Gea Cignozzi
Born in the Tuscan Hills, Gea moved to Amsterdam to pursue a degree in Anthropology, through which she realized that food is the most political ingredient of our life.
Since then, she works with and around food. Moved by the intersecting issues of our food system, she started cooking for VOKU’s and kitchen collectives, developed a passion for legumes and for reinventing ‘food scraps’ into unexpected dishes. Gea ends up as a restaurant cook in the team of TestTafel, giving class at the italian cooking school ‘la Cucina del Sole’ and explores human-environment relations through interactive eating experiences that bite into food (hi)stories.
With bis bis, Gea runs two workshops focused on 12 UVE, a blend of 12 different Tuscan (and French) grapes produced by Gea’s family vineyard, Il Paradiso di Frassina. Book your spot for 12 UVE (Tuscan Experience) 1 and 12 UVE (Tuscan Experience) 2.
Gea Cignozzi
Born in the Tuscan Hills, Gea moved to Amsterdam to pursue a degree in Anthropology, through which she realized that food is the most political ingredient of our life.
Since then, she works with and around food. Moved by the intersecting issues of our food system, she started cooking for VOKU’s and kitchen collectives, developed a passion for legumes and for reinventing ‘food scraps’ into unexpected dishes. Gea ends up as a restaurant cook in the team of TestTafel, giving class at the italian cooking school ‘la Cucina del Sole’ and explores human-environment relations through interactive eating experiences that bite into food (hi)stories.
With bis bis, Gea runs two workshops focused on 12 UVE, a blend of 12 different Tuscan (and French) grapes produced by Gea’s family vineyard, Il Paradiso di Frassina. Book your spot for 12 UVE (Tuscan Experience) 1 and 12 UVE (Tuscan Experience) 2.
Copyright © bis bis 2023 | All rights reserved
Copyright © bis bis 2023 | All rights reserved