I really liked. He stated that artists, to create the colors for their paintings, used food products, the same ones that humans use every day to nourish themselves. This brought me immense joy, so much so that I thought to myself, "Wow, this young historian is definitely capable of continuing the path that my historical friends Philip D'Avero, Vittorio Sgarbi, and others have traced in the public art world." For me, art was the first love of my life since the age of 11. I can also say that this perspective gave me a plausible reason to connect the immense gastronomic heritage to that of art, so I must politely thank him.

What are the guiding principles and content selection criteria for this section?
This answer is also "very logical."
The world of art is made up of artists, collectors, art experts, gallery owners, art dealers, antiquarians, museum curators, and private collectors: these are the people who will be interviewed if they demonstrate a genuine passion for gastronomy. This selection will, of course, be competent and careful, given the level of critique we have represented for almost 30 years in the field. On the other hand, we will interview chefs, restaurateurs, and their staff, who in turn will show that they are true art enthusiasts.