Hello, and welcome to my online spaces - imagine this blog as an apartment with several rooms.
The Other Gourmand's main section is a big container for writing, discussions and food for thought regarding all aspects of gastronomy. It is the main section, and as of 2025, all its articles are free. This is a living room with couches and bookshelves: this is the principal place where we meet to discuss “gastronomic-infused ramblings.” We will spend most of our time here, picking apart gastronomic journalism and discussing gastronomic philosophy. As of 2025, all its articles are free.
There is a kitchen called “The Healthy Gourmet Section,” where we explore the nutritious side of gastronomy. What does healthy food mean, and what trends and fashions impact it—like the newest fashion or the quest for longevity? As of 2025, all its articles are free.
We have a bar, of course. It is a dry bar, though, and in “DRYnking,” we explore all things non-alcoholic. From kombucha to CBD drinks, functional drinks to tea pairings, we explore this growing trend. As of 2025, all its articles are free.
There is also a private tearoom called the “Diary of a Gastronomer”—my diary, my most intimate journey. Here, I tell you my stories and let you peek into my real human life. As of 2025, all its articles are free.
In 2025, I started a new section for paying subscribers called Recipes with a Meaning. In this section, I will share the recipes I cherish most, their meaning, and their story, hoping they also add meaning for you.
Around the same time, I started Raging Restaurant Reviews, a new section for paying subscribers only, where I review restaurants for real. In absolute honesty, I would say I am not holding back and scratching below the gilded surface of this business sector.
You can receive all updates or just those from the sections you are interested in. You can customize your preferences in the Substack app or via mail.
About me
In gastronomy, I go by the gastronomy nickname Gastroillogica, a wordplay between gastronomy and illogic. We cannot take ourselves too seriously.
I am an avid reader and a writer, and I have a low tolerance for stupidity and reels.
I am a gastronomic sociologist.
I hold a BA in Sociology from the University of Trento, Italy, and an MA in International Relations from LUISS Guido Carli in Rome.
I have a professional degree in Screenwriting from UCLA and a professional degree in Gastronomic Communication at
.I am a polyglot and speak several European languages: Italian, English, Spanish, Portuguese, and German. Although I was born in the Italian Dolomites, I have lived abroad since leaving university.
My main hobbies are alpine mountaineering and hiking in forests with my better half, a gastronome and a mountain addict.
Two Ragdoll cats (Jackie and Boaz) travel with us. They do not share our taste for food, but they enjoy napping, cuddling, and travelling.
Following the pandemic, I moved to Lisbon, searching for food, sunshine, and a pleasant place to call base camp. I live between the Dolomites and Portugal, frequently stopping in France and Spain for food.
My favourite city for a weekend out is Paris, without a doubt, and my dream destination for a long-haul journey would be rural Japan.
In addition to Italian and Portuguese cuisine, my favourites are all cuisines around the Mediterranean.
I used to eat everything, but since 2024, I have started to reduce my consumption of meat and animal products. Today, my diet is almost plant-based, with some sporadic cheeses, fish, and seafood.
I drink everything, but as you will read in the DRYnking section, I am consuming less and less alcohol as I started exploring the wonderful world of non-alcoholic drinks and pairings.
Why subscribe?
This page is a collection of posts born after a need: responding to many questions.
For example, how can I trust journalists and gastronomers if the industry mainly pays them to push this or that restaurant?
Will the chef's idolization as a star figure relent, and will cuisine and hospitality be back in centre stage?
What is the role of hospitality in gastronomy and of gastronomy in hospitality?
And again, how do we conjugate healthy dining and fine dining? Is the dichotomy between gourmandise and dieting a thing of the past?
I use this space to discuss gastronomy and give a different perspective, as I do not take money from a sponsor to say it’s all “a marvellous experience”.
Remember: Most of the website is free, but you can also offer me a cup of tea in support.
Join the crew
Be part of a community of people who share a flavour for dining.
To learn more about the company that provides the tech for this newsletter, visit Substack.com.
