L’ECCELLENZA · ISSUE 01
The issue.
Its sources.
Editorial house and authorship
Journal — World Cooking Experience.
Texts and editorial selection: World Cooking Experience. Seven essays in Portuguese and English, in three movements, with the opening editorial Learning through what is made.
The issue draws on the house’s preparatory Tuscan material of 2026 and the primary sources linked to each story. The travel booklet remains a separate functional document.
Photographs and context
The images in this issue come from identified external archives. Each caption preserves place, author or institutional credit and the available licence link. Resizing and WebP conversion were used for delivery; cover crops are applied in the layout. Image licences remain attached to the derivatives.
Cypresses in San Quirico d’Orcia, Val d’Orcia. Territorial archive photograph.
Source archive image. Resized/WebP; display crop where used.Palaia’s rooftops and wooded hills, seen from the rocca.
Source archive image. Resized/WebP; display crop where used.Truffle hunting with a dog and hunter, from the Savini archive.
Source archive image. Resized/WebP; display crop where used.Truffle shaved over pasta, from the Savini catalogue. A culinary reference, not the group menu.
Source archive image. Resized/WebP; display crop where used.Barga in the Serchio Valley, where settlement meets mountain landscape.
Source archive image. Resized/WebP; display crop where used.Vineyards in Ponte a Bozzone, near Siena, photographed in 2016.
Source archive image. Resized/WebP; display crop where used.The approach to Piazza del Campo and Torre del Mangia.
Source archive image. Resized/WebP; display crop where used.The towers of San Gimignano. Territorial archive photograph.
Source archive image. Resized/WebP; display crop where used.Workbenches in Scuola del Cuoio’s historic corridor.
Source archive image. Resized/WebP; display crop where used.People and materials at Scuola del Cuoio. Institutional archive; individuals are unnamed.
Source archive image. Resized/WebP; display crop where used.The Antica Spezieria at Officina Santa Maria Novella, Florence.
Source archive image. Resized/WebP; display crop where used.Objects and instruments in Santa Maria Novella’s historic cabinets.
Source archive image. Resized/WebP; display crop where used.Castello di Oliveto and Castelfiorentino’s cultivated landscape.
Source archive image. Resized/WebP; display crop where used.The historic cellars of Castello di Oliveto.
Source archive image. Resized/WebP; display crop where used.Wine and table from Castello di Oliveto’s archive. Labels shown are illustrative.
Source archive image. Resized/WebP; display crop where used.Piazza dell’Anfiteatro, Lucca. Territorial archive photograph.
Source archive image. Resized/WebP; display crop where used.Lucca’s walls beside Baluardo San Paolino.
Source archive image. Resized/WebP; display crop where used.The painted ceiling of the palazzo housing Ristorante Giglio.
Source archive image. Resized/WebP; display crop where used.Hands, herbs and fire in Giglio’s culinary archive.
Source archive image. Resized/WebP; display crop where used.The ageing cellar at Castiglion del Bosco winery.
Source archive image. Resized/WebP; display crop where used.Vigneto and Villa Gauggiole at Castiglion del Bosco.
Source archive image. Resized/WebP; display crop where used.A toast from Castiglion del Bosco’s archive. Estate photograph, not the WCE group.
Source archive image. Resized/WebP; display crop where used.Marble, pinnacles and the bell tower of Siena Cathedral.
Source archive image. Resized/WebP; display crop where used.Siena seen from Torre del Mangia. Territorial archive photograph.
Source archive image. Resized/WebP; display crop where used.
Corrections and correspondence
For a correction, please identify the story, passage or image and the supporting source.
info@worldcookingexperience.com