La cucina incantata
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The book
Food and cinema are two worlds that can offer unique and indescribable experiences. One of the people that were able to understand the meaning of all this was Hayao Miyazaki, who’s managed to lure in children and adults with his stories. And if there’s something that is always present in Miyazaki’s films is the relationship between food and the characters.
La cucina incantata showcases a series of recipes from the director’s pictures in three exciting options. So get ready to have your taste buds stimulated by the sizzling bacon from Howl’s moving castle and the Siberia cake from The wind rises: Miyazaki is waiting for you.
Data sheet
Product dimensions: 13×18 cm
Pages: 144 pages
Cover price: 14,00 €
Date: 2021
Language: Italian
ISBN: 978-88-99528-68-3
SILVIA CASINI
After her degree in Foreign languages and literature, she starts working as a project manager for the Istituto Internazionale per il Cinema e l’Audiovisivo di Gillo Pontecorvo e Sandro Silvestri. Following that, she starts specialising in strategic marketing and working with different production houses. Throughout the years she has been writing for various newspapers and websites and published books for several authors, such as Il gusto speziato dell’amore (Leggereditore), L’astro narrante (Fanucci), Gli occhi invisibili del destino (Golem edizioni).
RAFFAELLA FENOGLIO
Her roots are based in Piemonte but she is from Liguria, and she’s the author of Tre Civette sul Comò, her first food blog that allowed her to publish her books Abbasso l’indice glicemico (Terra Nuova) and Indice GliceAmico (Gribaudo).
FRANCESCO PASQUA
With a degree in entertainment arts, he is the author of the short films Soltanto uno scherzo (winner of the International Film Festival in Manhattan) and Countdown (winner of two Nastri d’Argento). He worked as a story editor for the film Copperman (2019), whose main character was played by Luca Argentero. In 2020 he published the books Fuoritempo (Porto Seguro) and Un tè con Mr. Darcy (Ultra edizioni), written in collaboration with Silvia Casini and Raffaella Fenoglio.
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