The show-cooking is narration in the kitchen. The chef prepares his dish in front of the fellow diners, who  taste  a bite of the dish, but in the show-cooking the real hors d’oeuvre is the chefs story.
So what if the dish is a traditional recipe that during the performance is changed, altered, re-told?
What happens if the performance takes place in a photo exhibition dedicated to the theme of nourishment including people travelling, people staying and people already living in the Emilia region?
A performance, an exhibition, a documentary; tales showing how important it is to take into consideration different points of view, in order to appreciate and understand what we consider unchangeable and that now is inevitably changing.