My two cents. An editorial by Giacomo Frigerio.
Food is often the topic of conversation, probably too often. Especially where I was born. In Italy, food is a religious matter. Something that brings people together, but also divides them.
Think about salame… if you travel 10 kilometers in any direction, salame is made differently. Take, for instance, the area where Blossom is located: here we have Brianza salame. Just 15 km away, you’ll find traditional Milanese salame, and in Bergamo, another 20 km further on, they produce a softer salame with different techniques (I still remember my grandfather, Agostino, and his friends gathering in a small town in the province of Bergamo to make salame together – a moment of celebration, community, storytelling, and brotherhood). If you visit Crema, you’ll discover other types of salami (plural of salame) with different shapes, then comes Piacenza-style salame. From there, you enter the land of Felino, then Parma, and so on. In short, by the time you reach Reggio Calabria, you’ll have come across hundreds of different types of salami.
This is reflective of our small country and its many unique culinary traditions. And it’s precisely this uniqueness and diversity that provides daily inspiration for people like us, those who never settle for the ho-hum, for “normality,” for the ordinary.
Food is innovation and sharing
We are a communication agency with a chef and a kitchen. Back when we started and there were only five of us, we made pasta and ate lunch together. Now there are many of us. Our chef Paola cooks incredible things every day to help us balance the energy we need to perform at our best.
Because food is not just pleasure, it’s also vitality, culture, life. An essential part of our day-to-day and work, it fuels us. We have clients in this world, from small producers of high-quality products to big brands seeking to revolutionize the market. For those who come to our Blossom headquarters north of Milan, there’s always a bite of something to welcome them. An inviting aroma that makes them feel at home, like when mom used to cook up a meal for our friends.
In this issue of Snap, we blend our love of food with our desire to learn, discover, and seek new ideas, sharing stories of people in the industry who have inspired us and whom we respect.
Happy reading, and buon appetito.